Ch-ch-ch-Chia for Breakfast?

I was recently asked to try out Salba, a form of the ancient whole grain chia.  It might have the same name as the ch-ch-ch-chia that I spread on terra cotta animals as a kid, but this time around my family and I consumed the chia, and much to my surprise I believe we are healthier for it.

First consumed 5,500 years ago in Central and South America as an optimal source of energy, chia is today an easy-to-use gluten-free supplemental whole food that can help increase daily nutrition intake for adults and kids. Gram-for-gram, Salba chia has more antioxidants than blueberries, more calcium than whole milk and more omega-3s than salmon.  It is loaded with fiber and has only 65 calories per 12 g serving.  And, it has been clinically demonstrated to assist in the prevention and treatment of cardiovascular disease in Type 2 diabetes, a good thing for folks dealing with that disease.

I’ve been adding a few generous spoonfuls of ground Salba to our morning blueberry and spinach smoothies, and Evie and Mack don’t notice at all.  And, while making a batch of homemade granola I tossed in 1/3 cup of whole Salba seeds for additional nutrition and nutty flavor.  Salba’s website has plenty of recipes where chia is the star, and I can’t wait to try out a few, especially the cranberry walnut bread:

Salba Cranberry Walnut Bread

1 cup coconut flour

6 eggs

1/2 cup coconut milk

1/3 cup agave nectar

1 Tbsp lemon zest

1/2 cup walnuts, chopped finely

1 tsp baking powder

1 tsp vanilla

1/2 cup coconut oil

1 tsp sea salt

1 1/2 cups dried cranberries

1/2 cup Salba Whole Seeds

1 1/4 cup water

Combine Salba Whole Seeds with water in a medium bowl. Refrigerate overnight (mixture will become gelatinous).  In a large bowl, mix together Salba/water mixture from previous step with coconut milk, eggs, lemon zest, agave nectar, vanilla, and sea salt.  Add coconut flour and baking powder, whisking vigorously to create smooth batter.  Stir batter with a wooden spoon until stiff, then knead by hand until smooth. Then, stir the walnuts and cranberries into the dough.  Transfer the dough into a well-greased 9″ loaf pan.  Bake at 350 degrees for 55-60 minutes. Let cool on a wire rack.
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2 Comments for this entry

  1. Jessica says:

    I love chia/Salba! A great way to make your own, healthy jam is to take your choice of berry and mix with 1-2 tblsp of whole chia seeds. Let it sit and before you know it, it becomes gelly in texture! Add to toast with nut butter, delish!

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