I used to have a lot of time for cooking. I would walk leisurely through the farmer’s market with only a faint notion of what I would cook for dinner, confident that inspiration would strike as I stood before a pile of eggplant or stared down an onion. How I long for those days. My goal now is to eat. And it has to taste good. And it still has to be made by me. If I can pack nutrients and taste into the food and cook it fast, I’m happy. So I was pretty psyched to find a recipe online that I altered and tweaked for Chia Almond Zucchini Coconut Muffins – my new go-to afternoon snack.
In fact, if you listed all the foods you’re told to eat more of, half of them would be in these muffins. You can make them gluten-free by leaving out the wheat flour and using pure almond flour. (It does make the muffins very dense though so if you want a little lightness go half and half with wheat flour and almond flour.) You can also go sugar-free by leaving out the trace amount of maple syrup and letting the dates and coconut oil handle the sweetening. It’s extraordinary just how MUCH sweetness comes out of the six dates I added as well as the coconut oil. Although the oil itself has no sugar, the faint taste of coconut is enough to trick your taste buds into thinking there’s sugar around.
The chia plays two roles here, one as an egg replacement and two by providing the complete suite of eight amino acids, Omega 3, potassium, calcium and other minerals. Chia’s been pretty hyped lately, with a lot of the praise deserved, but you have to eat A LOT of chia to get the quantity of nutrients that are often listed, so I eat it, I just don’t worship it.
How do you use chia?
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