RECIPE No. 1
COCONUT CHIA SEEDS BREAKFAST PUDDING
BREAKFAST or DESERT
CHIA SEEDS and COCONUT milk is the perfect pudding combination that works a treat for breakfast.
High in Omega 3, this sweet Chia pudding you can prepare ahead and fill you full of omegas, fibre and protein.
PREPARATION BASICS: No special instructions
1/4 cup of Chia Seeds
1 cup Coconut Milk
1/2 teaspoon Honey or 1/8 teaspoon of Green Leaf Stevia
Fruits & Nuts as per your choice
Mix Chia Seeds, Coconut Milk and Honey together in a small bar, glass or mason jar, place in a refrigerator
overnight. Remove from fridge, ensure the Chia Seeds have gelled. Top with fruit and nuts, cacao nibs or
any other healthy addition.
For something different: Try adding a teaspoon of Nopal Cactus Powder, our favourite and most functional
Super Food that you may not have heard of! Nopal is a glycemic powerhouse (Super high in fibre), a little bitter
but easy to mask in deserts such Coconut & Chia, Smoothies or Baking. Every kitchen should have a bag of Nopal
in the refrigerator.
RECIPE No. 2
BANANA & CHIA SEED BREAD:
BREAKFAST or DESERT
PREPARATION BASICS: Preheat oven to 205 degrees (Celsius) and oil (Coconut)
a medium loaf pan and set aside.
1½ cup gluten free flour
2 tsps. baking powder
¼ tsp. celtic salt
1 large egg (room temperature)
2 tbsps. whipped butter, softened
½ cup coconut sugar, honey or 1 teaspoon of green leaf stevia powder
1/3 cup chia seeds
2 large bananas (smashed)
½ cup almond milk
In a large bowl mix unsalted butter, free range or organic egg, organic banana and coconut
sugar (You could use honey or green leaf stevia).
In a medium bowl add organic gluten free flour, celtic salt, organic baking powder and mix
until combine. Slowly add flour mixture and milk to wet ingredients, alternating until incorporated.
Fold in chia seeds. Pour all in loaf pan and place in the oven for 60 minutes or until a tooth pick
(Or similar) inserted in the middle comes out lovely and clean.
RECIPE No. 3
LEMON CHIA MUFFINS
A new take on a classic combination. Lemon and Poppy seed muffins are an old favourite of many
households, for something a little more tasty and far more nutritious try swapping poppy sees for Chia seeds!
BREAKFAST or DESERT
PREPARATION BASICS: Preheat oven to 205 degrees (Celsius) and oil tray with coconut oil.
2 tablespoons of Chia Seeds
1/2 cup Coconut Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon of celtic salt
½ cup liquid sweeter (honey, maple syrup, rice malt syrup or better still Green Leaf Stevia Powder)
¼ cup coconut oil
3 tablespoon fresh lemon juice (you could use orange, lime, ruby grapefruit)
2 tablespoons lemon zest
1 cup of thick coconut yoghurt
½ teaspoon vanilla bean (optional)
Sweetener (optional, to taste)
- Heat oven to 175 degrees Celsius
- line muffin tin with baking paper, muffin liners or coconut oil for 6 muffins.
- Mix all dry ingredients (flour, chia seeds, baking powder and soda and salt) in a bowl.
- In a large bowl, add eggs and whisk until well blended.
- Add the remainder of wet ingredients (melted coconut oil, liquid sweetener, vanilla, juice and zest)
to the egg mixture and mix until combined.
- Add the dry ingredients to the wet mixture, mix until combined but be careful not to over mix.
- Fill muffin tins with mixture and bake in oven for 20-25 minutes until muffins turn golden in colour.
- Take out of oven and leave to cool
RECIPE NO 4:
GLUTEN FREE ALMOND CHIA SEED BREAD
PREPARATION BASICS: Pre Heat oven to 175c. Soak Chia seeds in water whilst preparing dry mix.
Give them a quick stir.
2 tablespoon of Chia Seeds
¾ cup arrowroot or tapioca (sifted)
1 teaspoon of baking soda (sifted)
1 cup almond meal
pinch of celtic salt
2 tablespoons of apple cider vinegar
- Sift arrowroot and baking soda into a bowl.
- Add almond meal, salt and mix well.
- Use a whisk to combine the dry ingredients well.
- Add eggs, the soaked Chia seeds (the seeds would have absorbed the water)
- Add Apple Cider Vinegar
- Combine all until no lumps (1 minute of whisking)
- No more water, the mix needs to thick
- Pour mix into a medium loaf pan lined with non-sticker paper
- Bake for 25 minutes until bread is firm to touch
- Remove Bread from oven and place on cooling rack
Source: Tania Hubbard