Chia Seed Recipes

The easiest way to incorporate chia into your diet is to simply sprinkle 1/4 - 1 teaspoon of whole seeds into foods like:

• Couscous
• Eggs (sprinkle on, or add while beating eggs)
• Muffins (mix into batter)
• Oatmeal
• Quesadillas (sprinkle on cheese before grilling)
• Salads
• Salad dressing
• Sandwiches (grilled cheese, peanut butter)
• Smoothies
• Soups
• Tabouli......and much, much more.   The possibilities are endless!

Chia gel: a food extender /calorie displacer

The gel can be added to creamy/liquid food items such as jelly, jam, yogurt, mustard, ketchup, salad dressing, margarine, barbecue sauce, puddings, etc. The gel doesn’t affect flavors, offers nutritional benefits, and cuts calories by decreasing the amount of the food item being extended or displaced.

1. Use a 9:1 ratio (water to whole chia seeds)
2. Pour water into a sealable plastic container
3. Slowly pour chia seeds into water while briskly mixing with wire whisk.
4. Wait a few minutes then whisk again
5. Let mixture stand about 10 minutes
6. Whisk again before using
7. Store in refrigerator in a covered container (The chia gel will keep for up to 2 weeks)

You’ll need to experiment to find the ratio of chia gel: food item that you prefer.

Note: Soaking in water will soften the chia gel seeds, but they are still a little crunchy.

Example:
Peanut butter & margarine extender

1. Mix 2 tablespoons of peanut butter or margarine for every 1/2 Tbsp chia gel.
2. Mix well

Lemon - Chia Seed Dressing
Makes 3/4 cup

2 Tbsp chia seeds
1 Lemon
3 Tbsp Mayo
2 Tbsp Sugar Substitute
1 Tbsp Dijon Mustard

1. Zest lemon into mixing bowl.
2. Obtain 4 Tbsp of lemon juice.
3. Add mayo and whisk.
4. Add sugar substitute, whisk again.
5. Add Dijon mustard, whisk again.
6. Add chia seed, whisk again.
7. Pour over salad.

This makes an excellent salad dressing!

- Chia Seed Recipe submitted by Patricia.

Lucila's Crackers
Makes 25 servings

3 1/4 cups bread flour
2 tsp salt
2/3 cup water
1/3 oz compressed yeast (1 1/4 tsp active dry yeast)
1 Tbsp light margarine
4 Tbsp olive oil
2 Tbsp skim milk powder
3 1/2 Tbsp chia seeds
1 tsp oregano
1 tsp ground black pepper

Preheat oven to 370° F

To get crunchy preparations, we must work fast to prevent dough from leavening in excess.
 

1. Place flour on worktop. Make crater in center. Sprinkle salt over outer sides. Pour in lukewarm water, crumbled yeast softened margarine, oil, milk powder and chia seeds. Stir the center with a wooden spoon
   working flour in from sides slowly to form dough.
2. Knead until dough is soft and smooth. Divide in 2 halves and season one half with oregano and the other half with black pepper. Cover with plastic wrap and leave to stand in warm, draft-free area approximately
   1 hour.
3. Roll out dough to 1/10 inch thick.
4. Punch surface all over and cut up irregular, 3/4" wide bands, of the desired length (8" to 10") (this can be done with ravioli cutter, which makes a Irinuned edge). Roll out very thin again. Place on baking sheets previously
   sprayed with vegetable oil spray. As an option, sprinkle with coarse salt.
5. Bake in a 370° F oven for 20 minutes.

These crackers are delicious, ideal to be eaten with chia pâte or fat-free cream cheese.

- Chia Seed Recipe courtesy of the book Pastrymaking and Baking with Chia by Vilma Lo Presti.  This book is available in our Chia Store.

Raspberry Mousse
Makes 8 servings

7 oz fat free cream cheese
1 1/4 cups drained (canned or frozen) raspberries
2 1/2 Tbsp chia seeds
1/3 oz (1 1/2 envelope) unflavored gelatin powder
4 Tbsp water
3 egg whites, large
1 cup granulated sugar

1. Remove cheese from refrigerator one hour before using to come to room temperature and thus mix more easily.
2. Strain raspberries to remove seeds.
3. Hydrate chia seeds (until all liquid is absorbed) with 3 fl oz of the raspberry juice.
4. Hydrate gelatin with 1 2/3 fl oz cold water. Once hydrated, heat in microwave oven for a while to dilute.
5. Prepare Italian meringue with the egg whites and sugar (recipe page 153).
6. Combine 1/3 meringue with the cream cheese.
7. Combine gelatin with raspberry pulp, then add the cheese and meringue mixture, and finally the remaining meringue and hydrated chia seeds.
8. Place in dessert cups and chill at least 3 hours. Decorate with mint leaves and serve.

After kiwi fruits and citrus fruits, raspberries are among the fruits which contain largest amounts of Vitamin C.

- Chia Seed Recipe courtesy of the book Pastrymaking and Baking with Chia by Vilma Lo Presti.  This book is available in our Chia Store.

Walnut Sponge Cake
Makes 12 servings

1 whole egg, large
6 egg whites, large
2/3 cup granulated sugar
2 1/2 Tbsp honey
3 1/2 Tbsp sunflower oil
1 pinch cream of tartar
1 2/3 cups cake flour
2 tsp baking powder
1/3 cup walnuts, whole
5 Tbsp ground chia seeds
TOPPING
2 Tbsp powdered sugar

Preheat oven to 325° F

1. Beat egg and two egg whites with half the sugar and honey until creamy.  Add oil very slowly and gradually.
2. Whip remaining egg whites with remaining sugar and a pinch of cream of tartar until a meringue with flexible peaks is formed.
3. Sift flour and baking powder twice.
4. Chop walnuts finely in food processor, and flour them a bit by adding 1 Tbsp all purpose flour while chopping.
5. Combine egg mixture with egg whites, alternately adding the sifted flour.
6. Finally, add walnuts and ground chia.
7. Pour this mixture into 8" baking pan and bake in a low oven (325° F) for approximately 40 minutes.
8. Test baking point pricking the cake with a toothpick in the middle. Baking can also be tested exerting hand pressure in the middle.
9. Allow 10 cool down some minutes before removing from pan on a cake rack.
10. Dust with powdered sugar.

Adding honey to the mixture enhances color and flexibility.

- Chia Seed Recipe courtesy of the book Pastrymaking and Baking with Chia by Vilma Lo Presti.  This book is available in our Chia Store.

Carrot Pudding
Makes 16 servings

1 1/2 cups carrot, chopped
7 Tbsp light margarine
6 Tbsp granulated sugar
6 Tbsp brown sugar, packed
1 whole egg, large
7 Tbsp part skim ricotta cheese
1 Tbsp grated orange rind
1 1/2 cups all purpose flour
3 tsp baking powder
3 egg whites, large
1/3 cup almonds, whole
4 Tbsp toasted chia seeds
1/3 cup dark seedless raisins, packed
4 Tbsp quince preserve
 

GLAZE
1 1/2 cups powdered sugar
6 Tbsp unsweetened cocoa powder
4 Tbsp rum

Preheat oven to 360° F

1. Steam carrots until tender. Mash them to make a coarse puree.
2. Beat soft margarine with the two kinds of sugar until creamy, add egg
   and then egg whites, one by one. Add carrot mash.  Remove from mixer and add drained ricotta cheese and orange rind.
3. Sift flour and baking powder.
4. Add dry ingredients to carrot mixture.
5. Finally add almonds, finely chopped, chia seeds, raisins and cubed quince preserve.
6. Place in 8-inch custard mold previously sprayed with vegetable spray.
7. Bake in a 360° F oven for  about 35 to 40 minutes.

To Glaze:  Mix powdered sugar, cocoa powder & rum together & coat pudding while still warm.

Omitting the glaze, calories per serving are reduced to 180.
Carrot cakes have been popular in the Unites States since the '60s, although their origin goes back to medieval times.

- Chia Seed Recipe courtesy of the book Pastrymaking and Baking with Chia by Vilma Lo Presti.  This book is available in our Chia Store.

To add a healthy kick to an inexpensive box of store-bought brownie mix...

Most brownie mixes call for 2 eggs for traditional brownies, and 3 eggs for a more cake-like texture.

Try using 3 eggs mixed with 3 teaspoons of whole chia seeds instead.  Follow the rest of your brownie mix directions but  reduce directed cooking time down about 3-5 minutes.

Easy!

This is best prepared just before serving, as the longer the chia seeds are in the water, the thicker and more gel-like the beverage becomes.  We recommend you make small batches the first few times, and experiment with the amount of chia seeds to determine how large or small an amount of seed you prefer.

1/3-1/2 cup whole chía seeds
10 cups of water)
half cup lime juice (or to taste)
1 cup sugar (or to taste)

1. Pour the lime juice and sugar into the water and stir until the sugar is dissolved.
2. Add the chía seeds to the above ingredients.
3. Shake or stir vigorously and serve cold.
    

Butter Lettuce, Mint & Chia Salad
Makes 2 servings

1 head of butterhead /bib /boston lettuce
3-4 sprigs of mint
Juice of 1/2 - 1 Lemon
1/2 - 1 Tbsp extra virgin olive oil
1 Tbsp chia seeds
1 oz (2 Tbsp) of Parmesan or Romano cheese
Sea salt
Black pepper
 

Preheat oven to 425° F

1. Remove mint leaves from stems
2. Wash lettuce and mint leaves, spin or pat dry
3. Toss together in a salad bowl
4. Juice lemon and mix with olive oil in small bowl, toss with salad mix
5. Sprinkle chia seeds and shave cheese onto salad
6. Salt and pepper to taste
7. Enjoy!

- Chia Seed Recipe submitted by Nancy Rogers, Arizona

Preheat oven to 350° F

1. Spray the mold/s with PAM
2. In a bowl, mix the flour, baking powder, chía seeds, and sugar.
3. In a separate bowl, with a spatula, beat the eggs with the oil, milk and vanilla
4. Add the egg mixture to the flour mixture until completely mixed together
5. Fill the mold/s with the batter
6. Bake in a medium oven (350° F) for about 25 minutes (Individual molds should bake for a shorter period of time)
7. Remove the molds from the oven and let cool on a rack a few minutes until the cake/s can be easily removed from the molds.
8. Sprinkle cakes with powdered sugar (optional)

Soft Pretzels
Makes ? servings

4 cups flour
1/2 cup chia seeds
1 3/4 cups of warm water
1 Tbsp sugar
1 tsp salt
1 pkg yeast
1 egg (for glazing)
mustard (optional
 

Preheat oven to 425° F

1. Dissolve yeast in warm water, add sugar, and mix.
2. Place flour and chia seeds in a big bowl, add salt and dry stir.
3. Add yeasty water to the flour, mix then knead, adding slight amts of flour as needed until not sticky.
4. Roll into pretzels by hand, then place on a lightly oiled floured cookie sheet.
5. Glaze with the beaten egg and sprinkle lightly with salt.
6. Bake at 425°F for 12 - 15 minutes
7. Cool slightly...

These taste great served with a little mustard.

- Chia Seed Recipe submitted by Kurt Kaupisch, Kentucky.

Healthier Pumpkin Pie
Makes 1 pie

FILLING
1 15oz can solid pack pumpkin
3/4 cup Splenda or equivalent
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground nutmeg
4 Tbsp Chia seed
1 12 ounce can non-fat evaporated milk
1/4 cup water
 

CRUST
1/4 cup water
1 cup old fashioned oatmeal
1/2 cup chopped or ground pecans
1/2 teaspoon cinnamon
2 Tbsp butter or margarine

Preheat oven to 425° F

1. Grind chia seeds with spices in a clean coffee grinder (or use a coffee grinder that is reserved to grind spices), or purchase milled chia seed, then mix with spices.
2. Mix filling ingredients. Let stand, it will thicken..
3. Spray deep dish glass pie plate with Baker's friend (or grease and flour).
4. Microwave crust ingredients until butter is melted, mix well. Press evenly into pie plate.
5. Pour filling into crust and spread evenly.
6. Bake for 15 minutes at 425° and reduce heat to 325°. Continue to bake 35-40 minutes or to the clean knife test.
7. Serve with low sugar topping.

- Chia Seed Recipe submitted by Matt Girton

Sweet Potato Pie Smoothie
Makes 1 smoothie

1 cup baked sweet potato (with its skin)
1 medium apple with skin
3 or 4 prunes or dates (remove seed!)
2 tsp crystallized ginger
1 tsp cinnamon
1/2 tsp allspice
1 1/2 cup hazelnut milk
2 Tbsp chia seeds
1-2 cups ice

 Blend and enjoy!


 

- Chia Seed Recipe submitted by Connie Gill

Lentils with Chia
Makes 1 smoothie

1 cup red lentils
6 cups of water
Quite a bit of fresh sliced ginger
7-8 good sized garlic cloves (peeled & roughly chopped)
1 tsp salt
Maybe about a handful and one half of dried Chia seeds. ( I will explain)
 

1. Bring water to a boil, add Lentils and salt.
2. Bring to a boil then lower heat to simmer with cover until tender.
   (I was chopping the garlic and slicing the ginger while the lentils were simmering.)
3. Add ginger and garlic.
4. Once the lentils are cooked to taste, I start adding the chia, a little at a time and stir the pot while adding the chia.
   I do this because I am using the chia seeds as a thickener for the lentils.  When I start to feel some resistance to the stirring, I stop adding chia.

The result is good tasting lentils with the crunchiness an texture of the chia.

The other dish I have been making is Redwood Hill Farm Goat Milk Yogurt with ground flaxseed and whole chia.

I use a small coffee grinder, about one cup capacity, and fill it about a third full with brown whole flax seed and grind it. The resultant powder is about two thirds cup.  I fill the balance of the container with whole dried chia and set aside. I put about a half quart of the Redwood Hill Farm Goat Milk Yogurt in a good sized mixing bowl and add the ground flax seed whole chia seed mix and blend by hand with a spoon until the consistency is even.  At this point you can add a little Ezekiel 4:49 cereal or not.
This makes two servings.

Tomorrow, I am thinking about making it using only the whole chia seeds.
 

- Chia Seed Recipes submitted by Robert Branch

Apple Cinnamon-Chocolate Chia Muffins
Makes 12 muffins

3 cups gluten-free all-purpose flour
1 1/2 cup raw brown sugar
1 teaspoon sea salt
4 teaspoons baking powder
3 teaspoons xanthan gum
2 teaspoon ground cinnamon
2/3 cup coconut oil
3 tablespoons chia seeds soaked in 1/3 cup of water
1/3 cup coconut milk
2 apples - peeled, cored and chopped
1/3 cup combination semi-sweet bakers' chocolate (chunks) and carob chips

 (Top to be mixed separate and added after the base ingredient mix)
1/3 cup raw brown sugar
1/3 cup gluten-free all-purpose flour
1/2 cup coconut oil
2 teaspoons ground cinnamon

 

1. Preheat oven to 400 degrees F (200 degrees C).
2. Grease twelve muffin cups or line with paper muffin liners.
3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted into center of a muffin comes out clean.

Here is a simple recipe, but one that our two boys really love.  Our oldest son is unable to eat gluten foods and dairy foods while our youngest son can not have diary either.  Our daughter does not have their food allergies, yet she still likes eating and helping us to bake with chia.

To find chia seeds to be such an amazing replacement for eggs, butter, and the like makes cooking them baked treats a real pleasure for hanging around the fireplace in the NW autumn.

- Chia Seed Recipe submitted by Jason & Alice Knowles