Nutritional Anthropology

The Bond Effect
The science and art of living the way nature intended

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Chia Banana Cookies

Yield: 14-16 cookies
(2-inches diameter)

Printable Recipe

Geoff Bond's  

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Healthy Harvest Information Page

chia cookies 2.JPGNicole has been trying out chia flour (see last month). After several experiments, this is her first recipe.



3 tblsp. raisins (1½ - 2 oz)

1 tblsp. dark rum

1 medium banana (about 4 oz), ripe

1 teaspoon lemon juice

5 tblsp. diabetic apricot jam

2 eggs

2 teaspoons vanilla extract

3 tblsp. olive oil

1¼ cup Chia seed meal (about 2½ oz) – more or less so as to make a dough-like consistency

½ cup chopped almonds (about 2½ oz)

olive oil spray


1. 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.

2. With a fork mash the banana. Mix in the lemon juice and apricot jam. Add the raisins. Set aside.

3. Beat the eggs in a medium-size mixing bowl using a fork or electric mixer. Mix in the vanilla extract and olive oil.

4. Add the Chia meal and blend well to obtain a smooth paste.

5. Add the chopped almonds.

6. Add the raisin and banana mixture.

7. Spray a cookie sheet with olive oil. With a spoon (or by hand) shape the cookies and lay out on the baking sheet.

8. Bake at 360° F (180° C) for 15-18 minutes. Check for doneness. Store in the fridge.


Chia 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 with it.

In this recipe we sweeten with a diabetic jam which contains the sweetener sorbitol. But you can replace it by different sweeteners like fructose, stevia etc.  See Deadly Harvest, Chapter 6, page 156

Thanks to Homer Hartage, head of Nuchia Foods for supplying the chia flour. There is enough to produce more recipes yet!


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