This wonderful chia seed recipe comes from Serena, The Non Dairy Queen. Serena has written many wonderful recipes for us before and you can find them here, here, here and here and they’ve all been wonderful- so we were excited, to say the least, when she wanted to help us out with a chia recipe. You can find more about Sarena on her blog, The Non Dairy Queen. I see she’s also making some great jam with chia seeds- what a clever idea!

I happen to be a lover of chia seeds, but to be honest, my kids are a little freaked out by them. Fair enough, we all relate them to our pop culture friends the chia pet. However I see them a bit differently now after completing my nutrition certification. I started really researching where we can get more healthy Omega 3 essential fatty acids outside of eating more fish or taking supplements. I prefer getting my nutrients from whole foods when possible. After researching chia seeds, I really fell in love with the fact that they are a complete protein, full of fiber and the fact that they are loaded with Omega 3 fatty acids. So, in order to convince my kids to give them a try, I decided to use them so they weren’t as obvious. Baked falafel it is! Along with healthy chia seeds, these are full of vegetables and oatmeal too! While I’m happy to say that my kids do eat a wide variety of healthy foods, I have discovered that fun finger foods definitely win my family over when it comes to sneaking in more nutrient rich foods!

Cauliflower Chia Baked Falafel
makes 24

• 1 regular size head of Cauliflower, steamed
• 1 cup chopped Onion
• 2-1/2 cups Chickpeas
• 1/4 cup Chia Seeds
• 3/4 cup Quick Oats
• 2 tsp Baking Powder
• 1/2 tsp Turmeric
• 1 tsp Kosher Salt
• 1/4 tsp fresh ground Black Pepper

Pulse the cauliflower and onion in a food processor until it’s finely chopped. Remove the cauliflower mixture from the food processor and place in a bowl. Next process the chickpeas until mostly pureed.

Leave it a little chunky. In a large bowl, mix the chia through pepper until well blended. Next add the cauliflower mixture and chickpeas to the oat mixture and stir until completely combined.

Scoop 1/4 cup balls out onto parchment lined baking sheets. Bake for 50 minutes to 1 hour at 425°F. Allow to rest for 20 minutes.

Another wonderful recipe celebrating chia seed. This recipe comes from Colette Martin, an allergen-free baker, food allergy mom, and author of Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts. She shares allergen-free food solutions for busy families at her website, Learning to Eat Allergy-Free.

This recipe uses chia seeds in two ways: Ground chia seeds mixed with warm water are used as a substitute for eggs, and chia seeds are used as a garnish. The bagels are baked (using a doughnut pan, or freeform) instead of boiled. The result is an easy, healthy, gluten-free alternative to traditional bagels.

 Baked Chia Bagels

Makes 12 bagels

• 4 cups Bob’s Red Mill Gluten-Free All Purpose Flour
• 1 tsp Xanthan Gum
• 3 tsp Baking Powder
• 4 tsp Instant Yeast
• 2 Tbsp Sugar
• 1 cup Chia Seed Gel (2 Tbsp ground chia seeds* mixed with 12 Tbsp warm water) (equal to 4 eggs)
• 1 cup warm Water
• 3 Tbsp Grapeseed Oil
• 2  Tbsp Chia Seeds (whole) mixed with 1 Tbsp Rock Salt (optional)

Combine the dry ingredients (flour, xanthan gum, baking powder, yeast, and sugar), and set it aside. Mix together the chia seed gel, water, and grapeseed oil. Add the dry ingredients. Beat on medium-high for 3 minutes. Use slightly damp hands to form the bagels. Sprinkle 1 tsp of chia seeds mixed with salt (if desired) on top of each bagel. Proof for 30 minutes. Bake at 375°F degrees for 12 minutes.

*To grind chia seeds, use a coffee grinder or spice grinder.

We’re celebrating the tiny wonder-seed Chia all month long. This wonderful recipe comes from Brandi of Bran Appetit. Brandi Evans is the writer, taste tester, and dish washer at BranAppetit! Of her blog, Brandi says, “This blog is my cooking outlet, a place where I can share what’s going on in our kitchen and our lives. A self-taught cook, I try my best to make delicious homemade food, with a healthier spin. Equally fueled by local food, fresh baked bread, and homemade desserts, we eat often and we eat well.” We hope you enjoy this recipe as much as we do!

Cherry Almond Chia Granola
Makes: About 4.5 cups granola

Ingredients:

• 1 cup Old Fashioned Rolled Oats
• 1 cup Buckwheat Groats
• ½ cup Quinoa, uncooked
• 1/3 cup Chia Seeds
• 1 cup sliced Almonds
• 1 tsp Cinnamon
• 1 tsp Salt
• 1 tsp Vanilla Extract
• ¼ cup Maple Syrup
• ¼ cup neutral Oil (safflower, coconut, or canola work well)
• 1 cup dried Tart Cherries

Directions:

1. Preheat oven to 225°F degrees.
2. Place the oats, buckwheat groats, quinoa, chia seeds, almonds, cinnamon, and salt in a large bowl and toss together.
3. Pour the vanilla, maple syrup, and oil over the granola mixture and stir to combine, making sure that the oil and maple syrup has coated everything.
4. Spread the granola onto a parchment-paper lined baking sheet and bake at 225 for 60-90 minutes until the granola is toasted and crunchy.
5. Remove from the oven and cool for 10 minutes.
6. Break apart and toss together with the dried cherries before serving.

We’re celebrating the tiny wonder-seed Chia all month long. This wonderful recipe comes from Jennifer from Savor the Thyme. Of her blog, Jennifer says, “Savor the Thyme focuses on family-friendly healthy food and lifestyle. I believe in feeding your family in a healthy way and to me that means eating ‘real’ foods but also having fun and a good sense of humor while you do it!” We love that! This recipe is beautiful and pretty drool-inducing if you ask us. Enjoy!

Banana Blueberry Chia Seed Bundt Cake with Coffee Glaze

Ingredients for the cake:

• 2 cups Unbleached All Purpose Flour
• 1 cup White Whole Wheat Flour
• 1/2 tsp Baking Soda
• 1-1/2 tsp Baking Powder
• ½ cup Old Fashioned Rolled Oats
• 1/4 tsp Salt
• 1-1/2 cup Brown Sugar
• 1/4 cup Canola Oil
• 1/2 cup Applesauce, no sugar added
• 3 Eggs
• 6 oz. plain fat free Greek Yogurt
• 1/2 tsp pure Vanilla Extract
• 2 cups Blueberries
• 1 ripe Banana, mashed
• ¼ cup Chia Seeds, whole

Ingredients for the glaze:

• 1 cup packed Confectioners’ Sugar
• 2-3 Tbsp Coffee

Directions:

1. Preheat oven to 375 degrees.

2. Combine the first six ingredients together in large bowl and set aside.

3. In a separate bowl, whisk together the sugar, oil, applesauce, eggs, yogurt and vanilla until combined.

4. Fold the bananas and blueberries into the wet ingredients.

5. Add dry ingredients to wet and fold to combine.

6. Fold in the chia seeds.

7. Spray a bundt pan with baking spray and then fill with the batter. Bake for about 45 – 55 minutes (test doneness by inserting a toothpick and making sure it comes out ‘clean’) and allow to cool for 10 minutes and then invert onto a cooling rack and allow to completely cool.

8. Prepare the glaze by mixing the sugar and coffee with a fork and then drizzle over the cake and serve.

Do you remember that jingle?  The catchy tune that sold millions of Chia Pets over the years?  Well, those same seeds that grow the “fur” on chia pets is the same seed that’s one of the best superfoods!  I’d never made that connection until this weekend when my mother, who was taste-testing the muffins I’m about to tell you about, asked if she was eating a Chia Pet.  After laughing about it for a while, I got on the trusty old Internet and found that that they were, indeed, one and the same.  Who knew???

But chia seeds are more than a fun As Seen on TV buy.  They’re a nutritional powerhouse.  Full of protein and fiber, they pack a huge punch in a tiny little package.  I sprinkle them in smoothies, in pancakes and waffles, and in these amazing muffins.

These muffins are great for a Sunday brunch party.  Or dessert.  Or mid-day snack.  Or whenever.  Because they’re completely awesome.  And that’s saying a lot for a chocoholic like myself.

Orange Chia Seed Muffins with Streusel and Orange Glaze

Makes 24 muffins

Ingredients:

For the muffins:

• 4 cups whole wheat pastry flour (all-purpose works fine, too)
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp Kosher salt
• 2 Tbsp chia seeds
• 1 cup unsalted butter, softened
• 2 cup sugar
• 2 Tbsp orange zest (about 4 oranges)
• 4 eggs
• 2 tsp vanilla extract
• 2 cups milk

For the streusel:

• 3-1/2 cups all-purpose flour
• 1-1/2 cups brown sugar
• 2 tsp Kosher salt
• 3/4 cup unsalted butter, chilled

1. Preheat oven to 350 degrees.
2. Butter a 12-cup muffin tin well, being sure to butter the top of the tin as well so the muffin tops don’t stick to the pan.
3. In a medium bowl, make the streusel by mixing the flour, brown sugar, and salt.  Cut in the 3/4 cup of chilled butter using a pastry cutter.  Refrigerate while you prepare the rest of the ingredients.
4. To make the muffins, whisk together the flour, baking soda, baking powder and salt in a large bowl.  In another bowl, beat the butter and sugar until light and creamy.  Add the orange zest and, with the mixer on low, blend in one egg at a time.  Add the vanilla.  Blend in one-third of the milk, alternating with the flour mixture, until it’s all incorporated.  Do not overbeat.
5. Divide the batter among the muffin cups and then sprinkle with the streusel.  Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool completely.
6. To make the glaze, whisk the powdered sugar with the orange juice, and let sit for a few minutes to thicken.  Using a spoon, drizzle over the muffins.
7. Serve and enjoy.

Prep ahead tips:  Make the streusel ahead of time and store in the refrigerator.

Happy February! We’re kicking off a full month of chia seed madness featuring some great recipes from bloggers of every sort. We know a lot of people are interested in this funny little seed and looking for some fun and delicious ways to include it in their diet. Without further ado, here is a wonderful recipe from Brittany of Itty Bits of Balance.

Brittany considers her blog to be a resource for all types of readers to come together and take a look on the inner workings of a healthy lifestyle. “Being formerly overweight myself, I have gone through quite the weight loss journey and have tried out my fair share of fad diets with non-wholesome ingredients. Ideally, I want to build a sense of community, where readers can escape the flawed views of “healthy” that are floating around through the media, and realize that we need to eat to live! (I was also recently diagnosed with an intolerance to wheat, so Bob’s Red Mill has truly been a saving grace for me!)”

Chocolate Protein Chia Pudding

Serves: 1

Prep Time: 30 minutes or overnight

Ingredients:

• 1/4 cup chia seeds (I used Bob’s Red Mill)
• 1 cup almond milk
• 1 tbsp protein powder of choice (I used hemp)
• 1 tbsp dark chocolate cocoa powder
• 1/2 tbsp Stevia (or other sweetener)

Directions:

1. Combine all ingredients in a bowl and stir together. Let sit for about 10 minutes, then mix again with a fork. Continue to let mixture sit until pudding forms and stir well before serving.

**For overnight option– just stir once after 10 minutes and let pudding form in refrigerator overnight.

Okay, so it’s not the most original name for a recipe.  I get that.  But it’s so delicious and easy that it just needs to be shared with the world.

I try to eat a pretty healthy diet.  Yes, I have the occasional treat but the meals I make, by and large, are pretty healthy.  I don’t fry anything, use way less butter and oil then I used to, and try to bake all my protein sources.  This fish was an experiment in using some  new-to-me ingredients, and making it delicious with an interesting texture.  I think I achieved my goal pretty well.

This fish is crispy, tender, and really, really good for you.  The addition of chia seeds gives it a bit of color depth and a ton of fiber.  The panko breadcrumbs keep the breading crunchy.

Crispy Fish

Ingredients:

• 1 cup Panko Breadcrumbs
• 2 Tbsp Chia Seeds
• 1 tsp dried Parsley
• 1/2 tsp dried Dill
• 4 Tilapia fillets (or any firm white fish)
• 1/2 cup Egg Substitute
• Salt and Pepper
• Cooking Spray

Directions:

1. Preheat oven to 350 degrees.  Spray an oven-safe cooling rack with cooking spray and put rack in a foil-lined cookie sheet (for easy cleanup).
2. In a shallow dish, combine panko, chia seeds, parsley, dill, salt and pepper.  Pour egg substitute in another shallow dish.
3. Dry tilapia fillets with paper towels and then season with salt and pepper.
4. Dredge tilapia in egg substitute, then the panko mixture, and place each fillet on top of the cooling rack.  Sprinkle a bit more of the panko mixture on top of each fillet.
5. Spray fillets with a light coat of cooking spray to help with browning.
6. Bake at 350 degrees for 10 minutes and then bump the oven temperature up to 425 degrees and bake for another 5 minutes to brown the coating.
7. Serve and enjoy!

Serves 4.

Amy blogs at A Little Nosh, where she blogs about (usually healthy) recipes, products, and time-saving tips.  As a busy working mom, she’s always looking for ways to make dinnertime quicker and easier, without resorting to boxed meals and canned goods.  You can also find Amy on Facebook and Twitter.

A few weeks ago at work, I was feeling hungry for a treat. Someone had brought cookies to share (it’s a rare occurrence that someone isn’t bringing in some kind of baked good around here), but being a vegan, I wasn’t able to have one. I work mostly in customer service, but I get to work in the kitchen sometimes—which I absolutely love, because I find great joy in playing around with recipes. It was the end of the week, and the phones were relatively quiet, so I decided to take advantage and head into the kitchen to satisfy my craving.

I knew that I wanted to make some sort of quick bread and that I wanted to play around with Chia Seeds, since they’re a newer item on our product list and we don’t have many recipes calling for these nutritious little seeds. I didn’t have much time, so I quickly scribbled down a recipe based on other quick breads I’ve made, whipped up the dough and baked it in the oven. The results were surprisingly divine. Our customer service department devoured it in just a few hours.

I hope you enjoy it as much as we did!

Lemon Chia Bread

2 Tb Chia Seeds
¼ cup Lemon Juice
½ cup Rice Milk
½ cup Margarine
½ cup Sugar
1 ½ cups Unbleached White Flour
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt 

Glaze:
2 Tb Sugar
1 Tb Lemon Juice

Combine the chia seeds, lemon juice and rice milk.  Let stand for 15 minutes. 

Cream together the margarine and sugar until smooth.  Slowly add the chia seed mixture and blend well.  Add the dry ingredients and blend until just combined.  Scoop into a greased 8 inch loaf pan and bake at 350°F for 45-50 minutes.  When taken out of the oven, combine the sugar and lemon juice for the glaze and pour evenly over the top.  Slice and serve when cooled slightly.  Makes 10 servings.

Chia seed is about the size of a poppy seed and packs a nutritional punch.

Ch,ch,ch Chia! Yes, Chia pets! Now in 2010 we are not only sprouting this tiny seed, but eating it too! Just like many whole grains and wonder foods, our ancestors knew best and ate it hundreds of years ago. These seeds nutritional value and medicinal benefits are extensive.

Chia seeds date back to ancient Aztecs. Used for a warriors nourishment and complex form of energy, Chia seeds were snacked on and placed in dishes just as we are learning to utilize them today. They have a large amount of soluble fiber and a healthy dose of omega-3 fatty acids. Remarkably, Chia seeds have six times the amount of calcium as milk. Although you might not be an Aztec warrior, you should still try one of these Chia seed tips!

* Try our GF Pizza Crusts: Made every Thursday and available in the store freezer.

* Try chia seeds as an egg replacement gel: combine 1/3 cup of seeds with 2 cups water. 1 egg= 1/4 cup gel

* Experiment with thickening puddings or custards!

* Add some seeds to your morning smoothie.

* Sprinkle them atop a summer salad.

Oh the possibilities! Remember that Chia seeds are healthy, so add them to anything and tell us about it!

Chia is a good source of protein and dietary fiber.

Over the years, we have received many requests for chia seed and we are happy to announce that we are now producing black chia seed. Chia has been recognized by health professionals worldwide for being an excellent source of Omega-3 essential fatty acids. Chia contains the same amount of Omega-3 as Flaxseed Meal, but does not need to be ground before consuming to reap the benefits.

The seeds of the Chia plant are small, about the size of poppy seeds, and range in color from silvery white to black. Our chia seed is mostly black, but contains some white seeds throughout. They make a great addition to salads, breads, hot cereal, and yogurt. A traditional staple of the Inca and Mayan peoples, chia was consumed by mixing the seeds with agua fresca or juice and taken as a ritual in the morning to power them through the day.

The soluble fiber in  chia seed produces a gel-like substance when combined with water. This gel takes longer to digest in the stomach, which keeps you feeling full longer. We’ve done some experimenting with chia seed here and have found the gel works well as an egg replacer in baked goods. Chia seed is naturally gluten free, but is not being packaged in our gluten free facility.

Giveaway:

To celebrate chia, I’m giving away 30 packages of chia seed to my lucky readers.

There are 30 chances to win and three ways to enter,  so here’s how to increase your odds:

Blog: In the comment section below, tell me what you’d like to know about chia and we’ll not only enter you in the contest, but try our best to get an answer for you.  I’ll select 10 winners randomly from all those who post on our blog by Monday, 02/08 at 5 pm Pacific Time. Winners will be announced on Tuesday!

Facebook: Post a comment/question  on our Facebook page (to make sure you don’t get missed, please use “Chia Contest” somewhere in your comment), 10 winners will be randomly selected from all Facebook entrants. I’ll select 10 winners randomly from all those who post on our facebook page by Monday, 02/08 at 5 pm Pacific Time. Winners will be announced on Tuesday!

Twitter: Tweet a comment/question to us: @bobs_red_mill (use #chia to tag it), 10 winners will be randomly selected from all Twitter entrants. I’ll select 10 winners randomly from all those who send us a tweet by Monday, 02/08 at 5 pm Pacific Time. Winners will be announced on Tuesday!