Despite its size, Chia seeds contain important nutrients. It’s rich in fiber, Omega-3 fatty acids, and antioxidants, as well as iron and calcium. Here are five must-try preparations for your Chia seeds!
Lemon Chia Pudding | Serves 4
- 1 tablespoon olive oil
- 2 tablespoons maple sugar*
- 2 tablespoons maple syrup
- 1 large lemon, zest, and juice
- 1 cup non-dairy milk, such as coconut or almond milk
- 1⁄4 cup chia seeds
- Blend together the olive oil, maple sugar, maple syrup, lemon zest and juice, and almond milk. Add chia seeds, whisk together and let sit for 15 minutes until gelled.
*Regular granulated sugar may be substituted for maple sugar.
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Blueberry Chia Jam | Serves 6
- 1 1⁄4 cup frozen wild blueberries
- 1 1⁄2 tablespoons pure maple syrup
- 1 tablespoon chia seeds
- 1⁄2 teaspoon vanilla extract*
- In a small saucepan over medium heat, add blueberries and maple syrup. Stir and cook the blueberry mixture for 10 minutes. Use a potato masher to mash blueberries;
- Next, add 1 tablespoon of chia seeds and continue to cook and stir for about 2 to 3 minutes or until blueberry mixture resembles a jam consistency. Remove from heat and blend in vanilla extract. Refrigerate and use within a week.
*Fresh, minced ginger or lemon juice also works well as flavoring agents in this jam.
Vegan Chia Seeds Pancakes | Serves 3
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sea salt/salt
- 3 tbsp chia seeds
- 3 tbsp maple syrup (or other preferred sweeteners such as honey)
- 1 1/2 cup almond milk
- 1 tsp apple cider vinegar
- 1 tsp cinnamon (optional, adds flavor)
- 1 tsp pure vanilla extract (optional, adds flavor)
- Mix all the dry ingredients together in a bowl;
- Add the almond milk, vanilla, maple syrup, and ACV and stir until mixed. Then let sit for 5-10 minutes;
- Cook in approximately 1/4 cup scoops over medium heat in a lightly oiled non-stick pan. Flip when bubbles appear in the middle of each pancake;
- Cook for another 3-5 minutes on the other side.
- Makes approximately 10 pancakes.
- 1 cup unsweetened almond milk
- 4 tablespoons chia seeds
- 2 teaspoons agave nectar
- ½ cup chopped fresh pineapple
- ¼ cup chopped dried apricots
- 2 tablespoons unsweetened shredded coconut
- Finely grated lime zest (for serving)
- Whisk together almond milk, chia seeds, and agave in a medium bowl;
- Cover and chill overnight. Serve topped with pineapple, apricots, coconut, and lime zest.
- 275 g white bread flour
- 175 g wholemeal rye flour
- 75 g rye flakes you can also use oat flakes, toasted
- 9 g salt
- 7 g dried yeast
- 50 g chia seeds
- 415 g water 300g to make the chia gel and the remaining 115g to be added to the main dough
- In a medium bowl, combine 300g of the water with the chia seeds and stir. Immediately, the chia seeds will start absorbing the liquid and within 30 minutes you will have a thick gelatinous liquid. This chia gel will help keep the bread moist;
- While the chia gel is maturing, combine the flours, rye flakes, salt, and yeast in a large bow;
- Add the chia gel and the remaining water (115g), then knead it for 10 minutes;
- Place the dough back into the bowl and cover with a lid. Rest for about an hour at room temperature;
- Deflate the dough and shape into a round loaf on a lightly floured work surface;
- Prepare a proofing basket and place the loaf into the floured basket for its second rise. Cover with a polythene bag to keep the moisture in. Depending on the temperature in your room, the second proof may take approx. 1 or 2 hours; The fully proofed loaf will have expanded significantly;
- Preheat the oven to 220°C for about 20 minutes;
- Turn out the loaf onto a baking tray lined with baking paper;
- Bake for 10 minutes at 220°C before decreasing the temperature to 200°C and bake for another 45 minutes;
- Cool on a wire rack.
Do you know other Chia seeds recipes? Let us know in the comment section below!