Chia Seed Recipes #5 Chia Seed Wafer Cookies

Chia Seed Recipes #5 Chia Seed Wafer Cookies


¾ cup chia seeds
¼ cup whipped butter, softened
1 egg white
½ cup coconut sugar
½ cup agave nectar
½ tsp. vanilla extract
½ cup flour
¼ tsp. salt
¼ tsp. baking powder

Recipe Directions:

Preheat oven to 375 degrees. Place chia seeds on a baking sheet and toast for 10-15 minutes (make sure they don’t burn). In a large bowl mix coconut sugar, agave, butter, egg white, vanilla extract, flour, salt, baking powder and toasted chia seeds together until combined.  Use a spoon to drop ½-2 tsps. of dough, about 1 ½ inches apart onto a baking sheet lined with parchment paper. Bake for 6-8 minutes or until golden brown. Let cookies cool for about 2 minutes before removing from baking sheet to a wire rack to cool completely. Store wafers in an airtight container.

Chia Seed Recipes #4 Lemon Chia Seed Pancakes with Roasted Strawberries

Chia Seed Recipes #4 Lemon Chia Seed Pancakes with Roasted Strawberries


For the Roasted Strawberries:
1 lb. fresh strawberries, hulled and cut in half
1 tablespoon fresh lemon juice
1 tablespoon sugar in the raw

For the Lemon Chia Seed Pancakes:
2 cups white whole wheat flour
2 tablespoons granulated sugar
Zest of 2 large lemons
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup Land O Lakes® unsalted melted butter, cooled
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 cup chia seeds
Land O Lakes® Butter with Canola Oil, for serving


  1. Preheat the oven to 375 degrees F. In a medium bowl, combine the strawberries, lemon juice, and sugar. Toss to combine. Pour strawberries on a greased baking sheet and roast for 20 minutes. Stir the strawberries and roast for an additional 7-10 minutes, until the strawberries are soft and juicy.
  2. While the strawberries are roasting, make the pancakes. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until lemon is fragrant.
  3. In a large bowl, whisk together flour, sugar/lemon mixture, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, melted butter, lemon juice, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the chia seeds.
  4. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with Land O Lakes® Butter with Canola Oil and roasted strawberries.



For the Muffins

  • 2 large lemons (yielding ¼ cup zest and ⅓ cup juice)
  • ½ cup sugar
  • 1½ cups all purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 tablespoons oil
  • ½ cup thick plain Greek yogurt (I did not use low fat)
  • ¼ cup milk or cream (I used half and half)
  • 3 tablespoons chia seeds
  • 2 tablespoons poppy seeds
  • 2 tablespoons honey

For the glaze

  • 1 cup powdered sugar
  • 1 tablespoon honey
  • 2 tablespoons milk or cream (I used half and half)
  • 1 tablespoon salted butter


  1. Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine.
  2. In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add the wet ingredients to the dry ingredients; stir until just combined.
  3. Pour batter into greased muffin tins; you should be able to get 8 large muffins. Bake for 12-14 minutes or until the tops spring back when touched.
  4. For the glaze, whisk the powdered sugar, honey, and milk together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops. Glaze should set quickly.

Chia Seed Recipes #2 Quinoa Chia Seed Protein Bars


  • 2 Tbsp. organic honey (use 100% pure maple syrup to make vegan)
  • ¼ cup organic brown rice syrup
  • ½ cup raw almond butter – 28 grams protein, 16 grams fiber
  • ½ cup dry quinoa (I used white, but you can use any variety)
  • ½ cup chia seeds (I used black chia seeds, but any kind will work)
  • 2 Tbsp. ground flax seeds
  • ¼ tsp. pink Himalayan salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1 cup rolled oats (gluten free)
  • ½ cup raw almonds; coarsely chopped


  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
  3. In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
  4. Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
  5. When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
  6. Bake on middle rack of oven for 15 minutes.
  7. When finished, remove from oven and let cool for 10 minutes.
  8. After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
  9. Cut finished bars with a sharp, non-serrated knife or pizza cutter 4 times horizontally and 4 times vertically to create 8 bars total.
  10. Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.

Chia Seed Recipes #1 Coconut Chia Protein Pancakes



  1. Combine all the dry ingredients in a bowl. Then add wet ingredients and stir together.
  2. Heat a pan and coat with coconut oil. Pour 2 tbsp of batter to form each pancake.
  3. Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.