Tag Archives: flax

Cooking With Ch-Ch-Ch-Ch-Chia

Our daughter introduced us to chia seeds a couple years ago, but then we did without since she left again, this time for Hanoi, Vietnam.  However, I’m creating some protein bars made without toxins, preservatives, etc, ad nauseam, and needing some additional protein.  Flax seed fits that bill, but flax also has a laxative affect (that’s right, you do not need to consume synthetic harsh laxatives) that is  not comfortable for some people, (though they are higher in protein and lower in carbs).  SO, chia to the rescue!  (Chia seeds are also absorbed by the body unlike whole flax seeds which generally pass through which is why they need grinding before ingesting for best results).  Both flax seeds and chia seeds are good for us, they have different nutritional values, making neither better than the other, so i include both in our diets.

Sure, we knew of chia seeds, but primarily as a novelty!

Incredibly (and thankfully), i discovered that chia seeds are grown here in the United States, though they are native to Mexico and Guatemala.  This one producer is Heartland Chia – seeds are grown, harvested, packaged in Franklin, Kentucky.

Here’s a link to the published Pumpkin Chia Granola Bars.  But for now, since i have an abundance of home canned unsweetened applesauce, i replaced pumpkin with it.  (Until this fall, when my winter squashes should be ready and i’ll make these with pumpkin)

Applesauce Chia Granola Bars

INGREDIENTS:

*purchased through Amazon at Grandma’s Cupboard

DIRECTIONS:

  • Preheat the oven to 350 degrees F
  • Spray an 8×8 inch baking pan with olive oil
  • In a medium bowl, add applesauce, honey, and vanilla extract.  Mix well.
  • Fold oats and chia seeds into batter, mix well.
  • Place dough in greased baking dish. (i spray mine with Bertolli Olive oil spray)
  • Press down until entire sheet is evenly covered.
  • Place in the oven for 20-30 minutes, test consistency with toothpick
  • Remove from oven and allow to cool a bit before cutting into 8-10 bars.

ENJOY!

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Rolled oats from Grain Millers in St. Ansgar, Iowa, Welter Honey from Onslow, Iowa, Heartland Chia from Franklin, Kentucky, McCormick Pure Vanilla from Madagascar.
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Press firmly into the pan and bake at 350 degrees F for 20-30 minutes.  I cook mine for 25 minutes.  Seems to be a good balance between chewy and crunchy.

 

Chia Bars
These easily lift out of the pan.
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Allow to cool completely.  I use a raised cookie screen to aid in cooling.  Since they don’t have preservatives, I will individually package and stick them in the freezer.  The guys have a quick and healthy snack to take to the field.  (see how beautiful even these bars are. HA HA).

 

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Bagged and ready for freezing!

Pesach Sameach!

I don’t speak Hebrew, but ‘Happy Passover’ simply hasn’t the same ring to it.  We are commanded this week of Feast of Unleavened Bread to eliminate leaven (not necessarily yeast) from our lives.   I’m not a fan of Matzoh or other flat wheat breads, so here’s what i’ve made.  For those of you who are experts on this, PLEASE let me know if this does not meet biblical standards of unleavened bread.

Focaccia Bread

  1. 3 cups almonds (ground)
  2. 1 cup shredded mozzarella (or whatever cheese you prefer)
  3. 1 1/2 teaspoons salt
  4. 1 teaspoon onion powder
  5. 1/2 teaspoon garlic powder
  6. 1/2 cup black olives (finely chopped)
  7. 2 large eggs
  8. 1/4 cup olive oil

Using my Magic Bullet, i grind the almonds into flour.  Stir all ingredients together in a large bowl with a fork, holding out about 1 tablespoons of the olive oil.

Press mixture onto a buttered 9 x 15 stone pan (use whatever you have), then bake in a 375ºF oven for 12 minutes.

Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, (sometimes i use raw butter from grass fed cows) and sprinkle with salt flakes (optional, but not too much).  Bake for another 8 minutes.  Take out of the oven immediately and let cool a bit before trying to remove the squares.  Use a spatula to remove them.

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Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, and sprinkle with salt flakes (optional, but not too much).  Bake for another 8 minutes.  Take out of the oven immediately and let cool a bit before trying to remove the squares.  Use a spatula to remove them.

Focaccia Bread

Absolutely delicious in my opinion!

Praise Yah!

tauna

Keeping Yah’s Feasts (and other Mo’edim) is not just a Jewish celebration; it is for ALL His set apart people!  What an honour we are given to give glory to Him in His way.