Maybe I’m weird, but I find chia seeds beautiful. Aesthetically beautiful. If you observe the them up close, you might understand what I mean. Chia seeds are also ridiculously healthy, with sources claiming that they contain eight times more Omega-3 than salmon, making it the highest known plant source of the healthy polyunsaturated fat. This superfood is very versatile as an ingredient in cakes and muffins and because they don’t have an overly strong taste, their inclusion in recipes makes it easy to increase the nutrition value of your baked goods. Want to know more? This website shares the top 10 benefits of chia seeds.
Moving on, I have a simple recipe here for flourless peanut butter chia seed buttons. It’s an old recipe of mine that’s been sitting on a shelf somewhere and has only now come out of hiding. Good news is, these are flourless and gluten free. Better news? They’re also low carb and healthy… so long as you use Natvia and natural peanut butter (made of 100% peanuts). Or you can make some kind of compromise if you wish. Play around with quantities and ingredients if you feel like experimenting!
1 cup crunchy peanut butter (natural unsweetened & unsalted for a healthier cookie)
1 egg, whisked
3/4 cup Natvia natural sweetener (or 1 cup granulated sugar)
2 to 3 tablespoons white & black chia seed mix
- Preheat oven to 180°C and line baking tray with non-stick baking paper.
- In a large bowl, combine peanut butter, Natvia and egg.
- Fold the chia seeds into the mixture.
- Roll dough into teaspoon-sized balls and flatten them slightly with the palms of your hands. Place on prepared baking tray.
- Bake the cookies for about 10-12 minutes or until lightly browned.
- Remove from oven and let sit on tray for 5 minutes before placing them on a wire rack to cool.
- Cookies will come out very soft (after all, heat softens peanut butter!), but will harden once completely cooled.