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
Ingredients
Choc chip chia muffins
1/4 cup black chia seeds soaked in 1/2 cup almond for 10 minutes
1 1/2 cup spelt flour
1 1/2 teaspoons aluminum free baking powder
1 cup hazelnuts finely processed or 1 1/2 cup hazelnut meal
1 1/2 teaspoon vanilla powder
1/2 teaspoon cinnamon
1/2 cup coconut sugar
1/2 cup ground cacao nibs
1 1/2 cup Medjool dates, pitted and finely processed
1/2 cup coconut oil, melted extra for greasing
1 cup almond milk
1–2 teaspoons coconut oil, melted for greasing
Instructions
- 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 equally 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.
