Chia semena - recepti

Customer question:

What are some examples of recipes with chia seeds? Anonymous customer's question

Pharmacist's answer:

1. Vegan protein pancakes

Dough ingredients:

• Two spoons of ground flax seeds
• 20 g ground almonds

• 300 ml soy milk
• 200 g of quinoa flour
• One medium banana, mashed
• Two tablespoons of maple syrup
• coconut oil

For blueberry chia jam (200 ml):

• 200 g of mashed blueberries
• Two tablespoons of chia seeds
• 1-2 tablespoons of maple syrup, to taste
• Two teaspoons of lemon juice

For the additional dressing:

• 100 g of coconut or Greek yogurt
• One tablespoon of pistachios or pumpkin seeds
• mixed berries

Preparation instructions:

Mix the ground flax seeds with six tablespoons of water in a small bowl and let them soak while you make the jam. Mash the blueberries with a fork in the pan and place over low to medium heat until a bubbly syrup forms. Remove from heat and stir in the chia seeds, maple syrup, and lemon juice. Allow to cool slightly, then transfer to a small serving glass.

Place ground almonds, milk, flour, banana, maple syrup, and a pinch of salt in a blender. Blend the flaxseed mixture to make sure it's thick and fluffy, like an egg, then add it to the blender mixture and blend until smooth and thick.

Heat one teaspoon of coconut oil in a large pan over medium heat and add a tablespoon of batter. Cook for a few minutes on one side until the edges are browned, and the top is bubbling. When the batter becomes sandy in color, flip it with a spatula and cook for a few more minutes until dark golden brown. Set aside while you repeat the process with the remaining dough, adding another teaspoon of coconut oil to each batch.

Cover the pancakes alternately with layers of chia jam and dressing. Top the pancakes with the remaining yogurt and another spoonful of jam, then sprinkle with the nuts, seeds, and berries to serve. Leftover jam can be stored in the refrigerator for up to 1 week.

Protein bars with dried apricots and seeds

Ingredients:

• 140 g of dried apricots
• 40 g of oatmeal
• 40 g of dried coconut
• 25 g of sunflower seeds
• One tablespoon of sesame seeds
• 15 g of dried cranberries
• Three tablespoons of any protein powder
• One tablespoon of chia seeds

Preparation instructions:

Purée the apricots in a blender with 150 ml of boiling water and oatmeal, then place the mixture in a bowl. Toast the coconut, sunflower, and sesame seeds in a non-stick pan over low heat, then stir into the apricot mixture along with the cranberries, protein powder, and chia seeds to form a thick mixture. Pour the mixture over the entire baking paper length (approximately 1 cm thick). Place in the refrigerator until the mixture hardens and cuts into thin slices for serving.

Salad with lemon chia seed dressing

Ingredients for the salad:

• 4 cups of fresh spinach
• One large sweet potato, peeled, sliced, and baked
• 1 cup cooked quinoa
• One can of chickpeas, rinsed and drained
• 1/2 cup almonds
• One large apple, diced
• 1 cup chopped red cabbage
• One large sliced avocado

For the dressing:

• 1/4 cup olive oil
• Two tablespoons of fresh lemon juice
• Two tablespoons of balsamic vinegar
• Two teaspoons of honey or agave syrup
• Two teaspoons of chia seeds
• a pinch of salt and freshly ground black pepper

Preparation instructions:

Mix spinach, sweet potato, quinoa, chickpeas, almonds, apples, red cabbage, and avocado in a large bowl. For the dressing, combine olive oil, lemon juice, balsamic vinegar, honey or agave, and chia seeds in a small bowl or glass. Season with salt and black pepper to taste. Drizzle the dressing over the salad and toss well to coat, then serve.

Interesting reading: Chia seeds - how much per day?