Utilising the fantastic benefits of chia seeds, wheat-free and satisfying sweet cravings perfectly, this is the perfect snack or after-dinner treat with coffee.
Heralded as the “ultimate super food” chia seeds contain more omega-3 fatty acid than salmon, more fibre than flax seed and a wealth of antioxidants and minerals.
Chia is a member of the mint family from Mexico and South America, but it is the power of this flowering plant’s seeds that has attracted the attention of nutrition enthusiasts across the world. Not only do believers claim the seeds can reduce inflammation, improve heart health and stabilise blood-sugar levels, it can also lower cholesterol and help to maintain muscle development.
As well as all of this, it’s mild nutty taste makes it the perfect addition to health-conscious snacks. Why not combine with dates and walnuts for an easy and delicious treat with a wealth of health benefits?
Preparation Time: 10 minutes
Cooking Time: nil
Makes: 16 wedges
Ingredients:
150g (5 1/2 oz/ 1 1/2 cups) rolled (porridge) oats
90g (3 1/4 oz/ 3/4 cup) walnut halves
35g (1 1/4 oz/ 1/2 cup) shredded coconut
45g (1 3/4 oz/ 1/4 cup) white or black chia seeds
1 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder, sifted
2 teaspoons natural vanilla extract
425g (15 oz) pitted dried dates, chopped
Pure icing (confectioners’) sugar, to serve
For the slices:
1) Put the oats, walnuts, coconut, chia seeds, cinnamon, cocoa and vanilla in a food processor and process until all the ingredients are finely chopped.
2) With the motor running, start adding the dates a few pieces at a time, processing until all the dates have been added and the mixture is starting to come together. Use clean hands to bring it together completely, adding 1-2 teaspoons of cold water if necessary.
3) Pres the mixture evenly into a round 20cm (8 inch) cake tin, smoothing the surface firmly with the back of a metal spoon. Cover and refrigerate until ready to serve.
4) To serve, dust with icing sugar and cut into thin wedges.
TIP: This slice will keep, covered in plastic wrap in the refrigerator for up to two weeks.
Recipes and images taken from Supergrains by Chrissy Freer (£14.99), published by Murdoch Books. @murdochbooksuk
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