Chia Almond Biscotti

We like to have biscotti in the house and as I've been on a healthy chia seed kick lately, I thought I'd see how combining the biscotti with chia seeds would work.  For this, instead of simply throwing the chia seeds into my normal ingredients, I replaced one of the eggs with a chia gel egg and they turned out firm and crunchy.  Perfect for dunking and they taste great too!

Chia Almond Biscotti

Ingredients ~ Makes approx. 36

2 tbsp chia seeds

2 tbsp water

2 cups whole almonds

2/3 cup granulated sugar

2/3 cup light brown sugar

1/2 teaspoon ground cinnamon

1-1/2 teaspoons baking powder

1 cup all-purpose flour

2/3 cup ground almonds

1 egg

1 teaspoon pure vanilla extract

zest of 1 orange

almond milk for brushing tops of loaves

Method

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

2*.  Make a thick chia gel by mixing the chia seeds with water.  Whisk together and allow the seeds to absorb the water completely.  It will become a thick mixture.  Set aside.

3.  Place almonds in a single layer on a baking sheet and toast in the oven at 350 degrees F. for 10 minutes. Remove and set aside.

4.  In a large bowl, mix toasted almonds, sugars, cinnamon, baking powder, flour and ground almonds. 

5.  In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well blended. Add to the flour mixture. 

6.  Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is reasonably firm, divide it in half.

7.  On a lightly floured surface, roll each portion into a log shape that is approximately 10-12 inches long.  Place the logs onto the baking sheet.  Lightly brush a little almond milk over each log.

8.  Bake for approx, 30 minutes, or until the tops of the loaves are shiny and deep golden. Cool on the tray for about 10 minutes. 

9.  Turn oven temperature down to 150 degrees C. 

10*.  Using a large serrated knife, slice logs diagonally into slices, approx. 1/2 an inch thick.  Place slices on their sides onto the baking sheet.  Bake in the oven for approx. 10 mins, then turn oven off and leave the biscotti in there until oven has cooled.  (This is when I had to suddenly put on my chauffeur's hat for one of my children and leave the house for a while.  I returned around 1-1/2 hours later and took the biscuits out of the oven.)

11.  Transfer onto wire racks to cool.  

12.  Store in an air-tight container.  Biscotti should last up to a month, although it's never around long enough in my house to test that theory!

Notes *:

Step 2 - this is an egg replacement.  If you prefer to leave out the chia seeds, skip this step and use 2 eggs instead of 1 in the biscotti recipe. 

Step 10 - At this stage, if I hadn't had to leave the house, I would have baked the biscotti for approx. 30 mins. until dry and crisp, turning halfway through baking.

Enjoy!

Caryl  ♥

Chia Vegetarian Chili

This vegetable chilli with chia seeds is so tasty and you can use just about any veggies that are lying around.

Chia Vegetarian Chili

I found the inspiration for this recipe from the "Chia - the Complete Guide to the Ultimate Superfood" book, then adapted it.


Ingredients

Olive oil

2 leeks - sliced
6 garlic cloves - finely chopped
2 medium carrots - chopped
1 large red pepper - chopped
2 tsp chili powder
2 tsp dried oregano
1-1/2 tsp cumin
1/2 tsp cayenne pepper
1 cup (approx) soy beans
1 200g tin sweet corn - drained
1 400g tin red kidney beans - drained and liquid reserved (approx. 1/2 cup)
1 cup vegetable stock
1 400g tin chopped tomatoes
1/2 cup chia gel
1 lime - juice only
Handful fresh coriander - finely chopped


Chia gel (makes approx. 1-1/4 cups)

1 cup water
1-3/4 tbsp chia seeds

Pour the water into a sealable container.  Slowly pour in the chia seeds while whisking briskly.

Wait a few mins, then whisk again.

Let the mixture stand about 10 mins or so, before whisking a third time.  Seal the container and place in the fridge.  The chia gel can be stored this way for up to two weeks.  Whisk again before using.

Method


Firstly, make up some chia gel.

While the chia gel thickens up, heat a good splash of oil in a large pot over medium-high heat.

Add the leeks, garlic, carrots and red pepper.  Sauté until the leeks start to soften.

Mix in the chili powder, oregano, cumin and cayenne pepper.  Stir for approx. 2 mins.

Stir in the soy beans, corn, kidney beans, reserved bean liquid, vegetable stock and tomatoes.

Bring the chill to a boil, stirring occasionally.  Reduce the heat to medium-low and simmer until flavours are blended and the chili and thickened, stirring occasionally.

Turn off the heat and stir in the chia gel, lime juice and coriander.

Enjoy on it's own, with rice, on top of a baked potato - whatever you fancy!

Caryl  ♥

Chia Cornbread Muffins

We were craving cornbread muffins to eat with our soup tonight, but I didn't have any eggs.  I have been playing with chia seeds though, so decided to make them using chia gel in place of the eggs.  It was a great success and the muffins are delicious.

Chia Cornbread Muffins

This recipe is based on my original Cornbread Muffins.


Ingredients

2 tbsp chia seeds
6 tbsp water
1-1/4 cups flour
3/4 cup Polenta (corn meal)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup hemp oil


First, stir the chia seeds into the water and leave to thicken up.  Stir again a few times and leave until the seeds have completely taken up all the water and have become a good thick mixture.  This should only take a few minutes.  Stir again.

Stir all the other ingredients together in a bowl.  Add in the thickened chia gel and stir well until the mixture is completely combined.

Put spoonfuls of the mixture into greased muffin pans - approx. 3/4 full.

Bake at 190 degrees C for approx. 25 mins.

Serve with soup, or as a side for just about anything.

You can use this recipe in a baking dish, or bread tins - whatever you choose.  Just remember to alter the cooking time accordingly.

Enjoy!

Caryl ♥

Strawberry Rhubarb Jam

I came across this jam recipe on facebook the other day and thought I just had to try it, seeing as I had all the ingredients at the time and I love using chia seeds!  Well, it was the easiest and quickest jam I've ever made and it is also healthy and delicious, so I'm sharing it with you here.

Thank you, to thankfulexpressions.blogspot.com :)  I am so impressed with this jam that I may just be making all my own fruit jams from now on!

Strawberry Rhubarb Jam

Ingredients

1-1/3 cup strawberries
2/3 cup rhubarb - cut into small pieces
2 tbsp raw honey (or to taste)
2 tbsp chia seeds


Process all the ingredients in a blender (I used my food processor for this).

Refrigerate overnight, or at least a couple of hours.  The chia seeds will gel, thickening the fruit puree.

Add additional diced fruit if you like it chunky.

Enjoy!  We certainly did in our house!

Caryl ♥

Chia Chocolate Pudding - Updated

I have just put together this, very delicious, Chia Chocolate Pudding and decided to update it here, so you can try it too.  There isn't a huge difference from the original version, but if you hadn't thought of the variation yourself, now you can try it too! :)


Ingredients

4 tbs (1/3 cup) chia seeds
400ml Almond milk
2 tbs cocoa powder
2 tbs honey


Please note:

1. If you are using sweetened almond milk, you may wish to reduce the amount of honey.
2. Try using soy milk or even regular cow's milk.
3. Use melted chocolate or instead of the cocoa powder and omit the honey.
4. Use grated raw cacao instead of the cocoa powder.
5. As in the original recipe, use 400ml coconut milk, instead of almond milk; and replace the honey with agave syrup.

Whisk all the ingredients together in a large bowl.  Refrigerate for an hour or so.

Enjoy!

Caryl ❤

Banana Blueberry Smoothie

I wasn't feeling terribly hungry tonight, so instead of cooking dinner I made a banana and blueberry smoothie!  For extra goodness and to ensure I still received the nutrients I need, I also added chia seeds and almond milk!  OMG, it was soooooo tasty! :)  My daughter also loved it!

Banana Blueberry Smoothie with Chia Seeds & Almond Milk

Ingredients

3 frozen bananas
1 handful fresh blueberries
1 tbsp coconut oil
1 tbsp chia seeds
3 cups (approx) almond milk


Peel and cut the bananas into chunks and wash the blueberries.

Put the bananas, blueberries, coconut oil, chia seeds and approx. 3 cups of almond milk into a blender.  Turn it on and blend until smooth.

Pour into 3 glasses and drink.

Enjoy!

Caryl ♥

Chia Chocolate Pudding

This vegan pudding has the consistency of tapioca, with the taste of chocolate.  It is the simplest of puddings to make and tastes delicious, but doesn't photograph very well, so you'll have to trust me! :)


Ingredients

4 tbs (1/3 cup) chia seeds
2 x 400ml cans coconut milk
2 tbs cocoa powder
2 tbs agave syrup


Whisk all the ingredients together in a large bowl.  Refrigerate.

It will be ready to eat in an hour or so.

Note:  If you are not vegan, you can replace the agave with honey, or any other sweet syrup.

Enjoy!

Caryl ♥

Coconut Seed Slice

I've been baking these slices for my kids ever since they were very young.  They were called "Mum's Slice".  Last weekend, my eldest boy came home from Uni and asked me to make some for him to take back with him.  This time, though, I added some extra seed goodness too! :)

Ingredients

100 grms butter
2-3 tbsp golden syrup
1/4 cup chia gel
1 cup plain flour
1 tsp baking soda
1 cup rolled oats
3/4 cup desiccated coconut
1/3 cup raw sugar
1/4 cup pumpkin seeds
1/4 cup golden linseeds
1/4 cup hemp seeds


Melt butter with golden syrup in a saucepan. Add the chia gel (see recipe at Caryl's Cooking Creations: How to make a Chia Gel) and stir well.

Combine all dry ingredients into a bowl.

Pour butter mixture into dry ingredients and stir well, until just combined.

Spread mixture onto a medium sized baking tray, patting out until flat and even.

Bake in oven at 160 degrees C for approx. 20-25 minutes, until well browned.  (If you like your slices softer or more chewy, bake for 15 mins only.)

Leave on tray to cool, then turn out and cut into slices.

If there are any over, they will store well in an airtight container.  Although, I'm not sure how long for because they are always eaten up pretty quickly in my house! ;)

Enjoy!

Caryl ♥

Blueberry & Apple Chia Muffins

It's always nice to add a little extra from the garden - in this case, from our apple trees - to a baked treat!

Ingredients - (makes approx. 12 muffins)

1 cup fresh Blueberries
1 Apple - peeled and chopped
1/4 cup Chia seeds - ground
3/4 cup whole wheat flour
1 cup plain flour
60g butter
3 tbsp honey
2 large eggs - beaten
1 tsp vanilla
3/4 cup creme fraiche (or sour cream)


Preheat oven to 200 degrees C.

Rinse the blueberries and leave on a paper napkin to dry.  Peel and roughly chop the apple and set aside.

Melt the butter with honey.

Sift the ground chia seeds with the flours and baking powder into a large bowl.  Stir the chopped apple into the flour.

In a small bowl, roughly beat the eggs with the vanilla, the pour in the butter mixture and the creme fraiche.  Stir until well combined.

Pour the wet ingredients into the flour and apple mixture.  Mix lightly with a fork, until just combined.  Carefully fold in the blueberries, without crushing.

Put spoonfuls of the mixture into well-greased muffin pans - approx. 3/4 full.  Bake in oven for approx. 20 minutes, or until well risen and golden.  Transfer to a wire rack.

Enjoy warm, or cold!

I usually try to double the recipe so there are some muffins left to freeze for another time.  They make a healthy and delicious snack!

Caryl ♥

Apple & Blueberry Crumble

Having harvested the last of our apples from the apple trees in our garden, I decided to combine them with the fresh blueberries I bought the same morning.  This makes a lovely dessert.

Ingredients

6 Apples - peeled and roughly chopped
1 cup Blueberries - washed
Brown sugar
Cinnamon

Crumble Ingredients

2 tsps Chia Gel
1/2 cup Plain flour
1/2 cup Oats
2 tbsp Hemp seeds
1 tbsp Demerara sugar
1 tbsp Cinnamon
Butter


(First, for the Chia Gel, see Caryl's Cooking Creations: How to make a Chia Gel)

Place the chopped apples and blueberries into a deep oven-proof dish. Sprinkle with sugar and cinnamon to taste. Mix well, but carefully.

In a small bowl, mix the chia gel with the flour, until it resembles bread crumbs.  Stir in the oats, hemp seeds, sugar and cinnamon until well combined.

Sprinkle crumble over apples and blueberries.  Dot with a very little butter.  Cook in moderate oven for approx. 20-30 minutes, until top is slightly browned.

Please note:  Apart from the chia gel, I am only guessing at the measurements for the other crumble ingredients, as I can't remember. (I will try to remember to measure next time I make a crumble).  Generally, I just shake in what looks and feels right at the time!

Enjoy, with custard or ice-cream, or both! ;)

Caryl ♥

How to make a Chia Gel

A Chia Gel is created by combining chia seeds and liquid.  It can be used in so many different ways, the list is endless.

What is really nice about a chia gel is the fact that the seeds actually take up the flavour of the liquid that they are mixed with.  Try using your favourite juice and then add the gel as a topping with yoghurt, or ice-cream.

A plain chia gel is achieved by mixing the chia seeds with water.

The measurements are purely whatever you prefer, depending on the thickness of the gel you wish to obtain.  I find that in general 2 tbsp of chia seeds to 1 cup of liquid is a good mix.  Although, I have some lovely little glass dishes, with lids, that hold approx. 3/4 cup of water, so I usually use these instead.

1.  Fill your dish with water.  Add the chia seeds.  You will see that they just sit on top.

2.  Stir the chia seeds into the liquid.  Stir again after a few minutes, to prevent the seeds from clumping.

3.  After about 10-15 minutes, you will have a gel.

You can keep the chia gel covered, in the fridge, for up to 2 weeks.

Chia gel can also be used in place of butter or egg in your recipes.

How do you use your chia gel?

Caryl ♥

Chia Seed Pastry

I've been playing around with this simple pastry recipe and now use it for all types of quiches and flans etc.  There is no chilling, or rolling, or shaping with this recipe.  It really is so easy, you won't go back to the ready-roll stuff again!

(This photo shows what it looks like just before chilling.)

Ingredients - (this recipe makes a good 9 inch pie shell.)

120g Butter
65ml milk
salt
1/4 cup Chia seeds
1-1/4 cup Self-raising flour
3/4 tbs Baking powder

(For a sweet pastry, simply add 2-3 tsp sugar and dissolve with the butter and milk.)


Put the butter and milk in a pan over a low heat, just until the butter melts.

Finely grind the chia seeds.  (I use my little coffee grinder).  Mix the ground seeds with the flour and baking powder, then add the flour mixture to the butter and milk.  Stir well, to form a ball.  Gently pat into a lightly buttered pie plate, keeping it as even as possible and building up the sides.  (I like to keep it very thin on the bottom and then allow the sides to be a little thicker).

Put aside, in the fridge, while preparing your choice of filling.

When filled, bake in a moderately hot oven - 190 degrees C - for approx. 20-30 mins, or until the top is browned.

Let me know what great fillings you come up with. :)

Caryl ♥

Coconut Seed Cookies

Having successfully introduced chia seeds into the household, hubby has recently been asking me to come up with a biscuit or cookie recipe.  So ..... here's my first attempt, which I must say has been rather successful.  

I will definitely do these again, but may add a little rice flour next time.  They are delicious, moorish and full of goodness!


Ingredients

185g butter
3 tbsp Agave syrup (you could use honey instead)
1 large egg
1 cup shredded coconut
1 cup rolled oats
1/2 cup wholemeal self-raising flour
1/4 cup raw sugar
1/4 cup sesame seeds
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup Goji berries


Melt butter and syrup together. Transfer to small bowl, add egg and whisk together.

Combine remaining ingredients in a large bowl.  Make a well in the centre and add the melted butter mixture. Stir well until completely mixed together.

Drop teaspoonfuls of mixture onto lightly greased oven trays, allowing some space between each biscuit, as they will spread slightly during cooking.

Bake in a moderate oven (approx. 180 degrees C) for 10-15 minutes, or until a light golden colour. Cool on trays.

Enjoy!

Caryl ♥

Plum & Chia Seed Crumble

Every year, our ancient plum tree yields beautiful, sweet and juicy plums.  The only trouble we have is reaching the ones at the top of the tree, which usually get left for the birds and other flying creatures.

The other day, we collected this fabulous basketful of plums, so after eating a few just as they are, I decided to create a new dessert, using chia seeds.

The amounts for this plum crumble dessert are approximate.  After a few of the plums were eaten from the basket, I had just over 1kg left.

Ingredients

Just over 1kg Plums

1 tbsp ground Chia Seeds

2 tbsp Muscovado Sugar

Crumble Ingredients

2 tbsp Coconut Oil

2 tbsp Butter - chopped into pieces

4 tbsp ground Almonds

2 tbsp Muscovado Sugar

4 tbsp Oats

2 tbsp ground Chia Seeds

6 tbsp Plain Flour

2 tbsp shredded Coconut

extra Muscovado Sugar - for sprinkling

Preheat oven to 180 degrees C.

Wash and de-stone the plums.  Cut them into quarters and put them into a deep casserole dish.

Sprinkle over the chia seeds and sugar and mix well to combine.

Mix all the crumble ingredients in a bowl with clean fingers until it becomes crumbly.  (You could use a blender if you wish and stir in the shredded coconut at the end).

Sprinkle the crumble mixture over the plums.  Add a little extra sugar over the top.

Pop it in the preheated oven for approx. 30 mins, until starting to brown on top.

Serve with a dollop of vanilla ice-cream, or custard.

Enjoy!

Caryl ♥

Using Chia Seeds in Bolognese Sauce

Having discovered the wonderful health benefits of Chia Seeds, I am incorporating them into our daily meals.  The easiest way I've found so far, is to grind them up as finely as possible and use them in place of flour.

Last night, I used them in my bolognese sauce - Caryl's Cooking Creations: Bolognese Sauce - and it was just as good as ever, while none of my fussy family members even noticed!

Enjoy!

Caryl ♥

Blueberry Chia Seed Muffins

More playing with chia seeds in this healthy blueberry muffin treat!

These were deliciously wholesome, not too sweet.  They also disappeared VERY quickly!


Ingredients

1 cup fresh Blueberries
2 tbsp Chia Seeds
3/4 cup Whole wheat flour
1 cup Plain flour
1 tbsp Baking powder
60g Butter
3 tbsp Honey
2 large Eggs - beaten
1/2 cup Creme Fraiche (or sour cream)
1/4 cup Milk
1 tsp Vanilla

Makes 12 muffins

Preheat oven to 200 degrees C.

Firstly, rinse the blueberries and leave to dry.  Grind the chia seeds finely - this should make approx. 1/4 cup of chia flour.  Sift this with the other flours and baking powder into a bowl.  Melt the butter with the honey and combine with beaten eggs, creme fraiche, milk and vanilla.  Pour over the flour and mix lightly with a fork, until just moistened.  Carefully fold in the blueberries, without crushing.

Put large spoonfuls of the mixture into well-greased muffin pans - approx. 3/4 full.  Bake in oven for approx. 20 minutes, or until well risen and golden.  Transfer to a wire rack.

Delicious served warm, but I'm sure they would also be just as good when cool - if there are any left that is! :)

Caryl ♥

Leek & Courgette Flan with Chia Seed Pastry

So, here's another really clever way to incorporate chia seeds into a family meal.  This is also a really easy pastry that doesn't need chilling and rolling.

Pastry Ingredients - (this just about makes a 9 inch pie shell.  I need to rework the amounts to fit the size better.)

90g Butter
2-1/2 tbsp milk
salt
2 tbsp Chia seeds
1 cup Self-raising flour - (less 2 tbsp)
1/2 tsp Baking powder


Put the butter and milk in a pan over a low heat, just until the butter melts.

Finely grind the chia seeds.  (I used my little coffee grinder).  Mix the ground seeds with the flour and baking powder, then add the flour mixture to the butter and milk.  Stir well, to form a ball.  Gently pat into a lightly buttered pie plate, keeping it as even as possible and building up the sides.  (I like to keep it very thin on the bottom and then allow the sides to be a little thicker).

Put aside, in the fridge, while preparing the filling.


Filling Ingredients

Butter
3 cloves Garlic - crushed
2 Leeks - washed and sliced
1 large Courgette (Zucchini) - sliced
1 Red Pepper (Capsicum) - chopped
3 large Eggs
1/2 tub Creme Fraiche (sour cream)
1/2 cup Milk
Strong cheese - grated


Preheat oven to 190 degrees C.

Put a good size knob of butter into a pan, add the garlic and leeks, stirring well until the leeks start to soften.  Add the courgettes and peppers, stir, then pop the lid on the pan and leave to soften and create a little of their own juices.

Meanwhile, beat the eggs well.  Stir in the creme fraiche and milk, and season to taste.

Give the veggies a good stir and pour into the pastry case.  Spread evenly.  Sprinkle a good handful, or so, of cheese over the top.  Transfer the dish to the oven shelf, then carefully pour the egg mixture over the top.  (I find this easier than pouring it all into the dish and then trying to transfer it to the oven without spills!)  Sprinkle a little paprika over the top to make it look pretty, if desired.

Bake in oven, at 190 degrees C, for approx. 20 mins.  Turn down to 180 degrees C and cook for another 15 mins.

Serve with a nice salad.  Enjoy!

Caryl ♥

Chia Seed Smoothie

I have recently started incorporating chia seeds into some of my recipes.  I love their versatility and they are a real superfood when it comes to healthy goodness.  This is what I had for breakfast this morning.  It was delicious!

Ingredients

1 banana - I used one that I had in the freezer
1/2 cucumber - I left the skin on, but you can peel it if you wish
2 handfuls frozen blueberries
3/4 cup orange/passionfruit juice - any juice would work, or water
1 tsp coconut oil
1 tbs chia seeds


Firstly, peel the banana and cut into chunks.  Drop them into a blender.  Cut the cucumber into chunks and drop them into the blender with the banana.  Add the blueberries, juice, coconut oil and chia seeds.

Blend until smooth and the consistency is how you want it.

Drink.  Enjoy!

Caryl ♥