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FITNESS

Wellness

5 chia seed recipes that will rock your world

 

Look out quinoa, chia seeds are taking over. This new kitchen fave has tons of health benefits and is sooo yummy when cooked right. Check out these next-level delish recipes we've rounded up to help ya get started on your new chia-crazed diet. You won't be disappointed, we promise. 

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    Chocolate chunk chia brownies

    Ingredients: 

    • ¾ cup Chia Seeds ground
    • ¾ cup Swerve Sweetener or other Erythritol
    • ½ tsp Baking Soda
    • ¼ tsp Salt
    • ½ cup Butter
    • 3 oz Unsweetened Chocolate
    • 4 large Eggs
    • ¼ cup strongly brewed Coffee
    • 2 oz Dark Chocolate Chunks (70 to 90% cacao)

    Directions: 

    1. Preheat oven to 350°F and grease a 9 x 9 square baking pan. Line with parchment paper, with some overhanging the sides for easy release. Grease parchment.

    2. In a medium bowl, whisk together chia seed meal, sweetener, baking soda and salt.

    3. In a large saucepan over low heat, melt butter and chocolate together, whisking until smooth.

    4. Whisk in eggs (mixture may seize), then whisk in coffee. Stir in chia seed mixture until well combined. Stir in chocolate chunks.

    5. Spread batter in prepared pan and bake 15 to 16 minutes for a fudgier consistency or 18 to 20 for a cakier consistency.

    6. Remove and let cool completely in pan.

    7.Remove brownies from pan by grasping the overhanging parchment and lifting carefully. Cut into 16 squares.

    Photo and recipe courtesy of: bobsredmill.com

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    Vegan lemon-y chia scones

    Ingredients: 

    • 1 cup whole wheat flour
    • 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 1 tablespoon chia seeds
    • ¼ cup organic cane sugar
    • 3 tablespoons coconut oil (solid form, not liquified)
    • ⅓ cup soy milk
    • 2 tablespoons lemon juice
    • 2 tablespoons lemon zest
    • For the Glaze:
    • ¾ cup confectioners' sugar
    • 1½ tablespoons lemon juice
    • 1 tablespoon lemon zest

    Directions: 

    1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

    2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl.

    3. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)

    4. Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.

    5. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.

    6. Mix confectioners' sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.

    Photo and recipe courtesy of: beginwithinnutrition.com

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    Chia-licious apple waffles

    Ingredients:

    • 1 large red delicious apple, peeled, sliced, and diced
    • 2/3 cup of water (for boiling apples)
    • 1/3 cup of sultana raisins
    • ½ teaspoon of cinnamon
    • 2 tablespoons of sugar
    • ½ cup of water
    • 2 eggs
    • ½ cup of rolled oats
    • 3 tablespoons of chia seeds
    • 1 cup of pancake/waffle mix

    Directions: 

    1. Boil the diced apple chunks in 2/3 cups of water with raisins, cinnamon and sugar for 10-11 min. Then allow to cool for 10 min. 

    2. Mix the dry ingredients together in a bowl(oats, pancake/waffle mix, chia seeds)

    3. Pour the cooled apple mix into the dry ingredients and a 2 eggs and the remaining ½ cup of water. 

    4. Mix thoroughly, making sure there are no lumps. 

    5. Pour your mixture into the waffle iron and follow the instructions for medium done waffles. 

    Photo and recipe courtesy of: piqueyeater.com

  • 4_strawberry.jpg

    Strawberry chia froyo

    Ingredients:

    • ½ lbs of strawberries- quartered (plus a few slices for serving)
    • 2 tablespoons of chia seeds (soaked in 1 tbsp of water and 1 tbsp of yogurt for 10 min)
    • 2 tablespoons of honey
    • 2 cups of yogurt
    • Mint leaves for garnish

    Directions: 

    1. Using the blender, blend the strawberries and yogurt to make a smooth puree.

    2. Mix in the pre-soaked chia seeds and whisk until completely blended. 

    3. Pour yogurt in a freezer safe container and freeze for an hour or until frozen to semi-solid state. 

    4. After an hour, remove the mixture from the freezer and pour it back into the blender again making a smooth puree (breaking up all the hard chunky parts). Freeze again until ready to serve. 

    5. Remove from freezer 20 min before serving. Garnish with mint and strawberry slices. 

    Photo and recipe courtesy of: chefdehome.com

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    Choco-chia cookies

    Ingredients: 

    • ¼ c coconut oil, solid
    • ¼ c coconut sugar, I like Trader Joe's
    • 2 Tbs granulated sugar
    • 1 Tbs golden flax meal
    • 2 Tbs water
    • ½ tsp vanilla
    • ½ c old fashioned oats
    • ½ c semi-sweet chocolate chips, I like Ghirardelli (in the gold bag)
    • ¼ c unbleached all-purpose flour
    • ¼ c whole wheat flour
    • ¼ c chia seeds
    • ¼ tsp baking soda
    • ⅛ tsp salt

    Directions: 

    1. Preheat your oven to 375º F and line two baking pans with parchment or baking mats.

    2. In a small bowl combine the flax meal and the water and set aside to gel, about 5 minutes.

    3. In the bowl of your stand mixer cream the coconut oil and sugars until combined.

    4. Add the flax mixture and the vanilla to the coconut oil mixture and combine.

    5. Stir together the oats, chocolate chips, flours, chia seeds, baking soda and salt.

    6. Add the dry ingredients to the wet and stir until it just comes together.

    7. Using a 1 Tbs cookie scoop, place the dough 2" apart on the baking sheets.

    8. Bake for 8-9 minutes until the edges just start to crisp.

    9. Cool on the pan 5 minutes, transfer to a wire rack and cool completely.

    Photo and recipe courtesy of: itbakesmehappy.com

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by Anna Maria Hand | 2/1/2016
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