Bake with Chia
Bake with Chia
Chia and Roast Vegetable and Hummus Flan (gluten free)
Preparation Time
15 min prep, 10 mins in fridge
Cooking Time
1 hr total
Serves
4 - 6What Does Emma Say?
Vegetables can help to reduce the risk of cancer of digestive track.
Ingredients
Chia Pastry
- 2 cups besan (chickpea) flour
- 3 tbs chia seeds
- Pinch of salt
- 1/3-cup chia oil
- 80 ml cold water
Filling
- 1 tbs olive oil
- 3 cloves garlic, peeled and roughly chopped
- 2 cups pumpkin, peeled and cut into small chunks
- 1 cup cauliflower, trimmed and cut into florets
- 1 red capsicum, deseeded and cut into chunks
- 3 large zucchini, cut into chunks
- 250g flat mushrooms cut in quarters
- 400g can chickpeas, drained and rinsed
- 2 tbs miso paste
- ½ cup water
- ¼ cup tahina
- 1 tbs lemon juice
- Black pepper
Method
- Preheat the oven to 180C.
- Place the flour, sea salt, chia seeds and chia oil in a food processor and process until the mixture resembles yellow breadcrumbs. Slowly add the cold water, a little bit at a time until it clumps together into a firm ball of dough. Remove the dough from the food processor and roll it out into a flat sheet.*
- Line a flan dish with the pastry and prick the pastry with a fork and leave it aside in the fridge for 30 minutes. Toss the veggies in olive oil and divide the mixture into two baking pans to bake for 30 minutes. While the veggies are cooking place the chickpeas in the food processor. Add the water to the miso paste a little bit at a time stirring until it is free of lumps and then pour the miso into the processor with the tahini, lemon juice and black pepper and process until smooth.
- After the veggies have been cooking for 30 minutes remove them from the oven. Line the pastry with baking paper and dried beans and place in the oven for 15 minutes. Remove the paper and cook for a further 10 minutes. Reduce the oven heat to 160C.
- Fill the pastry case with the chickpea cream and top with the roast veggies and place it back in the oven for a further 15 to 20 minutes.
You'll Need
Chia Seed - Black 150g
Pear and Chia muffins
Preparation Time
10 mins
Cooking Time
25 mins
Serves
6What Does Emma Say?
This is a really easy way to get nutrients into a delicious snack perfect for both adults and kids. Most of us to not get our daily requirement of Omega 3 and could also do with more fibre. Get all these nutrients whilst treating yourself. Win - win all the way.
Ingredients
- 2 small ripe pears, pureed with the skin on
- 1-cup white spelt flour
- 1 cup wholemeal spelt flour
- 1 tsp baking powder
- ½ tsp ground ginger
- 2 tbs chia bran
- 2 tbs ground chia seeds
- ¼ cup brown sugar
- ¼ cup desiccated coconut
- 2 eggs
- 1/3 cup sunflower or Chia oil
- 2/3 cup low fat natural yoghurt
Method
- Pre heat the oven to 180C
- To puree the pears, core and slice 2 very ripe pears and place them in a blender at high speed until smooth.
- Combine the dry ingredients together in a bowl and in a separate bowel beat the eggs together with the oil, yoghurt and the pear puree. Quickly combine the wet ingredients through the dry but don’t overwork the mixture otherwise the muffins will be rubbery. Line a standard 6-muffin tray with baking paper and fill with the muffin mixture
- Bake in the oven for 25 minutes.
You'll Need
Chia Bran - 200g
Chocolate Chia Brownies (gluten free)
Preparation Time
10 mins
Cooking Time
20 mins steaming, 20 mins baking
Serves
Makes 24What Does Emma Say?
This is an occasional dessert, so don't go back for seconds
Ingredients
- 2 tbs ground chia seeds
- 120g water
- 300g sweet potato, steamed and mashed
- 3 egg whites
- ¾ cup coconut flour
- ¼ cup cocoa powder
- ¼ cup chopped walnuts
- ½ cup brown sugar
- ¼ cup chia oil
- 100g dark chocolate
Method
- 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 kichen 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, and lastly 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.
You'll Need
Chia Ground Seed - 350g
Coconut and Almond Flour Muffins with Macadamia Nuts (Gluten-free) by Celebrity Chef Kate McAloon
Preparation Time
10 minutes
Cooking Time
30 minutes
Serves
A groupWhat Does Emma Say?
According to Chef Kate, these muffins are really moist and delicious. You can add any berries you like or other nuts and fruit, but we especially love them with the raspberries. The chia seeds and bran give them extra nutrition a great crunchiness. They are great served them with macadamia nut butter and chia oil gives the spread a great light taste and essential oils for your body.
Ingredients
Please use certified organic ingredients whenever possible.
- ¾ Cup coconut flour (sifted works best)
- ¾ Cup Gluten-free flour
- ½ Cup almond meal flour (finely ground almonds)
- ½ Cup shredded coconut
- ¼ Cup coconut palm sugar
- 1 Teaspoon baking powder
- 1 Teaspoon sea salt (or less to taste)
In a medium large bowl mix all the dry ingredients together and set aside.
- 6 Eggs
- ¾ Cup coconut cream
- 4 Tablespoons black and or white chia seeds (you’ll need some for sprinkling on before baking too)
- 2 Tablespoon chia bran
- ¾ Cup coconut palm syrup
- ½ Cup honey
- ¼ Cup coconut oil
- 2 Teaspoons vanilla extract
- ½ Cup macadamia nuts
Method
1. Preheat your oven to 350 degrees.
2. Prepare the muffin tins by either spraying with non-stick spray or rubbing them with coconut oil. I like to use mini muffin tins, but you can use the regular size ones too. These muffins don’t rise very much so fill the tins to the top. You can also line the muffin tins with little paper “cupcake” holders.
3. In a medium large bowl beat the eggs for 1 minute. Then add the rest of the wet ingredients and mix very well to combine.
4. Add the chia seeds and bran and mix well and set aside for 3 to 5 minutes to let the chia seeds expand. Then add the dry ingredients slowly and mix well to combine. If there are any lumps of coconut flour try to break them up with the back of a spoon.
5. Add the macadamia nuts and mix. Then spoon into prepared muffin tins.
6. Bake for about 15 minutes or until they start to brown. Then loosely cover them with baking paper to prevent them from browning too much and burning.
7. Continue baking for about 10 to 15 more minutes or until they are firm to the touch in the middle. You may need to reduce the oven temperature a little depending on your oven.
8. Remove from oven and cool a little before serving.
Image by Holly Rosenhek
You'll Need
Chia Seed - Black 500g
