Chia seeds? 11 awesome and healthy recipes

Procedures

1. Instructions

   1. Combine chia seeds, water, buckwheat flour, oregano & salt and mix well until the mixture starts to thicken up.
   2. Add chopped pine nuts and pumpkin seed.
   3. Spread out the crust mixture on a piece of parchment paper and form the dough in a round shape. Flatten to about 1 cm for a firm thin crust.
   4. Bake at 175°C (350°F) for 30-40 minutes until firm.
   5. Remove from oven and add toppings of your choice and bake for an additional 10 minutes.
   6. Grate goat’s cheese on top and sprinkle with fresh arugula before serving.
      1

      Whisk together all of the ingredients in a glass or plastic measuring cup. Cover and chill for 10 minutes or overnight to plump up the chia seeds. Store chilled and use within 2 days for best flavor.

       

      

      Honey Almond Chia Granola (gluten-free)

      Ingredients

      • 2 cups rolled oats
      • 3/4 cups raw almonds, roughly chopped
      • 1/2 cup chia seeds
      • 1/2 cup shredded unsweetened coconut
      • 1/3 cup honey (I used raw, unfiltered)
      • 1/3 cup coconut oil
      • 1 tablespoon coconut sugar (or brown sugar)
      • 1/2 teaspoon salt
      • 1 teaspoon vanilla extract
      • 2 tablespoons egg white (from one egg)

      Makes about 24 ounces; *use certified gluten-free for gluten allergies

      Directions

      1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
      2. In a large bowl, combine rolled oats, almonds, chia seeds, salt and shredded coconut.
      3. In a separate small bowl, combine the honey, coconut oil, coconut sugar, vanilla extract and two egg whites.
      4. Pour wet ingredients into the dry and stir until everything is mixed thoroughly.
      5. Spread mixture onto baking sheet so that it is a large, flat rectangular shape.
      6. Bake in oven for about 45 minutes or until golden brown.
      7. If you prefer not to have large chunks of granola then remove it from the oven at 30 minutes and stir before cooking the remainder of the time. Otherwise, allow granola to cool for at least thirty minutes before breaking up into large chunks.
      8. Store in an airtight container for up to two weeks or top a parfait with freshly sliced peaches and consume immediately.

       

      

      Pliable, Gluten-Free Chia Tortillas/Wraps

      Ingredients

      • 1/2 cup chia seeds
      • 1/3 cup raw buckwheat groats
      • 1/2 cup ground flax seed
      • 1/4 cup sorghum flour
      • 2 cups warm water
      • 1 teaspoon salt
      • 2 tablespoons olive oil

      Instructions

      1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Cut 2 extra pieces of parchment paper the same size as the pan.
      2. Place the chia seeds in a dry, high-speed blender. Blend to grind into a fine flour. Pour into a bowl and whisk in the warm water slowly. Let the mixture sit while you prepare the remaining ingredients, no more than 3 minutes.
      3. Place the raw buckwheat groats in the blender and grind into a fine flour. Add the buckwheat flour, flax, sorghum, salt, and olive oil to the bowl and stir vigorously to combine. The batter will be thick and sticky.
      4. Scoop 1/3 cup of the batter onto the lined cookie sheet. You should be able to fit 2 tortillas per pan so space another 1/3 cup of batter on the same baking sheet. Place the extra piece of parchment paper on the batter and press in a circular motion to spread the tortilla. They should be about 1/4 inch thick, making them too thin will cause them to break.
      5. Bake the tortillas for 6-7 minutes on one side. Flip and back for an addition 3-4 minutes. The parchment paper should peel easily off the tortillas when they are done.
      6. When you remove them from the oven allow them to cool 1 minute before taking off the paper. Don’t let the tortillas fully cool inside the parchament or they will stick. Place the tortillas on a cooling rack. Repeat with the remaining batter. Enjoy!
      7. Store the leftovers with pieces of parchament or wax paper inbetween them in a sealed bag in the refrigerator.
      8. Makes 7-9 wraps.

       

       
      Serves: 2
      Ingredients

      PIZZA BASE

      • ¼ cup chia seeds (whole)
      • ¾ cup water
      • 3 tbsp unrefined whole grain buckwheat flour (gluten free)
      • 1 tsp oregano, dried
      • 1 tbsp pine nuts, chopped
      • 2 tbsp pumpkin seeds, chopped
      • 1 tsp sea salt

      TOPPINGS

      • ¼ cup tomato paste
      • 10 cherry tomatoes, halved
      • 4 mushrooms, sliced
      • 4-5 slices bell pepper, sliced
      • small handful fresh basil leaves
      • 1-2 tsp oregano, dried
      • ½ Spanish onion, sliced
      • salt & pepper to taste
      • 1 oz goats cheddar cheese, grated
      • handful arugula leaves (rucola

      

      Peach Cobbler Recipe

      INGREDIENTS:

      • 3 cups peaches, peeled and chopped
      • 2 cups almond flour
      • ¼ cups coconut flour
      • ½ tsp baking soda
      • ¼ tsp sea salt
      • ¾ cup honey
      • ½ cup grass fed butter, softened or ghee
      • 2-3 drops almond extract
      • 3 tbsp chia seeds
      • 9 tbsp warm water
      • 1 tbsp coconut vinegar

      DIRECTIONS:

      1. Preheat oven to 350 degrees F
      2. Grease an 8×8 pan with coconut oil
      3. Pour peaches into the pan
      4. Mix the almond flour, salt and baking soda in a bowl
      5. In a separate bowl, mix the butter, honey and extract
      6. Combine both mixtures.
      7. In a separate small bowl, combine the chia and hot water and allow to sit and thicken for 5 minutes. After 5 minutes, add to other mixture.
      8. Once well combined, add vinegar and stir.
      9. Pour batter onto peaches and bake for 30-45 minutes.

      

       

      Chocolate Avocado Chia Pudding

      Ingredients

      2 very ripe avocados (I used Hass avocados)
      ⅓ cup / 4 oz / 113 gr raw organic honey (or maple syrup)
      ⅓ cup / 1.4 oz / 40 gr cocoa powder
      3 tablespoons extra virgin coconut oil
      1 teaspoon vanilla extract
      ½ teaspoon ground chia seeds

      Directions

      Combine all ingredients in a blender and blend until smooth and silky. You might need to stop the blender and mix with a spoon to make the blending easier.
      Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving (this allows the chia to thicken).
      Sprinkle with chopped almonds, walnuts, cocoa nibs or top with some whipped cream or Greek yogurt before serving.

      

      Chia- Falafael

      Ingredients 

      • 2/3 cup (80 – 90g oyster mushrooms)
      • 1/2 tbsp tamari
      • 1/2 tbsp raw apple cider vinegar
      • 1 small carrot finely grated (about 2 tbsp) – squeeze to remove excess water
      • 2 tbsp finely grated zucchini – squeeze to remove excess water
      • 3 sundried tomato halves re-hydrated in water and finely chopped
      • 1/4 tsp cumin
      • 1/8 – 1/4 tsp chipotle chili powder
      • 25g (3 tbsp/1/4 cup chia seeds)
      • 1 clove of garlic minced
      • 3 tbsp sesame seeds for coating

       

      Instructions

      Cover mushrooms with tamari and apple cider vinegar and set to one side for 1 hour.

      Place in a bowl and stir in chia seeds. Set to one side for 10 – 15 minutes (ideally in the fridge) to firm up.

      Roll the falafel mix in to 5-6 balls. Roll each one in sesame seeds to coat and return to the fridge for 2-6 hours to firm up – you can eat them straight away but the longer the time in the fridge the better the texture!

      Serve falafel with Tahini Dressing + Salad & greens & tabbouleh.