Preheat oven to 180C. Line a cupcake tin.
Add all the dry ingredients to a bowl and mix until there are no lumps. Add all the wet ingredients and mix until smooth.
Divide the batter in your cupcake tin.
Bake the cupcakes for 15-20 min or until a skewer can be inserted and it comes out clean.
Allow the cupcakes to cool in the tin for 10 min then cool on a wire rack. The cupcakes will be very moist when they’re freshly baked but will change when they are room temperature.
To make the frosting, add the cream cheese and butter to a bowl and cream until just combined. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold up. Add more icing sugar for a firmer frosting.
Pipe or spread the frosting on the cooled cupcakes.
Notes
- If your chia seeds aren’t ground already, add them to a blender with all the wet ingredients and blend until there are no more whole chia seeds.
- Alternatively, you can use ¼ cup beetroot powder with an extra dash of milk.
Vanilla chia cake
Preheat oven to 170C (fan forced). Line or grease 3 x 20 cm cake tins.
Add all the dry cake ingredients to a large mixing bowl or stand mixer. Mix until there are no big lumps. Add all the wet ingredients and mix until there are no more lumps of flour. Allow to sit for 10 minutes to allow the chia seeds to thicken up.
Divide the cake batter into 3 cake tins. Bake for 20-25 minutes or until a skewer can be inserted into each cake and it comes out clean.
Set aside to cool. Chill the cakes in the fridge for at least 1 hour or overnight (they’re easier to handle when chilled).
Raspberry chia jam
Add all ingredients to a bowl. Mash the raspberries with a fork and mix until combined. Set aside for 10 minutes to thicken.
Cream filling
Add the thick coconut cream and vanilla to a large bowl or stand mixer. Beat until stiff peaks form. Set aside in the fridge.
Coating
Add the chocolate and cream to a medium saucepan over low heat. Mix until melted and well combined.
To assemble
If your cakes have domes, use a large bread knife to slice them off. Snack on the scraps!
Place a cake layer on a wire rack over a large tray. Spread the chocolate ganache on the surface allowing the excess to drip off. Scatter the coconut on the chocolate making sure it’s covered. Chill the cake layer in the fridge and repeat for the remaining layers.
Place one cake layer, chocolate side down on a serving plate. Pipe or spread half of the cream on top. Spread half of the jam on the cream. Place another cake layer on top and repeat. For the final cake layer, make sure the chocolate coconut side is outside.
Chill the cake in the fridge until needed. Leftovers can be stored in an airtight container for 3 days.
Preheat the oven to 180C.
Grease 12 medium muffin moulds with olive oil.
Break the lasagne sheets into 2-3 sections so each section will fit 1 muffin mould.
Boil a large pot of water. Cook the lasagne sheets for 7-10 minutes or until tender. Drain the lasagne sheets and drizzle with oil to prevent sticking.
Gently press the sheets in the muffins moulds and set aside.
Chia béchamel sauce:
Drain the cashews.
Blend the cashews, milk, nutritional yeast and garlic powder until very smooth.
Stir in the chia seeds and season with salt and pepper to taste.
Set aside to thicken.
Tomato filling:
Sauté the onion with a dash of olive oil in a large saucepan over medium heat until golden brown.
Add the pasta sauce and carrot and cook for 10 minutes or until the carrots are tender.
Add the tomatoes, spinach or kale and cook for another 5 minutes.
Season with salt and pepper.
To assemble:
Fill each lasagne cup with about 2 tablespoons of the tomato filling (each should be about ¾ full).
Top with the chia béchamel sauce.
Bake the lasagne cups for 20 minutes or until the top is golden brown.
Cover with aluminium foil or an oven safe tray if the lasagne sheets are burning or crisping too quickly.
Serve the lasagne cups warm with a side salad or steamed vegetables
Put all ingredients into a blender and purée until smooth.
Serve immediately.
Spread the nut butter across the rice cakes,
Top with sliced banana
Sprinkle over salt, chia and walnuts
Enjoy!
Preheat oven to 150C. In a mixing bowl, mix ingredients until well combined.
Press mixture evenly into a baking dish lined with baking paper.
Bake until granola is golden and toasted, 50-60 minutes.
Allow to cool, cut into bars and serve.
Recipe by: Walnuts Australia
- Pre heat oven at 180°C
- Puree 150g of the tinned apples and dates in a food processor or blender. Stir through cinnamon, ginger, vanilla, chia seeds and milk and set aside for at least 20 minutes until thick and gelled.
- Puree the rest of the tinned apples and set aside
- Place the oats and honey on to a baking tray and place in oven until toasted and golden in colour approximately 15-20 minutes, stirring occasionally. Remove from oven, mix through almond flakes and chopped cashews and allow granola mixture to cool.
- Slice or grate fresh apple
- Once chia seed mixture has gelled and thickened and granola mix has cooled, create a layered affect with chia mixture and apple puree in glass or bowl. Garnish with granola mix and slice/grated apple
Line the bottom of a 15cm spring form cake tin.
Mix all the base ingredients in a bowl. Press into the bottom of the cake tin and set aside.
Blend all the filling ingredients except the chia seeds in a blender.
Mix the chia seeds into the filling and pour into the cake tin. Set aside in the fridge for at least 4 hours.
When the cake is set, remove from the tin, garnish with raspberries and serve.
In a medium size bowl, add water, espresso coffee & chia seeds. Mix well to combine.
Refrigerate for 1 hour.
In serving glasses layer, coffee chia mix, yoghurt, chopped cherries and granola.
Serve immediately.
A vegan-friendly smoothie bowl that is fit for royalty!
Vegan Mincemeat
Preheat the oven to 100 degrees Celsius.
Mix all ingredients except the apple juice and chia seeds in a large oven proof dish. Cover tightly with tin foil and place in the oven. Cook in the oven for one hour.
Remove and allow to cool.
Add the apple juice and chia seeds and stir really well.
Transfer into storage container. Store in fridge for up to 2 weeks.
Vegan Mince Pies
Preheat oven to 180 degrees Celsius.
Add the flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs.
Add the water slowly one tablespoon at a time until it starts to come together as a ball of dough.
Bring the dough together and turn out onto a floured surface. Roll out to 2-3mm thick.
Using a star cookie cutter, cut out 10 stars.
Place on a lined baking tray. Add a good amount of fruit mince to each star.
Bring the pastry scraps back together and roll out again to 2-3 mm thick.
Cut out 10 star lids and place on top of fruit mince. Seal edges with a fork and brush the top of each pie with plant-based milk.
Cook for about 20 minutes until golden brown
Let cool on a cooling rack. Enjoy.
An irresistible classic family favourite!
Rich espresso, creamy almond milk and nutritious chia seeds — the perfect coffee treat!
1. Bring water to the boil in a saucepan on medium heat. Place a heat proof bowl on top of saucepan.
2. Add dark chocolate to bowl slowly, making sure to stir and allow to semi-melt before adding more. Always make sure to monitor chocolate to avoid burning it.
3. Once all 3 blocks of dark chocolate have been melted place bowl off to the side to cool slightly (be careful the bowl will be hot, make sure to use a tea towel).
4. Whilst the dark chocolate is cooling, grease and line a baking tray with baking paper.
5. Using the same method, melt the white chocolate in bowl over the saucepan of boiling water. Allow to cool.
6. Once slightly cooled, pour dark chocolate into the baking tray making sure to spread evenly to all corners of the tray.
7. Spoon small amounts of white chocolate randomly around tray before “brushing” through dark chocolate to make a paint like effect.
8. Sprinkle chia, buckinis, freeze-dried raspberries and rose petals evenly around the tray on top of melted chocolate.
9. Slice mini Easter eggs in half before placing them randomly onto the bark lightly pressing down.
10. Cover tray with tin foil before placing in the freezer overnight to set.
11. Once set bring out of the freezer and break into chunks using either the handle of a wooden spoon or a knife.
Prepare one 25cm x 25cm square of puff pastry on a clean dry surface.
Using a grater or microplane grate the oranges and 30g of the chocolate over the puff pastry to completely cover and sprinkle over the chia seeds evenly.
Take opposite edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully place onto a tray and put in the fridge for at least 30 minutes to chill and harden.
Preheat the oven to 200C/400F.
Remove the roll from the fridge and, using a sharp knife, slice it into 1cm pieces. Lay each piece on a lined baking tray. Brush with the beaten egg. Bake in the oven for 15 minutes until crisp and golden-brown.
Remove the palmiers from the oven.
While palmers are cooling, melt chocolate over a double boiler. To do this add an inch of water to a small pot, bring to a low simmer, sit a metal bowl on top, careful to not have the water touching the bowl, add chocolate to melt. Dip half of the palmiers in the melted chocolate.
Serve and enjoy.
Looking to make a vegan version? Replace the egg with olive oil spray and use vegan pastry sheets and vegan chocolate.
Cut one 25cm x 25cm square of puff pastry on a clean dry surface.
Add tomatoes to a food processor, pulse to a chunky paste.
Spread the tomatoes over the puff pastry to completely cover right to edges and sprinkle over the rosemary and chia seeds evenly.
Take opposite edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully place onto a tray and put in the fridge for at least 30 minutes to chill and harden.
Preheat the oven to 200C/400F.
Remove the roll from the fridge and, using a sharp knife, slice it into 1cm pieces. Lay each piece on a lined baking tray. Brush with the beaten egg. Bake in the oven for 15 minutes until crisp and golden-brown.
Remove the palmiers from the oven and serve.
Looking for a vegan swap out? Replace the egg with olive oil spray and use vegan pastry sheets.
In a bowl add chia seeds, raspberries and maple syrup. Combine ingredients and add almond milk.
Let sit for at least 20 minutes to gel. Once chia mix has thickened, give another stir and add to serving glasses.
Top with fresh raspberries, coconut yoghurt, coconut flakes, fresh mint and chia seeds. Enjoy.
In a food processor blitz all dry ingredients
Add peanut butter and maple syrup. Process until combined.
Add chilled water slowly until mixture comes together into a pliable dough.
With wet hands roll into balls. Roll in chia seeds to coat.
Enjoy as a healthy snack on the go or as a delicious smoothie bowl topping.
Vegan Mincemeat
-
Preheat the oven to 100 degrees Celsius.
-
Mix all ingredients except the apple juice and chia seeds in a large oven proof dish. Cover tightly with tin foil and place in the oven.
-
Cook in the oven for one hour.
-
Remove and allow to cool.
-
Add the apple juice and chia seeds and stir really well.
-
Transfer into storage container. Store in fridge for up to 2 weeks.
Vegan Pastry Dough
-
Preheat oven to 180 degrees Celsius.
-
Add the flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs.
-
Add the water slowly one tablespoon at a time until it starts to come together as a ball of dough.
-
Bring the dough together and turn out onto a floured surface. Roll out to 2-3mm thick.
-
Using a star cookie cutter, cut out 10 stars.
-
Place on a lined baking tray. Add a good amount of fruit mince to each star.
-
Bring the pastry scraps back together and roll out again to 2-3 mm thick.
-
Cut out 10 star lids and place on top of fruit mince. Seal edges with a fork and brush the top of each pie with plant-based milk.
-
Cook for about 20 minutes until golden brown
-
Leave to cool on a cooling rack. Enjoy.
The night before, place the yoghurt in a piece of muslin if you have it, or if not, in a sieve lined with a couple of pieces of kitchen roll.
The next day, get rid of the liquid that’s come out and any other that you can squeeze out. Carefully place the yoghurt into a small bowl and season with a good pinch of salt and stir in the minced garlic and squeeze in the lemon juice. Fold everything together.
Mix the dukkah ingredients in a small bowl with a pinch of salt and a little olive oil to combine. Top the labneh with the olive oil and a good spoonful of dukkah and serve with all your favourite crudités.
Preheat the oven to 180ºC.
Mix the melted coconut oil with the flour, chia seeds, and dates in a food processor and pulse until they form a dough.
Lightly grease a 12 mini muffin tin with a little extra coconut oil and divide the mixture evenly into the holes. Spread the mix equally to create cases or discs. Pop in the heated oven for 15-18 minutes until crisp and beginning to golden.
Meanwhile, melt the chocolate on a bain marie. Leave to cool slightly before folding in the coconut yoghurt. Place in the tart cases once they are cool enough and place in the fridge to harden for at least half an hour.
Recipe Name: Vegan Chia Seed French Toast
Difficulty: Medium
Serves: 2-4
Time: 20-30 minutes
Place the berries, apple juice, chia seeds, hemp seeds, maple syrup, vanilla seeds and lemon zest in a blender. Blend for about 30 seconds, just long enough to break up and combine everything.
Store in an airtight container in the fridge for up to 1-2 weeks.
Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
Preheat griddle to medium heat and grease with olive oil.
Make a jam sandwich by buttering two slices of bread with chia jam then placing them together.
Dip and soak both sides of your jam sandwich in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you’re using sandwich bread, it should only need 25-30 seconds total to soak.
Place bread on griddle and cook for approx 1 minute per side (or enough time for toast to become golden)
Serve, garnish & enjoy.
Recipe Name: Vegan chia seed, mushroom meatless balls
Difficulty: Medium
Serves: 2-4
Time: 20-30 minutes
Preheat oven to 180°C (350F)
Make chia egg by combining Chia seeds and water in a small bowl, stir, and set aside.
In a hot pan add olive oil then mushrooms, onion, garlic, thyme, oregano, salt and pepper and pan fry until tender and golden. Once cooked transfer to a mixing bowl.
Now add beans, chia egg, nutritional yeast, panko bread crumbs, salt and pepper into your mixing bowl with mushrooms, Now give the mix a really good mix.
Roll mixture into 20 balls (a bit larger than a golf ball). Place on baking sheet and bake for 20 minutes. Flip and bake for another 20 minutes .
Serve with cooked spaghetti or zucchini noodles and some pasta sauce.
Recipe Name: Vegan Chia Banana Bread
Difficulty: Medium
Serves: 1 loaf
Time: 20-30 minutes
Preheat oven to 180
First start by making your chia egg; simply mix chia seeds and water together in a bowl and let sit for 30 minute until absorbed.
Mix butter, banana, honey and chia egg in a food processor or mixing bowl until smooth, Sift in flour and baking powder, mix well until combined .
Transfer batter into a cake, muffin or doughnut tin then bake for 20-30 minutes or until the bread is golden and skewer comes out clean .
Serve with whatever garnishes you have on hand.
Great for vegan and gluten-free baking, these fruity blondies are great energy boosters, and you could substitute any fruit that is in season.
“Blondies are one of my favourite things to bake for two reasons: you can make them from start to finish in an hour, and everybody loves them! I have been a fan of chia seeds since I was growing a chia pet back in the 1980’s. Eating them is way better! Who knew they were also so incredibly good for us? I’ve been using flax seeds to make vegan eggs for a long time but I actually prefer using ground chia.” — Claire Ptak
HOW TO:
Line a 20 x 30cm baking tray with parchment paper and set aside.
In the bowl of an electric stand mixer, whisk together the melted and cooled coconut oil, chia seeds and palm sugar until creamy and smooth.
Add the coconut or almond milk and vanilla and mix well.
Measure the flour mixture, baking powder and salt in a bowl and whisk together. Add this to the wet and cream together until smooth again. Scoop into your prepared tin and smooth the top.
Heat the oven to 170°C
Trim the tough stem from the figs but try to keep the shape of the figs intact. Slice the figs in half down the centre through the stem then slice into quarters. Arrange on top of the blondie mixture, skin side down. Sprinkle with the flaky sea salt and bake for 25-35 minutes or until set and golden. Allow to cool completely before slicing. Serve with your favourite tea or coffee or glass of alt milk.
Add the chia seeds, milk and syrup to a bowl and mix with a fork. Set aside for 10-20 minutes or until it thickens.
Mix again with a fork making sure there are no lumps. Separate chia pudding in 3 small bowls.
Add matcha powder to one, beetroot powder to the other and blue spirulina to the third bowl.
Mix each bowl until well combined. Crumble the granola bar into small chunks.
Layer chia pudding and granola bar into tall glasses.
Enjoy immediately or store covered in the fridge overnight.
Preheat oven to 180 degrees celsius.
In a food processor add pine nuts and pumpkin seeds. Pulse a few times until coarsely chopped.
Transfer to a mixing bowl and add all other pizza base ingredients. Stir to combine for 2 minutes. Mixture will start to thicken.
Spread out the mixture onto a lined baking tray and press into a round shape, about 1 cm thick.
Bake for 35 minutes or until firm.
Remove from oven and add toppings of your choice and bake for an additional 10 minutes.
Preheat your oven to 180 degrees celsius.
Line a 20cm square cake tin with baking paper.
Prepare your chia eggs by mixing the chia seeds with the water in a small bowl. Leave to set for 15 minutes.
In a large bowl mix together the oat flour, baking powder, salt and almond meal.
Add in the nut butter, melted coconut oil and chia eggs. Mix until well combined.
Transfer 3/4 of the mixture into the cake tin and press down using the back of a spoon.
Bake in oven for 10 minutes, take out and spread the jam layer on top.
Crumble the rest of the base mixture on top then return to the oven and bake for a further 20 minutes.
Let cool completely. Cut into squares.
Add yoghurt, banana, first measure of chia seeds and coconut oil to a blender and blend until smooth.
Pour into serving bowl. Add all topping ingredients arranging as you like.
Tip: Use a frozen banana and chilled yoghurt for a ice cream type texture.
Bring a saucepan to a medium heat.
Add olive oil, prepared leek and garlic. Sauté for 4 minutes or until tender.
Stir in potato and lemon rind. Add stock, along with water, bring to the boil then simmer covered for 10 minutes.
Add broccoli and continue cooking for another 10 minutes. Add spinach and chia seeds to soup, stir through.
The chia seeds will help to thicken soup. Remove from heat and blend well with a stick blender.
Season with salt and pepper. Stir through the lemon juice. Serve topped with chia seeds, hazelnuts and crème fraîche if using.
Tuna and chia seeds are both rich sources healthy omega 3 fats. Research suggests that omega 3 fats may reduce symptoms in patients with depression.
Here’s how:
Prick potatoes with a fork. Place on plate and microwave until tender (depends on size of potato – roughly 12 minutes).
Split in half and place each one, cut-side up, on a serving plate.
Place drained flaked tuna on top of each sweet potatoes. Top with sliced red onion, chilli, then squeeze over the lime juice.
Mix chia seeds in yoghurt then dollop on top of each potato.
Finally, scatter over the coriander leaves.
Image courtesy of Georgia Gold.
Soup is the perfect winter warmer and makes a great replacement for high-calorie stodgy comfort food. The chia seeds provide a good dose of healthy omega 3 fats, which are essential for brain health and mood. Chia also comes with protein and fibre, both of which help to keep you feeling fuller for longer.
Heres how:
Heat the oil in a large pan and fry onion and garlic. Add chopped beetroot and juices along with the stock. Simmer for 5-7 minutes.
Take pan off heat, stir in chia seeds and beetroot powder. Let the soup cool slightly then blend soup until smooth with a hand-held blender.
Return to heat and warm through.
Combine Greek yoghurt and horseradish in a bowl. Dish the soup into a bowl and swirl in a spoonful of sauce and garnish with dill.
Image courtesy of Georgia Gold.
This antioxidant-packed low-sugar jam alternative comes with a good dose of fibre, protein, and healthy fats, the perfect combination to balance blood sugar and keep hunger at bay.
Here’s how:
In a bowl, stir strawberry juice with chia seeds and beetroot powder. Let this sit for 5 minutes whilst stirring regularly.
Spread coconut yoghurt over toast.
Using a teaspoon, top coconut yoghurt with chia jam.
Sprinkle over crushed pistachios.
Image courtesy of Georgia Gold.
Place the whole oranges in a saucepan and cover with cold water. Bring to the boil over medium heat.
Simmer for 15 minutes or until tender. Drain. Return to pan and again, cover with cold water.
Bring to the boil and simmer for 15 minutes (this will reduce the bitterness of the peel).
Refresh under cold water. Drain and Let cool slightly.
Coarsely chop oranges, discard any seeds.*
Place the orange in the bowl of a food processor and process until smooth.
Place coconut cream in a chux cloth lined sieve, placed over a bowl.
Set aside to drain and thicken and preheat oven to 170°C.
Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with baking paper.
Use an electric beater to whisk the eggs. Slowly add rice malt syrup in a bowl until thick and pale.
Add the orange mix, almond meal, chia seeds, Breakfast Booster mix and baking powder and gently fold until just combined.
Pour into prepared pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
While cake is cooling, discard coconut liquid from bowl and pour in cream from sieve. Use an electric beater and whip until cream consistency is reached.
Serve cake topped with coconut cream and The Chia Co Breakfast Booster.
Eat within 2 days.
*this process can be done the night before to save time if necessary.
Place all ingredients except cherries and chocolate chunks into a good quality food processor and blitz until the mixture is sticky and all dates are completely broken up.
Add dried cherries and chocolate chunks.
Blitz again until mixture is well combine.
Press tablespoon sized amounts of mixture together between your fingers.
Roll into balls. Place into the freezer to set for an hour.
Combine water and chia seeds in a glass and stir.
Let sit for about 15 minutes so that the chia seeds expand.
Stir in the juice of one lemon.
Enjoy!
Slice mushrooms.
Bring a large frying pan to a medium heat, add olive oil and sliced mushrooms. Sauté for 2 minutes.
If the pan dries out, add one or two tablespoons of water. Cook for an extra 4-5 minutes, stirring with a wooden spoon to turn mushrooms occasionally.
Add garlic and thyme (reserving some thyme to garnish with). Season with salt and pepper.
Toast your slices of bread, butter one side and pile the mushrooms on top, garnish with a few thyme leaves.
Bring empty mushroom pan up to a high heat, add 2 tablespoons of water.*
Add spinach, using tongs toss until slightly blanched and bright in colour. Less than one minute.
Sprinkle with lemon juice, season with salt and add to side of the dish along with a wedge of lemon. Enjoy immediately.
*If your spinach is still wet from washing leaves, this will be enough water.
Heat almond or coconut milk on the stove top.
Once warm, turn off the heat and add the culinary lavender to the pot. Cover and allow to steep for 15 minutes.
Pour the liquid through a fine mesh strainer to collect lavender flowers.
Add the nut milk, maple syrup, lucuma, lemon juice, lemon zest, and chia seeds to a jar. Allow to sit for 20 minutes, whisking every 5 minutes. Place the pudding in the refrigerator and store for several hours or overnight.
To serve, layer the chia pudding with your favorite yogurt and granola and top with more lemon zest.
Store leftovers in the fridge for up to one week.
Prepare the peanut butter layer by adding the almond or coconut milk to a blender with maple syrup, and peanut butter. Blend until well combined. Add chia seeds and pulse a few times to incorporate. Transfer to a jar and set in the fridge to begin chilling.
Prepare the strawberry layer by adding the strawberries and almond or coconut milk to blender. Blend until well combined. Add the TBS of chia seeds and pulse a few times. Transfer to a jar and set in the fridge to begin chilling.
All the chia mixtures to chill 1-2 hours (preferably overnight), until cold and thick.
To serve, layer the peanut butter and strawberry layers and alternate with fresh berries and peanut butter, if desired.
Store leftover chia puddings in the fridge for up to one week.
Whisk all ingredients in a bowl, once combined well pour into microwave proof mug.
Place mug in microwave and cook on medium-high power for 2 ½ minutes.
Optional once cooked pour over 1 tbsp. of maple/ golden syrup or grated chocolate.
Pre-heat oven to 180 degrees celsius.
Line a pizza tray with baking paper.
To make the base, pour all the dry base ingredients into a large mixing bowl and stir. Add the water and continue mixing until a thick dough forms.
Spread the dough evenly over the baking paper on the pizza tray until a round base is formed. Aim for the base to be about 1cm deep.
Place the dough in the oven to bake for roughly 30-40 minutes or until it begins to firm up and brown.
Pull the base out of the oven and spread with the tomato paste.
Add all the vegetables then top with dried herbs plus salt and pepper to taste.
Place back into the oven to bake for roughly 15 minutes or until the vegetables are cooked through.
Remove from oven and allow to cool for 5 minutes before serving.
Optional additions to serve the pizza with include: nutritional yeast, vegan cheese or standard cheese if you prefer.
Make hummus. (refer to recipe below)
Add spinach and artichokes to small mixing bowl with basil. Mix.
Lightly brush olive oil on one side of bread. In a hot cast iron grill pan, fry sliced bread, oiled side down until golden brown|(2 minutes) being careful not to dry out the bread.
Top toasted side of bread with 2 tablespoon of hummus each.
Top with artichoke mixture. Season with salt and pepper.
Cut in half and serve with lemon wedge on the side.
No Fuss Hummus
In a small saucepan, heat drained chickpeas for 2 minutes.
While chickpeas are still hot add to food processor along with all other ingredients and blend until smooth.
Add a little more olive oil if needed to achieve desired consistency.
Transfer to a jar, drizzle with a little olive oil and seal.
Refrigerate for up to a week.
Note: delicious also with a small handful of grated mozzarella grilled on top.
The latest research on healthy hearts shows us that a high fibre Mediterranean-style diets, packed full of plant-based ingredients is the healthiest way to optimise our tickers. This recipe combines all the ingredients that we need to follow this advice. It is a delicious plant-based dinner option that has healthy fats from chia seeds, olive oil and olives and plenty of fibre from the chia seeds, kale and pasta. It’s the perfect recipe for all those pasta lovers without comprising on taste or nutrition. Eat up – your heart will love you for it!
Leanne Ward (aka @the_fitness_dietitian)’s famous overnight oats are a quick and easy breakfast option that can save you some precious minutes in the morning. Just spend 5 minutes prepping the night before and you’ll never need to skip breakfast!
Preheat your oven to 200 degrees Celsius.
Grate your zucchini and mix in a bowl with the chia seeds then add the olive oil and water.
Add in the seasonings and the corn flour and mix it all together.
Roll the meatballs with your hands and place them on a baking tray lined with baking paper.
Add more water/corn flour if too liquid/dry.
Cook for 20-25 minutes at 200 degrees Celsius.
While the meatballs cook, cook your gluten-free pasta and serve with your favourite healthy gluten-free tomato sauce and a can of diced tomatoes.
Top with the meatballs and vegan parmesan and serve.
Recipe by Claire Power @thehealthyfrenchwife.
Salad
Cook quinoa according to packet instructions. Once cooked, place in a large salad bowl & allow to cool.
Add remaining salad ingredients to quinoa bowl and mix.
Combine dressing ingredients in a small bowl & stir until evenly combined. Pour over salad.
Sweet Potato Mash
Steam sweet potato until soft. Once cooked, put into a blender and combine with chia seeds until smooth. Scoop out & enjoy.
Recipe by Rebecca Gawthorne @nourish_naturally.
Place oats into a blender & blend into oat flour. Pour oat flour into a large mixing bowl & stir in coconut.
Combine water, lemon juice & chia seeds in a small bowl & mix until combined. Add into oat mixture & stir until all dry ingredients are wet. Add dates & lemon rind. Use hands to work mixture until it comes together into a ball.
Scoop out into a baking tin lined with baking paper & press down evenly all over. Refrigerate for a few hours until set.
Once set, lift baking paper out & cut into slices. Enjoy.
Recipe by Rebecca Gawthorne @nourish_naturally.
Pre-heat oven to 180 degrees celsius. Grease or place muffin cases into 12 muffins cups.
To make the chia jam, heat frozen raspberries in a sauce pan on low heat until they begin to soften and break down. Remove from heat and stir in 1/2 cup of chia seeds – keep stirring and breaking down the remaining raspberries until the ‘jam’ starts to set – place aside.
Pour all wet ingredients into a food processor, blender until smooth.
Place all dry ingredients into a mixing bowl, stir until combined. Make a well and pour wet batter into the mixing bowl; gently stir to combine, careful not to over mix.
Pour roughly 1 heaped tablespoon of batter into each muffin cup and spread evenly over the base.
Place 1 tablespoon of the jam into the centre of each muffin.
Top each muffin with the remaining batter.
Bake for 25 minutes or until a skewer inserted into the centre comes out clean
Allow to cool on a wire rack before serving. Can be stored in the fridge up to a week or freezer for a month.
By Leanne Ward @the_fitness_dietitian.
Add all ingredients into a jar.
Put the lid on and shake well, until all combined.
Place jar in the refrigerator overnight.
In the morning add desired topping and eat directly from the jar or place into a bowl.
1. Add all ingredients into a jar.
2. Put the lid on and shake well, until all combined.
3. Place jar in the refrigerator overnight.
4. In the morning add desired topping and eat directly from the jar or place into a bowl.
On a medium heat, heat oil in a large wok or frying pan.
Add onion, garlic, ginger and fry, stirring for 2 minutes or until onions are sautéed.
Add lemongrass, kaffir lime leaves, chilli, spices, salt and 1 tbsp of water. Fry, stirring for 2 mins.
Add can of tomatoes, coconut milk and ½ cup of water. Stir until evenly combined.
Add cauliflower and broccoli. Cover and simmer for 10 minutes. Add snow peas, red peppers and chia seeds.
Stir, cover and simmer again for 5 minutes or until broccoli and cauliflower are cooked through.
Season to taste with salt.
Remove from heat, stir through spinach leaves.
Serve with rice, top with suggested garnishes.
Heat a grill skillet on high. Brush corn cob with first measure of olive oil and fry for 10 minutes, turning occasionally. Remove from heat, when cool enough to handle, cut kernels from cob.
Add kernels to a bowl along with chia seeds, diced onion and tomato, stir to combine. Add lime juice and coriander. Season with a pinch of salt. Stir to combine.
Bring the skillet back up to heat. Brush the avocado halves with second measure of olive oil and fry flesh side down in the skillet for 2 minutes until grill marks are dark golden brown.
Place avocado halves on a serving plate and top with tomato, corn, onion mix. Season with salt and pepper. Serve with extra coriander and lime.
Preheat oven to 190 degrees.
Cut off the top of the garlic bulb and drizzle with olive oil. Wrap the bulb in tin foil and bake for 35 minutes.
After the garlic cools, squeeze the roasted garlic out of the cloves.
Add the garlic along with all other ingredients to the food processor and puree until smooth.
Add to serving bowl and enjoy with crackers or crisps.
1. Add all ingredients except Breakfast Booster to a blender and blend until smooth.
2. Divide into 3 serving bowls, garnish with fruit along with a sprinkling of Breakfast Booster. Serve immediately.
Break up chocolate and add to bowl. Melt chocolate, stirring if necessary. Remove icy pops from moulds and dip the top half of each in melted chocolate. Return to freezer on a feast tray until serving. Enjoy.
Can store for 2 weeks in a freezer proof/air-tight container.
For more than seven years we have been proud to work with Bakers Delight to give Aussie families a range of healthy, nutritious Chia Bread products.
To celebrate our ongoing partnership, we’ve collaborated to produce a Chia Bread Recipe and Nutrition Guide – giving you 28 pages of fantastic recipes the family will love, plus nutritional info and tips, and Bakers Delight vouchers.
This book is free with purchase – simply buy two Chia Bread products (one must be a loaf) and it’s yours. Offer is only valid til 10 May, so hurry! Find your nearest Baker’s Delight bakery.
Bakers Delight Chia Bread Range includes:
- Chia Omega -3 White Block loaf
- Chia Omega-3 Wholemeal Block loaf
- Chia Omega-3 White Round Roll
- Chia Omega -3 Wholemeal Round Roll
- Chia & Fruit Loaf
- Chia & Fruit bun
A NUTRITION STAR
The unique nutritional make-up of chia makes it a winner for everyone. Here’s just a few reasons why the whole family will love Bakers’ Delight Chia Bread Range as part of a healthy and varied diet:
- Provides iron to reduce tiredness and fatigue
- A great source of magnesium and protein for maintaining muscles and healthy bones
- The Chia & Fruit Loaf also provides iodine which contributes to a healthy mind.
- Just two slices of Bakers Delight Chia Omega-3 Wholemeal Block Loaf contains 100% of the adequate daily intake of Omega-3 ALA and 34% of the daily recommended dietary fibre intake for kids aged 4 to 8.
BLACK OR WHITE – EQUALLY GREAT
Bakers Delight use white chia seeds in their Chia Bread. But, there is no nutritional difference between black and white Chia.
WHOLE SEED – WHOLE NUTRITION
Unlike other seeds, Chia has a soft outer shell and does not need to be ground to absorb its nutrition. Although soft, the natural structure of the Chia seed, a perfect oval shape, protects the Omega-3 oils during baking.
HEALTH & CONVENIENCE
Bakers Delight Chia Bread is also available in crispy white and wholemeal rolls, perfect for lunches. Bakers Delight Chia & Fruit is also available in a small bun size, perfect for an on the go, healthy snack.
For more information on Bakers Delight’s healthy bread range, visit bakersdelight.com.au
Pre heat oven to 180°C/160°C for fan forced oven
In an electric mixer beat butter and sugar until light and fluffy.
Add maple syrup and egg, beat until well combined
Sift flour, bicarbonate of soda, ginger, and cinnamon into the butter mixture, then add chia seeds
Using a wooden spoon mix all ingredients until just combined and a dough is formed
Flour your work surface and knead gently until dough is smooth. Wrap in cling wrap and place in refrigerator for at least 1 hour or until firm.
Line a baking tray with baking paper and set aside
Flour your work surface again and roll out dough to about 5mm thick. Using a gingerbread man cutter, cut as many as you can and then repeat the step again until you have little or no dough left.
Place the gingerbread men 2cm apart on your baking tray
Bake in oven for 10-15 minutes. This is dependent on whether you want firm or soft gingerbread men.
Take out of oven once done and allow to cool on rack.
In the meantime melt your white chocolate buttons in the microwave for 30seconds or create a baine marie on the stove (in a small pot filling ½ way with boiling water, place the white chocolate buttons in a bowl and place on top of water, stirring until melted)
Once cooled a little place in a pipping bag and decorate your gingerbread men.
Grind chia seeds in a blender or food processor. Add the strawberries and maple syrup and puree until smooth. Spoon two teaspoons of the mixture into the bottom of each popsicle mould and place in the freezer. Add the cashews, coconut cream and vanilla extract to the remaining strawberry mixture. Puree until smooth. Divide amongst moulds, insert a popstick in each one and place in the freezer overnight until set.
To remove the popsicles from the moulds, run under hot water to loosen them a little.
Place all ingredients into a food processor or blender and blitz until the mixture is sticky and can be pressed together between your fingers. Roll into balls and place a straw into each one. Place into the freezer to set for a couple of hours.
Place banana’s, eggs, salt, baking powder, Oats+Chia into a blender and mix until smooth. Pour into a bowl and let the mixture sit for 10 minutes to thicken up. In the meantime add the berries, water, chia seeds and maple syrup to a small pot and cook on a low heat for 10 minutes, stirring continuously to stop it sticking. Let it cool slightly then blend until smooth. Set aside. Heat 1 tablespoon of coconut oil or butter in a fry pan on medium low heat until melted. Add in tablespoonfuls of the pikelet mixture and cook until golden then flip over and repeat. These are quite delicate so don’t rush the cooking process by turning up the heat. Once cooked spread them with butter and some of the jam and serve.
The pikelets and jam can be made ahead of time. Store any leftover jam in the fridge.
Preheat oven to 160 degrees and line a slice tray with baking paper. In a small bowl combine the chia seeds with the water and let it sit for 5 minutes until a gel like texture is formed. In a medium size pot melt the coconut oil and maple syrup or honey and stir until combined. Add the chia seed mixture, the rest of the ingredients and combine with a wooden spoon. Place the mixture into the lined slice tin and press it down firmly with the back of a glass. The firmer you press the mixture, the less chance you will have of it crumbling once cooked.. Place into the oven and bake for 50 minutes until golden. Remove from oven and let it sit until completely cool. Place in the freezer for 15 minutes then using a sharp knife cut into squares. Drizzle with melted dark chocolate if you wish. Store in an airtight container.
Carefully cut 3 holes (like the photo) into 4 pieces of the bread. You can use a water bottle lid or a small cookie cutter to make the holes. Spread on a little mayonnaise. Place a slice of tomato over the top hole and a couple of spinach leaves over the bottom one. Place cheese on top and gently press down then add turkey or ham, if desired.
Spread a little mayonnaise on the other 4 pieces of bread and place on top. Gently turn the sandwich over and serve. Tip: If dairy sensitive, you can use thin slices of carrot or yellow capsicum for the middle.
Preheat the oven to 180ºC. Heat milk in a small pan with ¼ cup brown sugar and 10 bruised cardamom pods. Scrape the seeds from ½ vanilla pod and add to the milk. Stir until the sugar dissolves and the milk heats to a gentle simmer. Continue to stir for 5 minutes then remove from the heat and set aside to cool.
Strain the milk through a fine sieve. Whisk the 3 large eggs yolks in a bowl and combine with cardamom milk. Add 2 tbsp chia seeds and stir through thoroughly. Pour the mixture into 4 glass ramekin dishes and place in a baking tray half filled with hot water. Cover the tray with foil and oven bake for 30-35 minutes or until the custard has set.
Slice 1-2 oranges. Sprinkle a little sugar onto each orange slice and place under the grill until the sugar has melted and starts to caramelise. Serve the orange slices over the custards.
Mix the ground Chia seeds with water and set aside. Peel the sweet potato and cut it into small pieces. Place it in a steamer to steam for 15–20 minutes. Once the sweet potato is tender, either mash it or place it in a processor until it is smooth and free of lumps. Using the kitchen mixer beat the eggs to form peaks and set aside in a separate bowl.
Melt the chocolate over a double burner. Add the flour, cocoa, walnuts and sugar to the mixing bowl with the Chia seed paste, Chia oil and melted chocolate. Fold through the egg whites. Spread the mixture across a 30 x 20 cm baking tray lined with baking paper and bake for 20 minutes. Cut into squares and store in an airtight container.
Place all ingredients in a blender and blend until smooth. Serve in a tall glass with a straw.
In a medium size bowl, mix all ingredients and add your choice of flavouring. Mix well to combine. Transfer pudding into shot glasses. Refrigerate the pudding for at least 2 hours.
Place all ingredients in a blender and blend on high for 1–2 minutes until well combined. Check to taste if more sweetener or liquid is required and blend again. Serve immediately and sprinkle with Chia seeds.
Smoothie can be refrigerated for up to 24 hours. Tip: Freeze the fruit at least the evening before or use fresh fruit but add ice cubes to make the smoothie thick and creamy.
Soak rice for 2 – 4 hours then rinse, drain and transfer into a pan with water, 1 cup coconut cream, ¼ cup sugar and salt. Mix well and bring to the boil over medium heat. Reduce the heat to medium low, cover and cook for about 10 minutes, stirring occasionally until the liquid is absorbed. Remove from heat when rice is cooked, and set aside while you make the sauce. Place the reserved coconut cream and sugar in a saucepan and bring to a boil.
Reduce the heat and simmer for a further 2 – 3 minutes while stirring then remove from heat. Place the rice in bowls and pour over sauce. Top with mango and banana slices and sprinkle with Chia seeds and pandan leaves (optional). Tips: Sticky rice is short-grain rice that’s sticky when cooked. You can also use sushi rice or basmati rice.
Place all ingredients in a blender and blend on high for 1 – 2 minutes until well combined. To sweeten, add honey. Checks if more liquid is required and blend again. Serve immediately and sprinkle with Chia seeds. You can also refrigerate as needed, for up to 24 hours. Tip: Ice cubes may also be added and blended in with other ingredients.
A positively simple addition to The Chia Co range
The Chia Co’s latest product launch, The Chia Co – Breakfast and Salad Boosters are packaged in their bright ‘chia orange’, inspired by the rich red soil of The Kimberley region, where the company grows pure, clean and sun ripened chia.
The booster range is a convenient way to add a nutrition boost to your food. High in fibre, high in omega 3 ALA and a source of protein, these plant based boosters are a clear 5 star healthy rating with the additional benefits of being vegan, free from artificial flavours and colors and no added salt.
John Foss, founder and farmer is excited to launch the booster range, which offers consumers chia blends with benefits. “These positively simple boosters inspire foodies to create healthy and convenient meals. We use clean, natural ingredients starting with Australian Grown chia combined with premium Australian seeds and nuts. Our boosters are a nutritious addition to any meal’’ says Foss.
Available from September 10th at independent grocers, health food stores and online at thechiaco.com
Place all the ingredients in a food processor and mix to combine. Check for seasoning and add more salt & pepper and lemon juice if desired. Serve in a bowl or spread on bread. Sprinkle with Chia seeds and crumbled feta.
This spread is best served immediately, but it will keep for up to 2 days refrigerated and is also great as a dip with veggies or on sandwich in place of mayo. Tip: You can use fresh green peas for this recipe. Cook for about 5 minutes in boiling water or steam until tender and cool before use.
Add all the nuts, seeds, goji berries to a blender and blend until finely chopped. Transfer mix to a large bowl and add all other ingredients. Mix the ingredients until well combined and moist.
Add more coconut oil if mix is too dry. Roll into balls about the size of a 20 cent coin. Place the desiccated coconut or sesame seeds on a large dinner plate and roll the balls until well coated.
Cook tapioca pearls according to package’s instructions. Make your tea to desired strength, and then add palm or brown sugar. Drain pearls when ready and mix with sweetened tea. When ready to serve, mix the bubble tea mixture with the coconut milk, stir to combine. Check for sweetness and add more if needed. Fill glass half way with crushed ice, if desired and divide mixture evenly between glasses. Sprinkle with Chia seeds and serve immediately.
Tip: Chill your coconut milk and tea ahead of time. You can use 4 cups of sweetened store bought bubble tea with tapioca pearls for this recipe, in place of the tapioca pearls, tea and sugar. Traditionally bubble tea is made with condensed milk – we use coconut milk for a lighter version.
Place Chia seeds in a large bowl along with the soy, honey and vanilla. Place in the fridge, cover and leave to soak for 3 – 4 hours. Once soaked, place the Chia mix into serving bowls. Top with berries, nuts, yoghurt and drizzle with honey. Enjoy!
Heat oven to 180°C. Soak the Chia seeds in the water for 5 minutes until a gel forms. Mix the sugar and oil together, whisking until combined well. Add the flour, baking powder and vanilla. Stir until mixed thoroughly.
Add the Chia seed ‘gel’ and chocolate chips or nibs and fold through. Arrange on a baking tray and cook for 10 – 15 minutes. Use a dessert spoon and place onto baking paper. Space them accordingly.
To make chewy cookies, bake for about 10 – 12 minutes or bake longer for crispy cookies.
Blend or mash berries and add coconut sugar. Stir through Chia seeds and allow setting for an hour or overnight. Store in sterilised jars and keep in the fridge for approximately 2 weeks. Excess jam can be stored in the freezer in zip lock bags.
Freeze bananas overnight. Remove the frozen bananas from the freezer and chop them up into pieces and put in blender. Add almond milk, cacao powder, vanilla extract and syrup of choice. Blend for a few minutes, or until well combined. Take a bowl and scoop/pour the smoothie out top with The Chia Co Breakfast Booster, blueberries and strawberries.
Spring is here, which means brighter mornings, warmer days and some fresh energy. This is the perfect time of year to change-up your daily routine with some new healthy habits. We might be in the final quarter of the year, but there’s still time to make a real difference to how your 2016 shapes up.
Wellness can be a pretty overwhelming topic – we get that. From the latest superfoods you should be eating and hippest workout trends, to the advice from experts which changes every day… staying on top of it all can seem impossible. But it doesn’t need to be so complicated. Sometimes, the smallest adjustments to your day-to-day habits can make a huge impact on your wellbeing.
Here’s some of our favourite positively simple ways to step up your wellness game:
Take it outside.
Whether it’s a morning walk to the train station, or taking your lunch outside, getting at least a few minutes of fresh air each day will boost your mood and relieve stress. Plus, those valuable rays of sunshine will give your body a dose of Vitamin D that it probably hasn’t had for few months!
Make it simple: Incorporate a 15-20min walk into your morning or evening commute – but don’t forget the SPF, even on cloudy days. Check out Eco Tan’s range of natural, organic sunscreens.
Take care.
The colder months can wreak havoc on our skin, hair and nails, so now is the time to think about giving back to your body with some vital nourishment. But we’re not talking about a day at the spa: there are plenty of easy, at-home care routines that you can try.
Make it simple: Try dry brushing for 10mins before your morning or evening shower to increase circulation, promote detoxification and slough-off that dry winter skin.
Eat more fibre.
Fibre is hugely important to a healthy diet – and most of us aren’t getting enough. Make an effort to get your daily serve of fibre (about 25g) to promote heart health and digestion, as well as keeping you full of energy and less likely to reach for that tasty (but naughty) 3 pm snack.
Make it simple: Try adding chia to your breakfast smoothie or sprinkle into your lunch salad – one Chia Booster provides 6g of fibre.
Drink more water.
It’s nothing new, but water is a health essential. Getting between 1.5-2 litres per day will make an enormous impact on your digestion, skin, hair, energy levels, metabolism… the list goes on.
Make it simple: Invest in a quality water flask and try adding fruit and herbs to make drinking water more fun! We love Fressko’s beautiful fruit-infuser water bottles, pictured here with watermelon and rosemary. This clever thermos will keep your fruit water cold in summer, and fruit teas hot in winter.
Get mindful.
There’s a good reason why some of the world’s most successful companies include mindfulness in their employee wellness programs: it has been scientifically proven to increase productivity, reduce stress, and provide a long list of emotional and mental health benefits.
Make it simple: Incorporate just 10mins of mindfulness practice a day, and you will notice the benefits almost instantly. There are plenty of excellent, free online guides available to help you on your way – the Headspace app is one of our favourites.
In a frying pan over medium-high heat, add coriander seeds. When seeds start to colour, add Salad Booster, continue to toast until golden brown. Once toasted, roughly grind seeds in a mortar and pestle.
Add cumin, salt, chilli flakes and baharat and mix well
Poach eggs and toast bread. Top each toast slice with avocado, poached eggs and dukkha spice.
* Use dukkah as a seasoning, or serve as an accompaniment with bread and olive oil.
In a food processor or blender place the basil, pine nuts, garlic, lemon juice and olive oil. Blend on high speed for until all combined and scraping down the sides so that all the pine nuts are well blended. Use a spiralizer to make zucchini noodles. If you don’t have a spiralizer, thinly slice the zucchini and cut into strips. Place in a strainer and sprinkle with salt, this will get rid of any excess water. Heat a frypan and cook chicken filets. Fill a large saucepan, bring to boil and cook asparagus for 2 mins. Drain well. You can choose to leave the noodles raw or lightly sauté them in a sauce pan with olive oil. Combine zucchini noodles and asparagus in a bowl, add in the spinach, pesto and The Chia Co Salad Booster. Optional: Add goats cheese or fetta.
Pre-heat oven to 180 degrees. Mix flour, rolled oats, coconut sugar, breakfast booster, sultanas together in a bowl. Melt butter and maple syrup on stove top. Once butter has melted add the bicarb and water. Keep on heat until bubbling. Mix the wet and dry ingredients together. On a lined baking tray, divide the mixture into 20 free form cookies. Bake in the oven for 12-15 minutes (or until golden) Enjoy warm or allow to cool and store in a air tight container.