4 Chia Seed Recipes (That Aren’t Chia Puddings!)

Chia seeds are pretty much the definition of small but mighty! While they’re small, they are nutrient-dense, packed with fibre, protein and omega-3s. That means there are lots of reasons to use them each day, from adding a spoonful to Apricot Energy Bites to sprinkling them on salads. 

While chia puddings are one of the most popular ways to use chia seeds, variety is the spice of life! So we’ve put together a couple of chia seed recipes that aren’t puddings, so you can learn new ways to use these nutrient powerhouses!

Lemon Chia Cookies

Prep time: 10 mins

Cook time: 12 mins

Total time: 30 mins

Serves: Makes 12 cookies

Dietary Preferences: Dairy-free

Ingredients:

• 50g almond meal

• 50g coconut flour

• 2 tbsp coconut sugar

• 1 tsp baking powder

• pinch of sea salt

• 1 tbsp coconut oil, melted and cooled slightly

• 1 large egg

• 1 tsp vanilla extract

• zest and juice of ½ lemon

• 2 tbsp chia seeds

Method:

1. Place the almond meal, coconut flour, coconut sugar, baking powder and salt in a large mixing bowl and stir until well combined.

2. Whisk the coconut oil, egg and vanilla extract together in a small bowl. Add the lemon juice, lemon zest and chia seeds and mix until well combined.

3. Add the wet ingredients to the dry ingredients and mix until well combined. If the dough is too wet, add a tablespoon more of flour. If the dough is too dry, add a few drops of water or coconut oil. Leave the cookie dough to rest, covered on a plate for 10 minutes in the refrigerator.

4. Meanwhile, preheat the oven to 160°C (325°F) and line a baking tray with baking paper.

5. Scoop out 1 heaped tablespoon of the mixture and roll into a ball. Place on the prepared baking tray and flatten slightly using the back of a spoon. Repeat with the remaining mixture. 

6. Bake in the oven for 10-12 minutes. Leave to cool for 5-7 minutes on the tray before moving to a cooling rack to cool completely before serving.

7. Store in an airtight container for up to a week.

Chia Seed Pancakes

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2 (makes 6 pancakes)

Ingredients:

• 75g wholemeal flour

• 55g almond meal

• pinch of ground cinnamon

• pinch of sea salt

• ½ tsp baking soda

• ½ tsp baking powder

• 1 large egg

• 1 tbsp honey

• 125ml low-fat milk

• 1 tbsp olive oil 

• ½ tsp vanilla extract

• 1 tbsp chia seeds

• 1 ripe banana, sliced plus extra for topping

• pure maple syrup, to drizzle

Method:

1. Place the wholemeal flour, almond meal, cinnamon, salt, baking soda and baking powder in a large mixing bowl and mix until well combined. 

2. Whisk the egg, honey, milk, olive oil and vanilla together in a small bowl until well combined. Add the wet ingredients to the dry ingredients and whisk until well combined and smooth. Gently fold in the chia seeds and banana.

3. Heat a non-stick frypan over medium heat and spray lightly with oil spray. Pour about 125ml (½ cup) of batter into the pan. Cook for 2 minutes or until bubbles rise to the surface and the underside is golden brown. Use a spatula to flip it over and cook for a further 1-2 minutes or until golden brown and cooked through. 

4. Transfer to a plate and cover loosely with foil to keep warm, then repeat with the remaining batter until the mixture is finished.

5. Serve with extra sliced banana and drizzle with maple syrup.

Chia Cakes

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 8 (makes 8 cakes)

Dietary Preferences: Dairy-free

Ingredients:

• 75g wholemeal flour

• 40g oat flour

• 50g chia seeds

• ½ tsp cinnamon

• pinch of nutmeg

• ½ tsp baking powder

• 85ml almond milk

• 80ml maple syrup

• 1 tsp lemon juice

• 1 tsp maple syrup

• 1 tsp vanilla 

• 100ml water

Method:

1. Preheat the oven to 180°C (350°F) and place 8 cupcake liners in a 12-cup muffin tin. Lightly spray the liners with oil spray.

2. Place the wholemeal flour, oat flour, chia seeds, cinnamon, nutmeg and baking powder in a large mixing bowl and mix until well combined. Add the almond milk and maple syrup and stir until well combined. 

3. Pour the batter evenly into the prepared cupcake liners. Bake in the oven for 20-25 minutes or until a skewer inserted into the middle of the chia cake comes out clean. 

4. Whisk the lemon juice, maple syrup, vanilla and water together in a small bowl.

5. When the cakes are removed from the oven use a wooden skewer to poke a few holes in the top of each cake. Drizzle the lemon juice mixture over each cake. Transfer to a wire rack to cool before serving.

Orange Chia Dressing

Prep time: 5 mins

Total time: 5 mins

Serves: 4 (makes 200ml)

Dietary Preferences: Dairy-free, Vegan

Ingredients:

• 60ml olive oil

• zest and juice of ½ orange

• 2 tbsp white wine vinegar

• 2 tsp maple syrup or honey

• 2 tsp chia seeds

• sea salt and ground black pepper, to taste

Method:

1. Whisk the oil, orange zest and juice, vinegar, maple syrup or honey and chia seeds together in a small bowl until well combined. Season with salt and pepper, if desired.

2. Serve your favourite salad drizzled with orange chia dressing. 

One of the best things about chia seeds is they can be stored in your pantry and used whenever you want! As a source of insoluble fibre and protein, it’s good to know a few new ways to use chia seeds.  

Are you excited to try these delicious chia seed recipes? We'd love to see your version — upload a pic to Instagram and tag @sweat!