A high energy start to your day

Ingredients:

1 cup milk
2 tablespoon Nuchia 100% Chia Seed Flour
Salt
Cinnamon to taste
Sweeter to taste (we use maple of cane syrup)

Directions: Heat liquids, hot but not to a boil, remove from heat, and stir in Nuchia 100% Chia Seeds Flour. Stir until creamy, add salt, cinnamon and sweeter, let stand for 2 to 3 min. Eat as you would oak meal or farina.

Option 1: May us nut milk, or mix 50/50 milk and water, or just water
Option 2: May substitute Nuchia Original Chia Seed Flour
Option 2: Top with fruits

Ingredients:

1 1/2 cup Butter

3 1/2 Cup Organic Brown Sugar

5 1/4 cup Nuchia Original Chia Flour

2 each Eggs

2 tsp Vanilla

1/2 cup water

1 tsp sea salt (a little less)

4 tsp baking power

2 tbs Baking cocoa

2 cup Dark Chocolate (chucks or chips)

Instructions:

>Place soften (not melted) butter, sugar, water, eggs and vanilla in mixing bowl. With a mixer, mix together until creamy. 2. Mix dry ingredients and dark chocolate chips together in separate bowl then by hand add to wet mix in portions. Bake 5 to 8 minutes at 325 (modify bake time to make a soft or harder Cookie). We used a convection oven; modify baking time to suit baking conditions.

We used a 2 tablespoon cookie scoop to portion cookies, and then rolled them into balls. Batch makes 170 cookies, enough for a gluten free birthday party.

Ingredients:

1 1/2 cup Butter

3 1/2 Cup Organic Brown Sugar

5 1/4 cup Nuchia Original Chia Flour

2 each Eggs

2 tsp Vanilla

1/2 cup water

1 tsp sea salt (little less)

4 tsp baking power

2 tsp Coconut favor

2 cup Coconut flakes

Instructions:

Place soften (not melted) butter, sugar, water, eggs coconut and vanilla favor in mixing bowl. With a mixer, mix together until creamy. 2. Mix dry ingredients and coconut together in separate bowl then by hand add to wet mix in portions. Bake 5 to 8 minutes at 325 (modify bake time to make a soft or harder Cookie). We used a convection oven; modify baking time to suit baking conditions.

We used a 2 tablespoon cookie scoop to portion cookies, and then rolled them into balls. Batch makes 170 cookies, enough for a gluten free birthday party.

Ingredients:

1 Cup whole oatmeal

2 Tablespoon 100% Chia Seed flour, (may substitute Nuchia Original Chia Seed flour)

2 Cups water (or nut milk, skim milk, soy milk, can also mix milk and water)

Sea salt to taste (generally about 1/8 teaspoon)

Raisins optional

Preparation: Boil water, or milk and salt. Stir in oatmeal and Nuchia Chia Seed flour. Cook 1 minute over medium heat, stir occasionally. Enjoy

Traditional Chia Dinner Bread

Hints for bread machine use.

Hint #1
Always put the liquids in first, the dry ingredients in next, and the yeast last. Before adding the yeast, dig a shallow hole in the dry ingredients and place the yeast in the hole so that there’s absolutely no contact between the liquids and the yeast. You don’t want the yeast to be activated too soon in the process. This is especially important when you’re using the Delay Bake option.

Hint #2

Add ingredients in bread machine in the order listed in the recipe.
Three sizes to suit any occasion

Optional: Add a tablespoon of raw Whole Nuchia Original Chia Seeds after adding the flour, (two tablespoons to the extra loaf).

Extra Large Loaf (2 pounds)

Ingredients
1 2/3 cups warm water (little warmer than room temp, do not microwave)
4 teaspoons margarine or butter, softened
4 teaspoons shorting softened
4 cups Nuchia Original Chia Seed Flour
2/3 cup of sugar (you can adjust this to taste, a little more or less after your first bake)
1 teaspoons salt
3 teaspoons quick-acting active dry yeast
OR
2 3/4 teaspoons bread machine yeast (you may have to adjust this after your first bake)

Note: In our test kitchen we baked this on setting # 3 (large dark), in an Oster Deluxe Bread Machine. It was a little moist in he center of the bread. The taste and texture was very similar whole wheat bread. The loaf is dark in color. For less moist and a harder outer crust set machine to a higher setting, #4. For reference, the baking time was 3 hours and 30 minuets, set to dark and large loaf. On July 7, dry milk was removed from these recipe, it seems to cook and taste better without it.

Large Loaf (1 1/2 pounds)

Ingredients

1 1/4 cup warn water (little warmer than room temp do not microwave)
1 tablespoon margarine or butter, softened
1 tablespoon shorting, softened
3 cups Nuchia Original Chia Seed Flour
3 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons quick-acting active dry yeast
Or
2 1/2 teaspoons bread machine yeast (you may have to adjust this after your first bake)

Note: In our test kitchen we baked this on setting # 2, in an Oster Deluxe Bread Machine. When baked on #3 the outer crust is a bit harder. This could be good for some occasions.

Small Loaf (1 pound)

Ingredients

1 cup warm water (little warmer than room temp, do not microwave)
2 tablespoons margarine or butter, softened
2 tablespoons shorting, softened
2 cups Nuchia Original Chia Seed Flour
2 tablespoon sugar
1 1/4 teaspoon salt
1 1/2 teaspoons quick-acting active dry yeast
OR
1 3/4 teaspoons bread machine yeast or

DIRECTIONS:

1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For dinner breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes. Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.) (Setting based on an Oster Deluxe Bread and Dough Machine)
5. If Delay Bake option is desired, press set timer.
6. Press START. Bread will be done baking in the number of hours indicated.

INGREDIENTS

3 Cups Chia Seed Flour
1 1/2 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 eggs
2 egg whites (2 oz from a container)
2-2 1/2 cups fresh sliced strawberries

Optional:

1/2 toasted, chopped walnuts
1/2 cup toasted, chopped almonds
1/2 cup roasted peanuts or peanut butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 loaf pans with aluminum foil or wax paper and grease.
2. In a large bowl, sift together Chia flour, sugar, cinnamon, baking soda, and salt.
3. Add vegetable oil and eggs one at a time to flour mixture. Fold in strawberries and any optional ingredients.
4. Divide between pans and bake for 1 hour 15 minutes, or until a toothpick comes out completely dry.
5. Cool in pans for 20 minutes, and then turn out onto a cooling rack.
6. Enjoy!

INGREDIENTS

2 1/4 cups Chia Seed Flour
1/4 cup white sugar
3/4 cup brown sugar
1 cup butter, softened
2 eggs
1 teaspoon baking soda
1 tablespoon vanilla extract
1 teaspoon almond extract
1 cup semi-sweet chocolate chips

Optional:

Replace almond extract with 1 teaspoon orange, cherry or rum extract
Replace semi-sweet chocolate chips with white chocolate chips
1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line 2-4 sheet pans with aluminum foil or wax paper and grease.
2. In a medium bowl, sift flour and baking soda together.
3. In a large bowl cream butter with sugars until fluffy. Add extracts and eggs.
4. Add flour mixture in 3 or 4 batches and stir until thoroughly mixed. Add chocolate chips and any optional ingredients.
5. Drop batter onto pans at least 2 inches apart on all sides and bake for 8-11 minutes.
6. Remove cookies and cool on cooling rack.
7. Enjoy!

INGREDIENTS

3 cups Chia Seed Flour
4 cup shredded carrots (about 2.5 lbs whole carrots)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 salt
1/4 cup butter; softened
1 cup light brown sugar
1 cup white sugar
4 room temperature eggs
1 (20 oz) can of pineapple in natural juice, squeezed/strained dry
1/4 cup pineapple juice

Optional:

1 cup sweetened flaked coconut

1 cup chopped walnut

1 cup roasted pistachio nuts

1/2 cup raisins

ICING INGREDIENTS

1 (8 ounce) package light cream cheese
1 teaspoon vanilla extract
1/2 cup butter
1 1/3 cups confectioners’ sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch cake pans with aluminum foil or wax paper and grease.
2. In a medium bowl, sift together flour, baking powder, spices and salt.
3. In a large bowl, cream together butter, sugars and pineapple. Mix in eggs and pineapple juice.
4. Add the flour mixture and mix thoroughly. Fold in carrots and optional ingredients.
5. Pour batter into the prepared pans.
6. Bake 45 minutes or until the top has turned golden brown and cake is firm in the middle.
7. When the cake is done, remove from the oven and let cool. Invert onto a wire rack.
8. Beat icing ingredients together until smooth and spread over cooled cakes.
9. Enjoy!
10. Refrigeration is recommended.

INGREDIENTS

2 cups Chia Seed Flour
2 cups cornmeal
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter
2 eggs
1 1/2 cup skim milk
Cracked black pepper to taste

DIRECTIONS

1. Preheat oven to 425 degrees F. Line at least 9×9 inch baking pan with aluminum foil or wax paper and grease (glass or casserole dish recommended). Or, line at least 2 muffin tins with baking cups or grease.
2. In a medium bowl, sift together dry ingredients, and cut in butter until crumbly.
3. In a large bowl, beat eggs and milk together. Add pepper if desired. Stir in corn bread mix until batter is moistened and slightly lumpy. Bake bread for 40-45 minutes or until a toothpick comes out completely dry. Bake muffins 15-20 minutes, depending on size, or until a toothpick comes out completely dry.
4. Enjoy!