Organic Chia Seeds

Raw Blueberry – Blackberry Chia Jam

Ingredients

• 1 (6-ounce) container fresh blueberries
• 1 (6-ounce) container fresh blackberries
• 3 tablespoons maple syrup
• 2 teaspoons Meyer lemon juice
• ½ teaspoon vanilla paste (or use vanilla extract)
• 3 tablespoons chia seeds

Instructions

1. Puree the berries in a food processor. Whirl in the rest of the ingredients. Transfer to a jam jar or lidded container and refrigerate for 1-2 hours before using. The jam will be semi-firm and set by then.
2. Enjoy!

 

Gluten Free Quinoa + Chia Bread

Ingredients for 1 loaf:

• 300 g (10 1/2 oz / 1 3/4 cups) whole uncooked quinoa seed
• 60 g (2 fl oz / 1/4 cup) whole chia seed
• 250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
• 60 ml (2 fl oz / ¼ cup) olive oil
• 1/2 teaspoon bicarb soda
• 1/2 teaspoon sea salt
• juice from ½ lemon

Instructions:

• Preheat oven to 160 C / 320 F. fan forced oven.
• Soak quinoa in plenty of cold water overnight in the fridge.
• Soak chia seed in 1/2 cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
• Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
• Place the quinoa into a food processor.
• Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
• Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
• Spoon into a loaf tin lined with baking paper on all sides and the base.
• Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. Mine took 1 1/2 hours – oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender.
• Remove from the oven and cool for 30 minutes in the tin…then remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
• Serve delicate slices only when cold with a serrated knife.
• Store wrapped in the fridge for up to 1 week.(yes this can be frozen for up to 3 months)
• Delicious lightly toasted on a pan.
• Serves 12 – and best served lightly toasted in a pan until golden on both sides.

Quick tip: Serve topped with macadamia nut butter.

Enjoy it!

 

No-Bake Almond Energy Bars

Makes 10 small bars or balls. Gluten free, vegan, low fat, high raw, sugar free.

Ingredients:

• 2/3 cup dates
• 1 cup rolled oats
• 1/2 cup almond butter
• 2 tbsp chia seeds
• 2 tbsp flaxseeds
• 1-2 tbsp of water

Instructions:

Get out a baking dish and line it with baking paper.
In a food processor, pulse your dates until chopped (if they’ve been in the fridge, leave them out to soften or pop them in the microwave for 20 seconds).
Add in your oats, chia seeds and flaxseed and mix until your oats are almost completely ground.
Add in your almond butter, mixing until the mixture starts to clump into a ball.
If needed, add in your water drop by drop until your mix forms a ball and everything is incorporated.
Place your mixture into your lined tin and squish out using another piece of baking paper and your hand. If you mix is really sticky, try either squishing the mix with wet hands, the back of a wet spoon or slightly wet baking paper.
Chill in the fridge or freezer until firm (freezer takes about 30 minutes, fridge takes a couple of hours).
Once chilled you can either roll the chilled mixture into balls or slice into bars.

Enjoy it!

 

Lemon chia seed scones

Ingredients

• 1 cup whole wheat flour
• 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 tablespoon chia seeds
• ¼ cup organic cane sugar
• 3 tablespoons coconut oil (solid form, not liquified)
• ⅓ cup soy milk
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest

For the Glaze:

• ¾ cup confectioners’ sugar
• 1½ tablespoons lemon juice
• 1 tablespoon lemon zest

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)
3. Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
5. Mix confectioners’ sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.

Enjoy it!

 

“Rise-N-Shine” smoothie with Chia, Mango and Golden Berries <3

INGREDIENTS:

• 1-1/2 cup (355 ml) freshly squeezed orange juice
• 2 cups (350 g) frozen mango chunks
• ½ cup (60 g) dried goldenberries
• 2 teaspoons chia seeds
• A few pinches of ground turmeric, to taste

Combine the orange juice, mango, goldenberries and chia seeds in a high-speed blender and blend until smooth. Pour into 1 or 2 glasses and sprinkle with a few pinches of turmeric.

YummY!

Recipe Souce: www.healthbistro.lifescript.com

 

RawVegan orange pistachio bars 🙂

Bright citrusy orange zest accents these nutty raw pistachio bars.

Ingredients:

• 3/4 cup cashews
• 3/4 cup raw pistachios
• 1/2 cup chopped dried apricots
• 1 tsp. agave nectar
• 1 tsp. coconut oil
• 1 tbsp. chia seeds
• zest and juice of a small orange such as a clementine or satsuma

Cooking Directions:

1. Pulverize nuts in food processor until very small.
2. Add all other ingredients and pulse to incorporate.
3. Press mixture into a wax paper lined baking dish with desiccated coconut.
4. Sprinkle more desiccated coconut on top and press in lightly.
5. Freeze until firm then turn out and cut into squares or bars.
6. Keep refrigerated.

Enjoy!

Recipe source: www.thymebombe.com

 

Almond Joy Smoothie

INGREDIENTS:

• 1 C. Vanilla Almond Milk
• ½ Banana (fresh or frozen)
• 1 Tbs. Unsweetened Cocoa Powder
• 1 Tbs. Shredded Coconut, plus 1 Tsp. for garnish
• 1 Tbs. Almonds, plus 1 Tsp. for garnish
• 1 Tsp. Coconut Oil, melted
• 1 Tsp. Chia Seeds (optional)
• 1 Tsp. Mesquite Powder (optional)
• ½ Tsp. Almond Extract
• Stevia to taste
• Handful of Ice Cubes

INSTRUCTIONS:

Place all ingredients in blender and blend until smooth. If you’d like, put a little coconut oil around the rim of your glass and dip in shredded coconut. Top with remaining shredded coconut and sliced almonds. ♥

 

Golden smoothie with pineapple, turmeric and white mulberries

Ingredients:

• 2 cups of pineapple pices
• 1 cup of mango pieces
• 1 orange
• 1 tablespoon chia seeds
• 1/2 teaspoon of ground turmeric
• 1 cup of homemade almond milk
• 1 cup of coconut milk

Topping:

• 1/4 cup of coconut strips
• 1/4 cup of organic white mulberries
• Several orange slices,
• 1 tablespoon of shelled hemp seeds

Directions:

1. Cut the pineapple. Peel and cut up the mango. Peel and supreme the orange.
2. Put all the ingredients except for the toppings into your blender and mix at top speed for 1 minute.
3. Top with coconut chips, white mulberries, orange slices, hemp seeds and almonds if desired. Serve immediately.

Yummy!!!

Recipe Source: www.prana.bio

 

Tropical Quinoa (Health Bars)

Ingredients:

• 1½ cup dry raw quinoa
• 2¾ cups water
• ¾ cup full fat coconut milk
• 3 flax eggs
• 3 tablespoon whole chia seeds
• 1 cup dried mango
• ½ cup dried papaya
• ½ cup dried figs
• ½ cup honey or agave syrup
• 3 cups shredded unsweetened coconut
• ¼ teaspoon himalayan rock salt

 

Instructions:

1. Rinse quinoa by placing it in a strainer and running it under water for 1 minute. Transfer for a medium sized saucepan, add water and cover. Bring to a boil, then reduce to simmer for 20-25 minutes. Don’t remove the lid while cooking. Once complete, remove lid and set aside.
2. Combine coconut milk, eggs, and chia in a small bowl. Stir and set aside.
3. Preheat oven to 325F and line a 9×13 pan with parchment paper across both sides for easy lifting and set aside.
4. In a large bowl combine quinoa with the coconut milk mixture. Stir until fully combined.
5. Add remaining ingredients.
6. Press firmly into prepared pan and bake for 30-40 minutes or until lightly golden.
7. Remove from oven and allow to cool for 20 minutes. Slide out of pan and continue to cool for another 40 minutes before cutting.

 

Recipe source: http://amp.gs/ZP08

 

Dried Cherry, Almond + Chocolate Chip Granola Bars (Gluten Free + Vegan)

Ingredients:

• 1 cup gluten-free rolled oats
• ¾ cup puffed brown rice
• ½ cup sliced almonds, toasted
• 1 tablespoon chia seeds
• ¾ cup dried cherries, roughly chopped
• ¼ teaspoon kosher salt
• ⅓ cup creamy almond butter
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup dairy-free mini chocolate chips
• 2 oz. dairy-free dark chocolate (chopped or in chips)
• 1 tablespoon coconut oil
• Flaky sea salt, optional

 

Directions:

1. Line an 8×8” square pan with parchment paper and lightly grease with coconut oil. Set aside.
2. In a large mixing bowl, stir together the rolled oats, puffed rice, toasted almonds, chia seeds, and kosher salt.
3. Stir together the almond butter and maple syrup in a small microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 seconds – it should be hot and pour easily. Stir in the vanilla extract.
4. Pour the almond butter/maple syrup mixture over the dry oat mixture and stir until all of the dry ingredients are coated. Stir in the mini chocolate chips.
5. Pour the sticky mixture into the prepared pan and then use a flat-bottomed drinking glass, measuring cup, or spatula to press the mixture into a firm, even layer in the pan. Cover and place in the refrigerator for at least 1 hour before cutting into 10 granola bars.
6. After the bars are cut, combine the dark chocolate and coconut oil in a small microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth. Use a fork to drizzle the chocolate over the bars, or put the melted chocolate in a small Ziplock bag and snip the corner to drizzle over the bars. Sprinkle with flaky sea salt, if desired.
7. Store the granola bars in a sealed bag or container in the refrigerator for 2 weeks.

 

Enjoy!

 

Recipe Source: http://amp.gs/ZQqx

 

Coconut Cherry Kamut Smoothie Bowl

INGREDIENTS

• 500 ml coconut milk 2 cups, or kefir
• 130 g organic Kamut flakes or oats
• Handful of organic baby spinach
• A generous handful of fresh cherries about a cup, pitted & chilled
• Date paste for sweetening optional
• Mix of favourite fruits and chia seeds for topping

INSTRUCTIONS
1. Place the coconut milk and kamut flakes in a bowl and allow to soak for 10-15 minutes.
2. Add to blender along with the spinach, cherries and sweetener (if using) and blend until smooth.
3. Pour into bowls and top with fresh fruits of choice. I like a little crunch, so I usually enjoy mine topped with a little bit of kamut flakes or granola along with some fresh fruits and chia seeds.

Yummy!

❤

Recipe Source: http://amp.gs/plmD

 

Green Apple Spirulina Smoothie

INGREDIENTS:

• whole green apple chopped roughly
• 1 handful spinach
• 2 inches ginger grated & chopped roughly
• 1 tsp spirulina
• 2 tbs flax seed
• 2 tbs chia seed
• ½ tsp maca powder
• 1 tbs maple syrup or to taste
• ½ cup almond milk add slowly as needed
• 1 cup frozen peach
• ¼ cup granola
• ½ cup strawberries sliced vertically

INSTRUCTIONS:

1. Blend green apple, spinach, spirulina, flax seed, chia seed, maca powder, maple syrup, and almond milk. Slowly add the almond milk as needed.
2. Add the frozen peaches and blend.
3. Top with granola and strawberries.

 

Recipe Source: http://amp.gs/pNvg

 

Ginger Banana Green Smoothie

INGREDIENTS:

• 1 large banana, peeled, chopped into 5 chunks, and frozen overnight
• 2 small handfuls spinach
• ½ – 1 tsp. ground ginger
• ½ tsp. cinnamon
• ½ + cup unsweetened vanilla almond milk
• 9 ice cubes (or less if desired)
• 1 Tbsp. chia seeds

 

Directions:

Add banana, spinach, ginger, cinnamon, almond milk, and ice cubes to a high-powered blender. Blend, scraping down the sides and adding more almond milk if needed, until smooth. Mix in the chia seeds by hand. Pour into 1-2 cups and top with granola if desired.

Enjoy!

Recipe Source: http://amp.gs/GlrV

 

Deliciously tasty & vegan overnight oats in a jar 🙂

Ingredients:

• 1 clean jar with lid
• ½ cup rolled oats (about half the jar)
• 2 tsp chia seeds
• 2-3 tbsp soy yogurt (vanilla is delicious)
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 tbsp almonds, chopped
• ½ cup fresh or frozen raspberries

 

Instructions:

1. Put the oats, chia seeds, yogurt and the almond milk into a jar. Stir until everything is mixed together nicely. Pro tip: If you have a big enough jar you can also just close it and shake. Boom!
2. Then off it goes into the fridge for the night (or for at least six hours).
3. The next morning add a little more almond milk to loosen up the mix.
4. Next, just mix in the raspberries, syrup and chopped almonds and voilá – breakfast is ready!

 

Bón appetité

 

Recipe Source: www.hurrythefoodup.com

 

Liquid Sunshine Smoothie

Ingredients:

• 2 Tablespoons ground chia
• meat & water from one young thai coconut
• 2 peeled oranges
• ½ inch fresh turmeric, peeled & finely grated
• ½ fresh ginger, peeled and finely grated
• ¼ teaspoon vanilla extract
• 1 teaspoon Maple syrup
• 1 Tablespoon maca powder

 

Instructions:

Blend everything until smooth.
Serve immediately!

Recipe Source: http://amp.gs/xxa3

 

Berry berry purple smoothie

Ingredients:

• ½ medium banana (frozen)
• 1 tablespoon of chia seeds
• ¼ cup of blueberries (frozen)
• ¼ cup of strawberries (frozen)
• ½ cup of soy yogurt
• 1 tablespoon of flax seeds
• ¼ cup of raspberries (frozen)
• 1 cup of coconut water
• ¼ cup of blackberries (frozen)

 

To make this smoothie, add all the ingredients to a blender and process until smooth.

Enjoy!!!

Recipe Source: http://amp.gs/xMZb

 

Vegan Zucchini Bread with Barley Flour

Ingredients:

• 3 cups barley flour
• 3 tbsp chia seeds or ground flax seeds
• 1 tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 3 cups zucchini grated (about 1 large zucchini)
• 1 cup apple sauce unsweetened
• 1 ½ cups sucanat, coconut sugar, stevia or cane sugar
• 1 tbsp vanilla extract

 

Instructions:

1. Preheat your oven to 325 degrees F (165 degrees C). Grease two 9×5” loaf pans or round pans with avocado oil or coconut oil.
2. In a large bowl, mix the barley flour, flax or chia seeds, salt, baking soda, baking powder, cinnamon and nutmeg. Set aside.
3. In a medium bowl, combine the zucchini, applesauce, sweetener and vanilla. Stir in the flour mixture until combined. Divide the batter between your pans.
4. Bake for about 1 hour or until a toothpick inserted into the zucchini bread comes out clean. Cool in the pans for 10 minutes.

 

Enjoy!

Recipe Source: http://amp.gs/fJq4

 

Layered Berry Smoothie Chia Pudding

Ingredients

For the Bottom Layer:

• ½ Cup Frozen Blueberries
• ½ Cup Almond Milk
• ¼ Cup Oats
• 2 tsp Honey/Maple Syrup

 

For the Chia Pudding Layer:

• 2 Tbsp Chia Seeds
• 1 Cup Almond Milk
• 1 tsp Honey/Maple Syrup

 

For the Top Smoothie Layer:

• 1 Cup Frozen mixed Berries
• ¾ Cup Yoghurt/Coconut Yoghurt (or more almond milk)
• ½ Cup Almond Milk
• 2 tsp Honey/Maple Syrup

Instructions

For the Bottom Smoothie Layer:
1. Place all ingredients into your blender (I use this Nutribullet) and blend until smooth.
2. Pour into 2 glasses or jars and freeze for 15-20min.

For the Chia Pudding Layer:
1. Whisk all the ingredients together and gently pour over frozen bottom layer.
2. Place glasses/jars into the fridge for at least 4 hours.

For the Top Layer:
1. Place all ingredients into your blender and blend until smooth.
2. Gently pour over the chia pudding.
3. Devour

 

Recipe Source: http://amp.gs/C1PD

 

Paleo Blueberry Banana Chia Smoothie (Vegan, Paleo, GlutenFree, DairyFree)

INGREDIENTS:

• 2 tablespoons chia seeds
• 1 ½ cups unsweetened almond milk, divided
• 3 medium bananas, sliced and frozen
• 1 ½ cups frozen blueberries

 

INSTRUCTIONS:

1. In a small bowl, add chia seeds and ½ cup almond milk. Whisk until thoroughly combined. Cover and chill in the refrigerator for about 10 minutes.
2. Add bananas and remaining 1 cup almond milk to a blender. Blend until smooth, scraping down the sides of the blender as needed.
3. Add blueberries, blending until smooth.
4. Remove the chia seed mixture from the refrigerator—it should have thickened to a gel-like consistency. Whisk until well mixed. Using a rubber spatula or spoon, scrape the chia seed mixture into the blender. Blend until smooth.
5. Pour into two cups.

 

Enjoy immediately!

Recipe source: https://beamingbaker.com/paleo-blueberry-banana-chia-smoothie-vegan-paleo-gluten-free-dairy-free-4-ingredient/

 

Vegan Walnut Dried Apricot Bars

Ingredients:

• 1 cup walnuts
• ½ cup dried apricot
• ¼ cup goji berries
• 1 tablespoon lemon juice
• 4 dates pits removed and softened in water for 10 mins
• 1 lemon zested
• 1 tablespoon chia seeds
• 1 tablespoon hemp seeds

 

Instructions:

1. Soak dates in warm water for 10 minutes to soften then a bit. Drain the water.
2. Combine all ingredients in food processor and process until almost smooth (not completely).
3. Pat bars into baking tray and freeze for 10-15 mins.
4. Cut into bars and store in the refrigerator.

 

Spinach & Kiwi Green Smoothie 🥝

Ingredients:

• 2 ripe kiwi
• 1 cup fresh baby spinach
• 2 green apples
• juice from 1/2 lime
• 1/2 cup water
• 1/4 tsp of chia seeds for garnish

 

Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Garnish with chia seeds.

Serve immediately ♥️

 

Vegan Buckwheat Bread (Gluten Free)

Ingredients:

• 1 and ½ cups almond meal – 150 grams
• 1 cup buckwheat flour – 140 grams
• 3 tbsp chia seeds – 27 grams
• 3 tbsp psyllium husk
• 1 cup mixed seeds (a blend of buckwheat groats, sunflower seeds and pumpkin seeds)
• 2 tsp bicarb soda
• ½ tsp salt
• 2 tbsp rice malt syrup (can substitute maple syrup, or honey) – 40 mL
• 2 tbsp apple cider vinegar – 40 mL
• 2 cups water – 500 mL

 

Instructions:

1. Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
2. Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
3. Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don’t worry as it turns a nice dark brown when you bake it).
4. Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
5. After an hour or so check on your “dough”. It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
6. Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles.
7. Place in the oven and cook for between 1 hour – 1 hour 15 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre, when it is done.
8. Remove from the oven and allow to cool completely; remove it from the baking tin as soon as it’s cool enough to handle to avoid it “sweating” in the tin.
9. Once cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.

 

Enjoy!

Recipe source: http://amp.gs/7RHy

 

Wild Blueberry Banana Spinach Power Smoothie

INGREDIENTS:

• ½ cup frozen blueberries
• ½ cup frozen strawberries, raspberries, or blackberries
• ½ frozen medium banana
• 1 cup Almond Breeze Unsweetened Vanilla Almond Milk
• 1 cup baby spinach
• 1 teaspoon chia seeds for topping, if desired

 

INSTRUCTIONS:
Place all ingredients besides chia seeds into blender and blend until smooth. Add more almond milk if smoothie is too thick. Pour into a chilled glass, sprinkle with chia seeds and extra blueberries; enjoy!

Recipe Source: http://amp.gs/7OhP

 

Banana Date Smoothie

INGREDIENST:

• 2 medium ripe bananas
• ¼ cup pitted dried dates, such as Medjool
• 2 cups almond milk
• 2 teaspoons chia seeds, soaked
• ½ teaspoon ground cardamom
• ½ medium lime, juiced
• 4 ice cubes
• Pinch ground cinnamon
• Pinch salt

 

DIRECTIONS:
Place all the ingredients in a blender and blend on high speed until smooth, about 1 minute. Divide between 2 cups and serve with a sprinkle of cinnamon and salt. Best if served immediately.

Enjoy!

Recipe Source: http://amp.gs/7FAh

 

🍋Fresh Lemon Ginger Detoxifying Smoothie🍹

INGREDIENTS:

• 1½ cups mixed frozen peach, pineapple, and mango juice of 1 whole, large lemon
• 2 tablespoons white chia seeds
• ¾ cup unsweetened almond or coconut milk (carton, not canned)
• 1 tablespoon freshly grated ginger or powder
• 1 tablespoon pure honey (if preferred, for added sweetness and to cut the tartness of the lemon)
• 2 tablespoons collagen peptides or protein powder of choice (optional, but it’s recommended to add protein for blood sugar stabilization)

 

INSTRUCTIONS:
Add all ingredients to a high speed blender and blend until completely smooth.

Enjoy immediately! 😍

Recipe source: http://amp.gs/hnsw

 

Sweet Pumpkin Seed Protein Granola

Ingredients:

• 3 cups rolled oats
• ½ cup whole wheat flour
• 2/3 cup pumpkin seeds
• ¼ cup chia seeds
• ½ cup unsweetened, dried flake coconut
• 2/3 cup buckwheat groats
• ½ tsp cinnamon
• pinch of salt
• 1 cup cooked split red lentils (or ½ cup split red lentils, dry)
• ½ cup maple syrup
• ¼ cup coconut palm sugar
• ¼ cup coconut oil, melted

 

Instructions:

Making the Granola:

1. Preheat oven to 375F. Cook lentils (refer to cooking instructions below.)
2. In a large bowl, combine the oats, flour, pumpkin seeds, chia seeds, coconut, buckwheat groats, coconut sugar, cinnamon and salt.
3. Add the maple syrup, coconut sugar, melted coconut oil, and cooked red lentils. Mix thoroughly.
4. Line a baking sheet with parchment paper and spread the granola into a even layer over the entire surface.
5. Bake for 8 minutes. Remove from heat and cool for 5-10 minutes (the longer you allow the granola to cool, the more granola clusters you are likely to have at the end.) Mix and break up the granola before redistributing it evenly.
6. Bake for another 6 minutes. Remove from heat and cool for 5-10 minutes. Mix and break up the granola before redistributing it evenly.
7. Bake for another 4-5 minutes, or until granola is evenly toasted but not burnt. Watch the granola closely as it tends to burn suddenly and rapidly.
8. Cool completely before breaking into clusters and storing in an airtight container.

Cooking the Lentils:
Approx. ½ cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)

Notes:
If you do prefer it a touch sweeter you can choose a sweetened non-dairy milk, add a dash of maple syrup or coconut palm syrup to each bowl, or add some dried fruit to the granola itself after it’s cooled.

Enjoy!!! 😍

 

Paleo Blueberry Banana Chia Smoothie 😍😍😍

INGREDIENTS:

• 2 tablespoons chia seeds
• 1 ½ cups unsweetened almond milk, divided
• 3 medium bananas, sliced and frozen
• 1 ½ cups frozen blueberries

 

INSTRUCTIONS

1. In a small bowl, add chia seeds and ½ cup almond milk. Whisk until thoroughly combined. Cover and chill in the refrigerator for about 10 minutes.
2. Add bananas and remaining 1 cup almond milk to a blender. Blend until smooth, scraping down the sides of the blender as needed.
3. Add blueberries, blending until smooth.
4. Remove the chia seed mixture from the refrigerator—it should have thickened to a gel-like consistency. Whisk until well mixed. Using a rubber spatula or spoon, scrape the chia seed mixture into the blender. Blend until smooth.
5. Pour into two cups. Enjoy immediately!

 

Recipe source: http://amp.gs/hHju

😜