Recently Lisa of Grandma's Briefs shared a recipe for a cinnamon coffee cake with chia seeds.
Chi-chi-chi-chia! Not just for pottery pets anymore. Once a last ditch Christmas present for Great Aunt Agnes, these seeds are now a trendy superfood.
While they may not be the cure for diabetes and obesity sometimes claimed, they are very nutritious with plenty of quality protein, antioxidants, minerals, and even some vitamins. They are considered low carbohydrate because their carb content is mostly in the form of fiber. Chia seeds have been shown to support bone health and healthy blood pressure (The two reasons I use them.)
When I originally heard about these seeds as food, the suggestion was to mix them with water or juice and let them gel a bit before drinking them down. There are much better ways to consume them, in my humble opinion.
Here is a recipe I have adapted for myself:
Blueberries, Farro and Yogurt
1 cup farro*
2 cups water
1 1/2 cup blueberries (fresh or frozen)
1 tablespoon honey or agave
1 tablespoon chia seeds
1 tablespoon lemon zest
*This is a grain I have only ever found in health food stores. It is a kind of wheat.
Rinse the farro and combine it with water in a sauce pan. Bring to boil and the lower heat to simmer, cover, and cook until all the water is absorbed (20 minutes).
Combine blueberries and sweetener of choice is an small sauce pan and cook over medium heat for 5 minutes.
Add the chia seeds and lemon zest. Lower heat and cook for another ten minutes, stirring frequently.
Serve the blueberries, farro, and yogurt layered or swirled
together in a bowl.
My original recipe says this serves two. I would say two people with extremely large appetites, but more likely four.