Lemon Chia Seed Scones / Pan de Limón con CHIA

Change up your morning oatmeal routine by making scones instead, or enjoy them with a cup of coffee as a mid-afternoon snack. There is no wrong time to eat these


 
Recipe
Lemon Chia Seed Scones

vegan, gluten-free, dairy-free
makes 6 large scones

2 cups oat flour (use certified gluten-free oats if necessary)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chia seeds
1 Tbsp coconut flour
1/4 cup coconut oil, hardened in the fridge
1/4 cup honey (or favorite liquid sweetener such as maple syrup)
1 egg (1 Tbsp ground flax + 3 Tbsp water for vegan egg substitute)
1/2 tsp vanilla
1 Tbsp lemon juice
1 Tbsp lemon zest, or orange zest

Directions:
1. Preheat oven to 350 F and line a baking sheet with parchment paper. If making your own oat flour, add two heaping cups of old-fashioned rolled oats to the base of a food processor and process for 10-15 seconds, or until four-like consistency is reached.


2. Add baking powder, baking soda, coconut flour, and salt to the oat flour in the food processor. Process 5 seconds. Add the chia seeds and process 3 seconds.




3. Take coconut oil out of the fridge and break apart into small chunks. Add coconut oil pieces to the food processor and process 5 seconds. Add egg (of flax-egg), honey, vanilla, lemon juice, and lemon zest. Process until just combined.

4. Using a spatula, scrape dough out onto prepared baking sheet. Let sit about a minute to allow coconut flour to absorb some of the moisture. Form dough into a circle, about an inch thick, and cut into six triangles.



Cambia tu rutina de desayuno por un panesito de limón con chia ideal para acompañar con una taza de café a media tarde. Ya que la chia le proporciona un alto nivel nutricional al tradicional pan lo puedes comer a cualquier hora como snack.

Receta de Pan de Chia con Limón

(Rinde para 6 rebanadas )

2 tazas harina de avena (sin gluten)

1/2 cucharadita de levadura

1/2 bicarbonato de sodio

1/4 cucharadita de sal

1/4 taza de semillas de chia

1/4 cucharadita de harina de coco

1/4 taza de aceite de coco

1/4 taza de miel

1 huevo ( puedes usar el sustituto de huevo ) ç

1/2 cucharadita de vainilla

1 cucharada de jugo de limon

1 cucharada de cascahara de limón o de naranja



Precaliena el horno a 350ºF y forra una bandeja para hornear con papel pergamino. Si haces tu propio sabor de avena.
Si haces tu propia harina de avena, agrega dos tazas copeteadas de avena entera para trituralas durante 10-15 segundos, o hasta que se alcance la consistencia deseada.

Agrega la levadura, bicarbonato, harina de coco y sal en la harina de avena que tenemos en el triturador. Mezcla por 5 segundos. Agrega la chia y muele hasta que todos los ingredientes esten incorporados.



Agrega los trozos de aceite de coco a la licuadora y mezcla por 5 segundos. Agrega el huevo o el (sustituto de huevo), miel, vainilla, jugo de limon y la piel de limon. Mezcla todos los ingredientes hasta que se incorporen

Deje reposar alrededor de un minuto para permitir que la harina de coco pueda absorber algo de la humedad. Formar la masa en un círculo, alrededor de una pulgada de espesor, y cortar en seis triángulos. 

Hornear durante 15 minutos. Sacar del horno y con un cuchillo afilado, separa las piezas. Hornear otros 3-5 minutos para permitir que los bordes queden crujientes. Enfriar sobre una rejilla.

Vanilla Bean Chia Pudding with Fresh Mint and Mango.

Ingredients:

 

- 2 cups unsweetened vanilla almond milk
- 1/3 cup + 2 tablespoons chia seeds
- 1 tablespoon vanilla bean paste
- 1 pinch of salt
- 1 mango, chopped
- 2 to 3 ounces of dark chocolate, chopped
- 2 tablespoons roasted pistachios, chopped
- 1 handful of fresh mint, torn
- a drizzle of honey, if desired

Directions:

In a large bowl, whisk together the milk, chia seeds, vanilla bean paste and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight.

When you're ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice. Cover the top with mango, a sprinkle of dark chocolate, a sprinkle of pistachios and fresh mint. Drizzle with a bit of honey and eat.

Note: if you want your pudding sweeter, you can use a sweetened almond milk or add honey to the actual pudding when mixing it up. When I make the pudding, I portion it into jars and cover with plastic wrap, keeping them in the fridge, I add the toppings each time before eating one.

 [inspired by giada's feel good food]

What's chia?

Chia, or Salvia hispanica L, is a member of the mint family from Mexico and South America. The flowering plant can sprout in a matter of days, but chia's appeal is in the nutritional punch of its tiny seeds.

With more omega-3 fatty acids than salmon, a wealth of antioxidants and minerals, a complete source of protein and more fibre than flax seed, the seeds have been dubbed a "dieter's dream", "the running food", "a miracle", and "the ultimate super food", by advocates and athletes.

What's in 100g of chia?

• Protein: 20.7g
• Fat: 32.8g
• Carbohydrate: 41.8g
• (of which fibre is 41.2g)
• Calcium: 714mg
• Iron: 16.4mg
• Niacin (B3): 613mg
• Thiamine (B1): 0.18mg
• Riboflavin (B2): 0.04mg

Source: Nutritional Science Research Institute

To some the seeds taste utterly bland, but to others there is a slight nutty flavour. It also can seem expensive compared with other seeds and nuts.