Seeds are full of proteins, dietary fibres and antioxidants. These are packed with nutrients and should be taken every day. Here are some interesting ways to take it.
a. MANGO CHIA POPSICLES
To make this, you need 3 cups of chopped mangoes, 10 ounces of coconut water and one and a half tablespoons of chia seeds. Blend the mango and coconut water in a blender until smooth. Stir in chia seeds. Pour the mixture into popsicle moulds. Freeze until frozen (at least 6 hours). Enjoy!
b. GLUTEN-FREE GRANOLA
To prepare this, you need gluten-free rolled oats, cashews, pumpkin seeds, sunflower seeds, kosher salt, cinnamon, nutmeg, extra-virgin olive oil, maple syrup, vanilla extract, raisins and butterscotch chips.
Heat the oven to 325°. Combine the oats, pumpkin seeds, sunflower seeds, salt, cinnamon and nutmeg in a bowl. Pour in the olive oil, maple syrup and vanilla extract and stir everything until the nuts are evenly coated. Spread the granola on the baking sheet. Bake it for 15 minutes. Continue baking for another 15 to 20 minutes.
Take out the tray from the oven and let it cool for some time. Add raisins and butterscotch chips to complete the mixture. Store it in an air-tight container for up to 3 weeks and up to 6 weeks in a refrigerator.
c. ENDURANCE CRACKERS
These are light, healthy and crispy and provides long-lasting energy. You require half cup chia seeds, half cup sunflower seeds, half cup pumpkin seeds, half cup sesame seeds, one cup water, one large finely grated garlic clove and half teaspoon sea salt.
Preheat the oven to 300º F. In a large bowl, combine sunflower, pumpkin, chia and sesame seeds. Add water, garlic and stir well. All the mixture to sit and let the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture you should not see water at the bottom of the bowl. Spread the mixture onto the baking sheet and sprinkle the salt on top.
Bake for 35 minutes. Remove from the oven and flip it with a spatula. Bake on the other side for another 25 to 35 minutes, until it is lightly golden at the edges. Once done, remove from the oven and set it aside to cool. Break the mixture into crackers and store it in an air-tight container for up to 2 weeks.
d. LEMON POPPY SEED LOAF
Preheat the oven to 350º F. In a bowl combine 160 g flour, 12 g baking powder, 4 g baking soda and 2 g salt. Cream 170 g coconut oil and 85 g sugar together until fluffy. Slowly add the two eggs one at a time to the mix. To this, add lemon zest, 30 g poppy seeds, 25 g chia seeds and vanilla. Beat in half the flour and add 170 g yoghurt. Lastly, add the rest of the flour mix and combine well.
Bake it for 40-45 minutes or until the toothpick comes out clean. For the lemon syrup, heat 70 ml lemon juice and 60 g sugar together until it comes to a simmer. Spoon the syrup onto the loaf and keep it overnight.
e. THICK + CREAMY CHOCOLATE PISTACHIO CHIA SHAKE
In a small bowl mix, the almond milk and chia seeds. Let this sit for 10 to 15 minutes. Meanwhile, add pistachios and dates in a food processor. Blend until finely chopped and almost butter like. Make this mixture as smooth as possible. To the blender add the chia pudding, frozen banana chunks, cocoa powder, greek yoghurt and vanilla extract. Blend until the mixture becomes thick and creamy.
Go ahead and make these healthy seeds recipes. You can order your seeds from here.
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