Nutritional Anthropology's Bible:
has been trying out chia flour (see last
month). After several experiments, this is her
tblsp. raisins (1½ - 2 oz)
tblsp. dark rum
medium banana (about 4 oz), ripe
teaspoon lemon juice
tblsp. diabetic apricot jam
teaspoons vanilla extract
tblsp. olive oil
cup Chia seed meal (about 2½ oz) – more or less so as to make a
cup chopped almonds (about 2½ oz)
In a small bowl soak the raisins in hot water for about 10 minutes.
Drain the raisins, add the rum and mix well. Set aside.
With a fork mash the banana. Mix in the lemon juice and apricot jam. Add
the raisins. Set aside.
Beat the eggs in a medium-size mixing bowl using a fork or electric
mixer. Mix in the vanilla extract and olive oil.
Add the Chia meal and blend well to obtain a smooth paste.
Add the chopped almonds.
Add the raisin and banana mixture.
Spray a cookie sheet with olive oil. With a spoon (or by hand) shape the
cookies and lay out on the baking sheet.
Bake at 360° F (180° C) for 15-18 minutes. Check for doneness. Store
in the fridge.
flour gels on contact with liquids including olive oil. This requires
new types of recipe and a special technique for mixing it. Chia also has
a slightly bitter overtone and we choose ingredients that combine well
this recipe we sweeten with a diabetic jam which contains the sweetener
sorbitol. But you can replace it by different sweeteners like fructose,
Thanks to Homer Hartage, head of Nuchia Foods www.nuchiafoods.com for supplying the chia flour. There is enough to produce more recipes yet!