2/15/2023 0 Comments Chia seed recipesHere is my own chia seed bread recipe which I have been using now for several years – and it still is one of my very best recipes, perfect for a nutrient-rich slice of breakfast goodness. My own recipe for an easy and very tasty chia seed loaf with rye flour and rye flakes (see below).A wonderful apple-blueberry-chia sourdough loaf by Bread & Companatico.A life-changing loaf (muesli in a loaf) by My New Roots.Buckwheat & chia bread (a gluten free option) by.Here are the top 5 recipes from across the web for using chia seeds in bread baking. Chia Seed Bread, baked in La Cloche baking dome My picks of the best chia bread recipes Using chia seeds in baking is a great way of integrating these little nutri-bombs into your diet and while the seeds won’t add much in terms of taste, your breakfast slice of high-energy chia bread will certainly keep you going for longer. Chill in the fridge for a couple of hours to thicken up even more.Packed with omega-3 fatty acids, antioxidants, calcium and fibre, chia seeds are all the nutritious rage at the moment. I’ve been crunchifying chia seeds in my home-baked granola for a while – the best breakfast! – and recently also started working on a chia seed bread recipe. Remove from heat and stir in vanilla and squeeze of fresh lemon juice. After about 5 minutes, stir in chia seeds.Ĭontinue to cook down the mixture for about 15 minutes, of until thickened. We love it on our Cassava Pancakes!ġ/4 cup pure organic maple syrup, or to tasteĪdd frozen berries and maple syrup into a medium pot and bring to a simmer. Use as a topping on your favourite snack or dessert. Optional: 2 tablespoons fresh pineapple juiceĪdd chia seeds to coconut water and let sit for 15 minutes so that chia seeds can soften. Great for energy and hydration before or after exercise. This electrolyte-rich drink is also packed with omega-3 fatty acids and fibre. Pre or Post Workout Coconut Water & Chia Drink Or cover and store in the refrigerator for up to 1 week. To serve, spoon into a serving bowl and drizzle with olive oil. Taste and adjust seasonings.Ĭhill until ready to serve. Place the lemon-chia gel, sun-dried tomatoes with water, chickpeas, tahini, thyme, garlic, and salt in a food processor or blender. Place the sun-dried tomatoes in a coffee mug or small heatproof bowl and add the hot water. In a small bowl, whisk together the chia seeds, 3/4 cup water, and the lemon juice and let stand for about 20 minutes. Chia Hommus with Thyme and Sun-dried Tomatoģ tablespoons freshly squeezed lemon juice (from about 1 lemon)ġ can chickpeas, drained or 2 cups of pre-soaked chickpeasĢ large cloves garlic, peeled and chopped Serve eggs on top of rice with spring onions, fresh coriander, salt and pepper. If the rice/chia mix has been refrigerated then you can heat up in a fry pan (this will not affect the resistant starch content). If you cool the rice and refrigerate for up to 12 hours it will increase the concentration of resistant starch to help feed those "good gut bugs" in your digestive system!įry 2 eggs in coconut oil or poach in water. This meal can be enjoyed breakfast, lunch or dinner as a great source of fibre and protein, and is gluten free! Plus a great source of resistant starch!ġ cup organic brown rice (or your preferred rice, we love red rice)Ĭook rice and chia seeds in a rice cooker or over stove in 2 cups of water. Ready to drink or refrigerate for later if you'd like it thicker. Place all ingredients into a blender and blend until smooth. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight. Optional: bee pollen, maca juice powder, spirulina or chlorella powder Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl pour over chia seeds and stir well. Cacao Chia Smoothieġ/3 cup chia seeds (pre-soak in filtered water at least 30 minutes) Put on an oven tray and in the oven at 180 C for 30 minutes. Add potato wedges to the bowl and mix around so that they are coated with chia seeds. Put chia seeds, coconut oil and salt in a bowl. Peel the sweet potatoes and cut them into wedges. Optional: Add extra toppings like bee pollen, cinnamon, almond flakes.Īlternatives to coconut milk: almond, hazelnut or rice milk. Stir well and put in the refrigerator for at least 30 minutes or over night so that the chia seeds absorb the liquid and become thick and gelatinous, like a pudding. Mix all ingredients into a large bowl or glass jar. Chia is an ancient seed packed with nutrients, including omega-3s, fiber, and protein. This is one of my favourite breakfasts and a really simple way you can introduce a daily dose of Chia Seeds into your diet! Super Berry Soy Chia Pudding Vegan, Gluten-Free.
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