Let’s celebrate the most favourite season of all – Christmas.
And with that, we’re sharing five mouth watering Christmas Chia Recipes that you can enjoy together with your family and friends.
5 Christmas Chia Recipes
These nutritious, easy to follow Chia recipes are made with seasonal summer ingredients, and are perfect for enjoying in the warm Australian Christmas weather!
Chia and Quinoa Turkey Stuffing
This is a delicious chia stuffing recipe for turkey that also works great on its own as a side with other vegetables.
Thoroughly rinse ½ cup quinoa and drain off any excess water. Sauté 1 finely diced onion and 2 crushed garlic cloves in olive oil. Chop ¼ cup walnuts, 2 tbsp sage and 4 prunes, add to frypan. Add the quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer, cover the pan and cook for 15 minutes. When the quinoa is cooked, remove from heat, stir through 3 tbsp chia seeds, season with salt and pepper. You can now stuff the turkey or eat the stuffing as a vegetarian side.
Makes 1 ½ – 2 Cups.
Roasted Turkey Breast with Chia Seeds and Herbs
The perfect holiday dish when you don’t want to cook a whole turkey. The chia seeds and herbs create a nutritious crust.
Line an oven tray with baking paper. Preheat oven to 350º. In a small bowl mix 2 tbsp chia seeds, 1 tbsp finely chopped parsley, ¼ tsp dried or fresh thyme. Place 1 large turkey breast (skin on) in a roasting pan, rub with olive oil, then generously sprinkle both sides with salt and pepper. Place breast skin side up, evenly sprinkle the chia mixture on top and bake for 45 – 55 minutes or until the juice runs clear. Let stand before slicing and serving. Use fresh thyme sprigs for serving. Serves 4
Cranberry, Orange and Chia Relish
This relish is delicious, and great served with turkey and a good tip is to use the left ovrers in sandwiches the next day.
Adding chia seeds helps to boost the nutrition and thicken the relish. This relish also makes a lovely gift for your hosts if you are traveling for the holidays.
Place ¾ cup orange juice, ½ tsp orange zest, 2 cups fresh or frozen cranberries, ¼ cup honey in a medium sauce pan on medium heat. Bring to boil, then reduce heat to medium and simmer. Stir often until the mixture has thickened and reduced by half. Remove from heat, stir in 2 tbsp chia seeds and 2 tbsp chia oil (optional). Let rest for 5 minutes, and then stir again. Chill until ready to serve. Keeps refrigerated for 4 – 5 days. Makes 2 cups
Chia Pumpkin Pie
We’ve given this traditional holiday recipe an overhaul and added chia for a nutritious, guilt-free version.
You will need either a store bought crust (9 inch shell) or basic pie pastry recipe. Preheat oven to 350º. Remove pulp/seeds from a half pumpkin and rub with 1 tbsp olive oil.
Place cut side down on a lined baking pan and bake for 45 minutes until the flesh is tender.
Scrape the pumpkin flesh from the peel and mash by hand.
Add 2 cups mashed pumpkin, ½ tsp cinnamon, 1 tsp salt, 4 lightly beaten eggs, ½ cup honey (slightly warmed) and 1 cup milk in a large bowl. Using an electric mixer beat together until well combined. If using store bought crust sprinkle 2 tbsp chia seeds evenly around the crust.
If making homemade crust, work 2 tbsp chia seeds right into the dough. Pour filling into pie shell, smooth the top and bake for 50 to 55 minutes or until a knife inserted in the pie comes out clean. Loosely cover with baking paper if the crust begins to brown too quickly.
Cool to room temperature. Sprinkle ½ cup dried cranberries and ½ cup toasted walnuts mixed with 2 tbsp honey to top of pie. Drizzle topping with ½ cup cranberry jelly (optional) mixed with 2 tbsp water. Then sprinkle another tsp of chia seeds generously across topping and serve. Serves 6 – 8 slices.
Lemon, Coconut & Chia Energy Balls
160g pitted dates
180g roasted cashews
1 cup (80g) desiccated coconut
40g chia seeds
1 lemon, zest and juice
- Place dates in a food processor or blender and process until broken down into small pieces.
- Add cashews, 40g coconut, chia seeds, and lemon zest and lemon juice. Process until a dough is formed and all the ingredients come together – approximately 1-2 minutes.
- Roll into 18 balls and cover in the remaining coconut.
- Store in refrigerator for up to 1 month