Chia Seeds are incredibly versatile and can be added to just about anything for a nutritious boost. Follow our social media links for our favorites from around the web:
There are limitless possibilities for uses of Chia. Do you have a favorite Chia Recipe? We’d love to hear from you and with your permission we will post it on our feeds!
MAKING AND STORING CHIA GEL
Mix one part chia seeds to 9 parts water, (room temp water works the best) e.g. 50 grams of seeds, 450 ml of water. Whisk briefly to break up any clumps.
Let stand for 15 minutes.
Whisk again then place in an airtight container and refrigerate.
This gel will keep in the fridge for up to 3 weeks. You can use chia gel in many recipes to replace and/or minimize using oils, eggs and stabilizers in your cooking and baking.
BASIC CHIA BUTTER
100 grams chia gel
100 grams softened butter
Place the gel in a blender and blend until smooth. Add softened butter and blend until smooth. Place in an airtight container and refrigerate.
Use as you would normal butter - from toast to melting for popcorn, its great!
CHIA OATMEAL COOKIES
2 cups quick cooking oats
1/4 cup chia seeds
3/4 cup raisins
2 cups flour (all-purpose)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup firmly packed brown sugar
1/2 cup chopped walnuts
3/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup of warm water
Preheat oven to 180°C (350°F).
In a large bowl sift flour with baking soda, salt and cinnamon. Blend in rolled oats, sugar, chia seeds and nuts.
In a separate bowl beat eggs and add vegetable oil, vanilla, raisins and 1/2 cup of water. Pour into dry ingredients, stirring until well mixed.
Drop by the teaspoonful, about 5 cm apart, onto ungreased cookie sheet.
Bake 10 to 13 minutes in preheated oven, until edges are golden.
TURKEY CHIA MEATLOAF
500 grams turkey mince
1/2 cup chia gel
1 cup spelt or rye breadcrumbs
1 brown onion diced
1 med green capsicum diced
4 tablespoons dried sage
2 teaspoons season salt
pinch of turmeric
pinch of cayenne pepper
tomato or barbecue sauce
olive oil spray
Pre-heat oven to 180°C
Mix all ingredients together then shape into a loaf.
Place foil on baking pan and spray lightly with the olive oil spray and place meatloaf in centre.
Brush tomato or BBQ sauce on top and cover with foil.
Place on middle rack in preheated oven at 180°C for 1 hour or until done.
Serve with steamed veggies and chia mashed potatoes.
HINT: Make up your chia gel just for savory dishes... Following the chia gel directions, place your herbs and spices in the water you’ll be mixing your chia seeds into. This will give full flavour in the gel you will use in your recipe.
1 cup wholemeal flour
1 cup wholemeal spelt flour
2 tsp baking powder
2 tbls brown sugar
2 tbls honey
3/4 cup chia gel
2 cups milk, (chia milk-or-almond, rice, oat or soy milk)
Pinch of salt
Mix spelt and wholemeal together with salt, baking powder and brown sugar.
Stir in chia gel, milk and honey then mix together to make a smooth batter.
Pour batter on lightly oiled frying pan.
When bubbles appear over top of pancake turn over.
For thinner batter add more milk; for thicker use less milk.
These are even great cold. Place some jam on and roll 'em up for later!
CHIA FRUIT CHILLER DRINK
2 cups chia gel
1 cup fresh fruit, juiced
Pulp from juiced fruit
Mix the chia gel, fruit juice and pulp together and place in freezer for 1 hour, then serve.
Get fancy, make a chia chiller parfait; just layer 4 desert cups. Start with the gel then fruit pulp thengel again etc. and top with fruit juice a mint leaf and sprinkle with cinnamon.
Use more than one fruit or get really creative and add in a layer of muesli as well!
ORANGE, ALMOND & CHIA CAKE
2 large navel oranges
3 large eggs
1 cup castor sugar
220 grams almond meal
1/4 cup chia seeds
1/4 cup plain flour
1 teaspoon vanilla extract
1 teaspoon baking powder
Place oranges in large saucepan and cover with cold water. Bring to the boil. Reduce heat and simmer 45 minutes until soft.
Drain and cool.
Roughly chop oranges, including skin. Remove seeds only.
Place in food processor and process until finely chopped and pulpy.
Preheat oven to 160°C. Grease and line cake pan with baking paper.
In a large bowl place eggs, sugar and vanilla extract and beat with an electric mixer until thick and creamy.
Add the orange pulp almond meal, flour, baking powder and chia seeds. Stir gently to mix well.
Pour mixture into prepared cake pan, and bake for 1 hour 15 minutes or until cake is cooked through when tested with a skewer.
Stand for 30 minutes before turning out onto wire cake rack.