Gluten Free Recipes
In this easy recipe, milled chia stands in for the standard wheat flour, illustrating just how simple it is to bake without wheat. Note: Try using your mini-muffin tins. The muffins bake up higher and lighter when made small.
1-1/2 cup milled chia
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup oil or melted butter
1/2 cup milk
1/4 cup honey
Optional: 1 cup raisins, dried cranberries, chopped dried apricots, frozen blueberries, or chopped peaches
Preheat the oven to 350 degrees. Line two standard muffin tins or four mini muffin tins with muffin papers, or lightly greased muffin tins.
In a medium bowl, whisk together the chia, baking powder, and salt.
In a large bowl, mix together the egg, vanilla, oil, milk, and honey, combining thoroughly.
Add the dry ingredients to the liquid ingredients, then add the fruit, if using. Gently mix until just combined.
Fill each muffin cup 2/3 full of batter.
Bake in middle rack of the oven until golden brown, 20 to 25 minutes. Cool in the tins for 5 minutes before removing.
Recipe makes 2 dozen regular size muffins, or 4 dozen mini-muffins.
Milled chia is nothing more than chia seeds that have been ground into meal so it can be used as a flour-like ingredient in baked goods.
To make your own milled chia, take as much chia as you’d like and grind it in a clean coffee mill, food processor, or high-speed blender. Process the seed until it resembles sand in texture. You want a coarse flour. It keeps well, so go ahead and make extra so that you'll have milled chia handy for all your recipes.