Reasons to be chia-full – Choc chip chia muffins
Never fear, chia is here!
One thing you may not know about the Columbian superfood chia is that it belongs to the mint family and dates back to pre-Colombian Aztec times. Nutritionally, I use it as a natural thickening agent because it swells and becomes mucilaginous or slippery when liquid is added. This makes it a great tonic to repair the mucous membranes of the intestinal wall that may be depleted due to ulceration and inflammation. It’s more than a complete protein as it contains nine amino acids.
Choc chip chia muffins
¼ cup black chia seeds soaked in ½ cup almond for 10 minutes
1½ cup spelt flour
1½ teaspoons aluminum free baking powder
1 cup hazelnuts finely processed or 1½ cup hazelnut meal
1½ teaspoon vanilla powder
½ teaspoon cinnamon
½ cup coconut sugar
½ cup ground cacao nibs
1 ½ cup Medjool dates, pitted and finely processed
½ cup coconut oil, melted extra for greasing
1 cup almond milk
1-2 teaspoons coconut oil, melted for greasing
- Preheat oven to 170 C.
- Brush a 12 cup muffin tin with melted coconut oil
- Combine spelt flour, baking powder, vanilla powder, cinnamon, coconut sugar
- Then add cacao nibs in food processor and blitz for a few seconds
- Then add soaked chia seeds, dates, melted coconut oil and almond milk gradually until well combined
- Spoon mixture equallly into a greased muffin tray or spoon into 12 individual paper patty pans
- Bake for approximately 30-40 minutes – until a skewer comes out clean after insertion