Eating chia seeds every day can provide a significant nutritional boost to your diet, with very little effort. To get your daily dose, simply nibble on the seeds, add them to trail mix or sprinkle them on a salad.
You can also easily add chia seeds to your favorite recipes. Unlike flax seeds, which have a hard shell that must be cracked and ground in order to facilitate nutrient absorption, you can eat chia seeds whole. Chia seeds have a neutral taste, making them compatible with a wide variety of recipes. And, the risk of the seeds going rancid is very low. Unlike many other edible seeds, such as flax, chia seeds don’t need refrigeration!
With the days turning crisp, here’s how to turn a favorite fall recipe into a nutritional chia powerhouse.
Pumpkin Cranberry Chia Breakfast Muffins
- 1 1/4 cups organic whole wheat pastry flour
- 1 cup organic oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon organic cinnamon
- 1/3 cup organic agave nectar
- 1/4 cup rice oil, safflower or canola oil
- 1 cup organic roasted and pureed pumpkin (canned will work, too)
- ¾ cup Basic Chia Gel plus ¼ cup cranberry juice (or 1 cup Cranberry Lemonade Mamma Chia)
- ½ cup dried cranberries
- Preheat oven to 400°F. Line 12 muffin tin with paper cups.
- In a medium bowl combine all dry ingredients.
- In a small bowl whisk together all wet ingredients.
- Add wet to dry and mix gently just until moistened.
- Fold in dried cranberries
- Divide evenly into a 12 cup muffin tin (approximately heaping ¼ cup scoop per muffin).
- Bake for about 18 minutes or until a wooden toothpick comes out clean.
- Let cool for at least 30 minutes.
Janie Hoffman is the CEO and founder of Mamma Chia, an organic beverage company based in San Diego, California.