Recipes: Chia Seeds!
Chia seeds are now easy to find in most grocery stores; however, they are not immediately appetizing. Here are few easy ‘gateway recipe’ examples where they can shine by enhancing texture and flavor.
Chia Seed Pudding
(adapted from THIS recipe from Love and Lemons)
This recipe makes a refreshing, not-too-sweet pudding reminiscent of overnight oats. Top it with your favorite fresh or dried fruit, nuts, or preserves.
Ingredients:
- ½ cup almond, oat, soy or cow’s milk
- 2 tablespoons chia seeds
- 1 teaspoon maple syrup or honey
- ⅛ teaspoon cinnamon
Optional toppings:
- Tart cherries
- Blueberries
- Chopped nuts or granola
- Coconut flakes
- More maple syrup/honey
Instructions:
In a lidded container, combine the milk, chia seeds, maple syrup/honey, and cinnamon. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 8 hours or overnight for the pudding to set.
Pile on your toppings of choice and serve cold.
Blueberry Banana Chia Seed Smoothie
(adapted from THIS New York Times recipe)
Adding chia seeds to your smoothie will enhance the texture and add very subtle depth to the flavor. Pre-soaked seeds and frozen berries allow you to leave the ice cubes out of this recipe, making it easier on your blender, too.
Ingredients:
- 1 tablespoon soaked chia seeds (~1 teaspoon dry unsoaked)
- 1 banana
- 1/2 cup frozen blueberries
- 1/3 cup greek yogurt or skyr
- 2/3 cup any kind of milk
- 1 teaspoon honey
Instructions:
To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous.
Scoop a tablespoon of soaked seeds with the gooey liquid into your blender . Add the remaining ingredients and blend for 1 full minute at high speed.
“Power Butter” Spread
(Adapted from THIS Bon Appetit recipe)
For a more savory way to use chia seeds, try this level-up for your nut butter. Toasting the seeds and adding a pinch of red pepper makes a big impact.
Ingredients:
- 3 tablespoons coconut (or another neutral) oil
- ½ cup raw pumpkin seeds (pepitas)
- ⅓ cup raw sesame seeds
- 3 tablespoons chia seeds
- 1½ cups unsweetened nut butter (almond recommended)
- 1 tablespoon maple syrup or honey
- 1 teaspoon salt
- 1 teaspoon Aleppo-style pepper or a small pinch of cayenne pepper
Instructions:
Toast the Seeds: Heat the coconut oil and pumpkin seeds in a large skillet over medium heat, stirring occasionally, until the oil melts and the pumpkin seeds begin to turn golden (about 3 minutes).
Add the sesame and chia seeds to the skillet. Cook and stir constantly until the sesame seeds are golden (about 2 minutes).
Transfer the toasted seed and oil mixture to a large bowl. Stir in the nut butter, honey/maple syrup, salt, and pepper until fully combined.