The best way to make berry chia jelly is to make a portion of chia gel and mix into your favorite jelly using a 50/50 mixture. Example 1/4 cup of chia gel to 1/4 cup of your jelly. This will make 1/2 of jelly for you breakfast toast, with 50% less calories! Easy and good for you. | 2 Cups semisweet chocolate chips melted
2 Cups butterscotch chips melted
1/4 cup chia seeds
one large can chow mein noodles
1 cup copped nuts
Combine all ingredients in a bowl. Mix well. Drop by teaspoonsful onto waxed paper. Let stand until set. About 30 servings. |
6 tablespoons amaranth,
4 tablespoons chia seed,
1/4 cup dark corn syrup,
1/2 teaspoon vanilla extract,
1/4 cup honey,
1/2 stick butter,
Cook amaranth one tablespoon at a time in hot oil until all popped. Use a lid on the pan as this step can get wicked with the little hot seeds popping around the stove. Toast chia seeds in the same pan. Lightly grease a 9 x 13 inch pan. Combine the honey, syrup, butter and vanilla in a heavy skillet, heat to boiling, reduce heat to medium and cook, stirring constantly, until mixture turns dark amber and thickens - about 10 minutes. Remove from the heat and stir in the amaranth and chia. Mix well with a wooden spoon. Spoon mixture into prepared pan, spread evenly, cut into bars and cool. | 1/2 cup butter,
3/4 cup sugar,
2 eggs,
3/4 cup sour cream
1 1/2 teaspoon vanilla,
2 cups unbleached all-purpose flour,
1/3 chia seeds,
1/2 teaspoon salt,
1/4 teaspoon baking soda
cinnomon sugar - mix 1/4 cup sugar with 1/4 teaspoon cinnamon Preheat oven to 375 degrees. In a large bow, cream butter and sugar, Blend in eggs, sour cream and vanilla. In a separate bowl, combine flour, chia seed, salt and baking soda, then add the dry mixture to the creamed mixture. Fill greased muffin tins two-thirds full. Sprinkle with the cinnamon sugar. Bake for 20 minutes until golden brown. Makes 12 muffins. |
4 teaspoons margarine,
2 medium green onion chopped,
2 cups chicken broth,
4 teaspoon chopped fresh basil or 2 teaspoon dried basil,
1/4 cup grated Parmesan cheese,
2 Tablespoons chia seed,
3 cloves garlic, finely chopped,
1 1/3 cups uncooked couscous,
1/2 Teaspoon salt
Melt margaine in a 3 quart nonstick saucepan over medium high heat. Cook the garlic and onions in the margarine until the onions are crisp-tender about 4 minutes. Add the chia seeds and lightly toast for about 30 seconds. Stir in the couscous, salt, and if using dried basil add at this time. Add the broth to the saucepan. Bring the mixture to a boil, then remove from the heat. Cover and let stand about 5 minutes. When ready to serve, take a fork and fluff the couscous. Stir in the fresh basil (if fresh is used) and the Parmesan cheese. | Crunchy seed topping for toast - Submit by a customer Robin In small bowl mix equal volumes of chia, sesame and poppy seeds; I like to add fresh ground flaxseed (I have a small electric seed grinder). slice your favorite bread and toast lightly; butter it generously (i use margerine). Spinkle with seed mixture and cinnamon/sugar. Return briefly to the oven; remove and eat. |