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