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WebMD keeps it simple and clear, “no hippy nonsense”, as one of my yoga teachers likes to call it. Chia, which means strength, is an unprocessed, edible seed and a Mayan superfood. It can be easily processed by the body, and is said to bring with it the desired results of a natural energy boost. Chia seeds contain healthy doses of omega 3 fatty acids (like those found in salmon), carbs, protein, fiber, antioxidants and calcium.
If you ask me, chia seeds don’t really have a taste, but some might describe them as slightly nutty. Either way, they are an easy add in to smoothies or morning oat topper. They can even be used as an egg substitute or, drum roll please… can make the most delicious and satiating breakfast, snack or dessert all on their own.
And, without further ado, here are two of my favorite chia seeds recipes for you to try out!
Vegan Chia Seed Pudding Recipe
There are really too many variations of this delectable, nutritious and energizing treat to count, but here is a basic ‘how to’ for the most basic of chia seeds recipes: Vegan Chia Seed Pudding! Also, the beauty of this recipe is that while it does require some thought since you might need to buy these organic chia seeds ahead of time and refer back to this delicious easy almond milk recipe, the actual prep time is only about 5 minutes. Then, you can go on your merry way and return after a few hours of refrigeration to the chia seeds, which will have expanded and become a pudding like consistency.
Here is a simple vegan chia seeds pudding recipe, from one of my most favorite websites, KaleandChocolate.com, authored by my friend Elise Museles.
This recipe makes four servings. Choose your friends wisely.
- 1/2 cup of organic chia seeds
- 2 cups of plant-based milk (almond milk, hemp, coconut)
- 3 tablespoons of coconut nectar or maple syrup (this is the good stuff)
- 1/2 teaspoon of pure vanilla extract
- Pinch of Himalayan Sea Salt (this one has lasted me quite awhile)
Optional Add Ins
- Cocoa powder
- Lemon Zest
Mix all of the ingredients and any of the optional add-ins together in a bowl and stir well until entirely combined. Let the mixture sit for about 30 minutes, whisking every ten minutes or so, until it begins to thicken. Place the bowl in the refrigerator and allow it to sit for several hours or overnight. Check for desired thickness/flavor and adjust according to your preference! When ready to serve, pour into bowls or my personal favorite, mason jars, and add freshly washed berries, cacao nibs, dried fruits, coconut chips, or enjoy the chia seed pudding on its own!
Gluten-Free Chia Seed Banana Bread Recipe
I also tried out this recipe for Gluten Free Chia Seed Banana Bread, and it was absolutely incredible. As a matter of fact, I have made it twice this week… what?! (I had a bunch of bananas that were going to go bad otherwise…) Anyhow, the point is that I tried the first batch with almond flour (pure bliss) and the second batch with coconut flour (not so much). Coconut flour tends to make things a bit drier, so you should adjust the amount of liquid if you decide to use it. In this case, I recommend adding a bit more almond milk, coconut oil, or butter in addition to the liquid included in the recipe. My unsolicited advice is to make this recipe with almond flour, coconut oil in place of butter, and coconut sugar in place of sugar (that’s just what I had on hand, but it turned out to be perfectly sweet).
- 1 ½ cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg (room temperature)
- 2 tablespoons whipped butter, softened (I used coconut oil)
- ½ cup sugar (I used muscovado,)
- 1/3 cup chia seeds
- 2 large bananas (smashed)
- ½ cup almond milk
Preheat your oven to 400 degrees and use coconut oil to grease a loaf pan. Combine flour, baking powder and salt in a bowl. Using a mixer, combine the egg, whipped butter (or in my case, two tbsps of coconut oil), sugar and two bananas. Once well mixed, add in the flour mixture, alternating with the almond milk, until all is well incorporated. Next, fold in the chia seeds. Place the batter in the loaf pan and place in the oven for about 35-40 minutes, until a toothpick comes out of the center clean. Definitely keep a close watch in the oven around 35 minutes because mine started to get a little dark around the edges and maybe should have been taken out a little sooner. Ovens often vary slightly in temperature and you don’t want to mess around with a dried out banana bread, right?!?
What are the Benefits of Chia Seed?
Learn more about the miracle that is chia seed and why you should be incorporating this superfood into your diet.
What are your favorite chia seeds recipes?
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