Chia Recipe's
               
                 Chia Streusel Banana Nut Bread
Ingredients
1 cup White whole wheat flour
1 cup All purpose flour
1/2 tsp Baking soda
1 1/2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Ground cinnamon
1/8 tsp Nutmeg
1 Egg
1 3/4 cups Mashed ripe bananas
1 cup Sugar
1/3 cup Packed brown sugar
3/4 cup Chia gel
(1/4 cup Chia gel as made with 2 tbsp of ground Chia and ½ cup cold water, let
sit)
3 tbsp dry, whole or ground Chia
1/4 cup Chopped walnuts

Directions

For the Streusel topping, combine in a small bowl 3 tbsp white whole wheat
flour, 1/3 cup packed brown sugar and 3 tbsp dry whole or ground Chia. With a
pastry blender, cut in 3 tbsp butter until coarse crumbles form. Stir in 1/3 cup
chopped walnuts. Preheat oven to 350°. Grease pans with spray pan coating and
dust with flour, set aside. In a large bowl, combine flours, baking soda, baking
powder, salt, cinnamon and nutmeg. Set aside. In a medium bowl, combine
Chia gel, banana, egg and sugar. Beat with blender on medium speed until very
smooth. Make a well in the flour mixture and pour Chia mixture into the well.
Mix slightly and add the chopped walnuts. Fold mixture until there are a few
lumps – don't over mix. Spoon batter into prepared pan(s). Sprinkle streusel-nut
topping over batter in pans and slightly press gently into batter with the back of a
spoon.

Bake 55 to 60 minutes for 1 large loaf, 40 to 45 minutes for 2 medium loaves and
35 to 40 minutes for 4 mini loaves or until wooden toothpick inserted in center
comes out clean. Cool in pan for 5 minutes on a wire rack, then remove from
pan and cool completely or until slightly warm on rack before slicing.
                      
                      Crunchy Chia Berry Crump Tart
Ingredients
1 cup Almonds or Hazelnuts
4 tbsp Dry Chia seed
1 cup Whole wheat flour
1 cup All purpose flour
1/2 tsp Salt
1/2 cup Brown sugar, packed
3/4 cup Granulated sugar filling
2 pints Frozen berries
1/3 cup Dry Chia seed
3/4 cup Granulated sugar

Directions
Prepare Salba/berry or fruit mixture the day before. Nuts may also be prepared
ahead of time. Combine berries and Chia by sprinkling seed slowly into berries
while mixing with a spoon. Add sugar and mix well, cover and let stand in
refrigerator for 24hrs. Take Chia/fruit mixture out of cooling. To prepare
crumb/crust topping preheat oven to 350°, spread nuts on a baking pan and
roast, stirring occasionally, for about 10 minutes. Remove nuts from the oven
and let cool on a plate. Set oven temp to 450°. Put nuts in a food processor and
chop until finely ground, but not sticky. Do not grind nuts too long.

In a bowl, mix together nuts, flour, Chia, sugar and salt. Add the cubes of butter
and work the mixture with a pastry blender until crumbs form. Pour ½ of the
crumb mix into the bottom of a 9 or 10 inch tart pan. Spread evenly. Spread
berry mixture into the crust evenly over the berries. Bake 30 minutes or until
golden brown. Let cool then serve warm with ice cream
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