Chia Seeds Aren’t Just For Puddings: Here are Three Recipes You Can Use All DayFebruary 25, 2020
For the past few years, Filipinos have become more and more concerned with adopting a healthy lifestyle. But there are always a few barriers when we try to adjust our daily eating habits: how sustainable can it be, and how much will it cost? You don’t need to go all vegan right away, and make drastic changes that you can’t support. The best way is to slowly introduce better ingredients into your diet, and make more conscious decisions. Plus, with e-commerce so easily accessible these days, you don’t need to look any further than your online shopping cart when finding nutritious things to add to your daily recipes.
We partnered with BeautyMNL, the Philippines’ #1 homegrown e-commerce website which is everyone’s go-to for everything beauty & wellness. Yep, you can easily access your skincare routine online, but shopping for groceries is just as painless. Their health section is jam-packed with everything from chia seeds, to almond flour, to adlai so you can start snacking—and cooking—healthier. If you’re clueless, we’ve made three easy recipes using chia seeds so you can go beyond smoothies and puddings, and get your fiber-rich, energy-boosting dose even after breakfast hours.
Important PSA, by the way: all products in this recipe, along with many more healthy finds, are available on BeautyMNL. Click here to get them all on one page: https://tinyurl.com/BMNLxPepper. As a special gift from BeautyMNL, all products featured in this video and many more items for your health & diet needs are on sale for a limited time only! Check out their Supplements & Diet Sale from Feb. 26 – 29 and cop these great finds.
Three Chia Seed Recipes
BeautyMNL: Chia Seed Pancakes
Yield: 2-4 servings
Time: 45 minutes
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp baking soda
- 2 tbsp. coconut sugar
- 2 tbsp. chia seeds
- ½ tsp. cinnamon (optional)
- 1 ¼ cup almond milk
- 1 tsp. vanilla extract
- 1 tbsp. oil
- Maple syrup, for serving
- Whisk together flour, baking powder, baking soda, sugar, chia seeds, and cinnamon (if using) in a large bowl.
- In a separate bowl, whisk together almond milk, vanilla, and oil.
- Add the wet mixture into the dry mixture, and fold together until just combined.
- Place a skillet over medium heat and spray with cooking spray or brush with oil.
- Add the pancake batter, about ¼ – ½ cup per pancake, to the skillet and cook until bubbles start to form on the surface and the pancakes are turning a light golden brown, about 2 minutes.
- Flip pancakes and cook on the other side for 2 more minutes or until done.
- Serve warm with maple syrup.
Recipe is a great chia seed pancake base, and can be customized with any toppings and additions. Any nut milk or plant-based milk can be used in place of almond milk. This base recipe is vegan, and can be made gluten free using gluten free flour.
For chocolate chip pancakes, stir in chocolate while folding the wet mixture into the dry ingredients, then top with whipped cream and cocoa nibs, if desired (to be shown in the video for breakfast).
Do the same with fruit pancakes, or serve fruits on top with whipped cream and nuts/toppings.
BeautyMNL: Ginger and Strawberry Chia Seed Jam
Yield: 2 cups (16oz)
Time: 30 minutes + 1 hour
- 4 cups strawberries, fresh or frozen
- 2 tbsp. honey
- 2 tbsp. ginger, grated
- ¼ cup chia seeds
- Add fruit and sugar to a saucepan over medium heat.
- Cook fruit until broken down and bubbling.
- Remove from heat and add to a blender.
- Add ginger and chia seeds then blend until smooth.
- Transfer jam to a bowl and set aside until thickened and cooled completely.
Recipe is customizable, and fruit can be changed as long as measurement stays at 4 cups (a combination of fruits can be used as well). Leave out mint if desired, or use any other flavorings like herbs, spices, extracts, etc. For a chunkier jam, remove pureed fruit from the blender and stir in chia seeds instead. This recipe is vegan.
Jam will last stored in the refrigerator for up to 2 weeks. Use in place of any kind of jam for all recipes, sweet or savory. For a savory application, try the jam in a sandwich with grilled meats and vegetables (to be shown in video for lunch).
BeautyMNL: Savory Seed Crumble
Yield: 2 cups (16oz)
Time: 3 hours
- ½ cup chia seeds
- 1 ½ cups water
- ¼ cup flax seeds
- ¼ cup pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup sliced almonds
- 2 tsp. red chili flakes
- 2 tsp. garlic powder
- 2 tsp. onion powder
- Add water into a large bowl.
- Whisk in chia seeds and let rest for 1 hour or until chia seeds have plumped up and the mixture turns a jelly-like consistency.
- Preheat oven to 300F.
- Prepare a baking tray and line with a silicone mat or parchment paper.
- Add the flax seeds, pumpkin seeds, sesame seeds, sliced almonds, chili powder, garlic powder, and onion powder to the chia seeds.
- Stir until well combined.
- Spread mixture evenly over the prepared baking tray.
- Place in the preheated oven and let bake until dry, about 2 hours, mixing every 20-30 minutes to keep mixture from baking into one large piece.
- When dry, remove from oven and break apart further, if needed.
- Let cool completely.
Recipe is customizable, and seeds and nuts (except chia seeds) can be changed as long as measurement stays at 1 cup total. Use any other spices or flavorings if desired and simply adjust to taste.
Crumble will keep in an airtight container for up to 5 days. Use as a crunchy garnish over salads, in sandwiches, or over any desired dish like risotto with mushrooms (to be shown in video for dinner).