Chia seeds are an amazingly versatile food. Chia originated in Mexico and is botanically part of the Mint family. These raw seeds are grown in the Atherton Tableland region of Northern Queensland without the use of insecticides. They have no added preservatives, are non-GMO and have been tested to show they are free of chemical residues. Wonderful for breakfast, baking and raw foods; soak, grind or sprout these Australian grown Chia seeds in a myriad of delicious recipes.

How to Use:

Chia seeds can be ground, soaked or sprouted. The ground meal of Chia, called Pinole, is perfect in porridge, cakes and raw food treats. Suitable in all grain-free recipes, add some to your quinoa porridge for a great start to the day, or in bread, cake and muffin mixes.

Whole seeds are best eaten after soaking. Add seeds to water or juice at a ratio of 1:10 and allow to soak for a few hours; creating a gelatinous consistency to add to smoothies or juice. Dilute further in a bottle of water with sliced lime, fresh mint and lemongrass to make a refreshing spritzer.

Soak these Insecticide-free Australian Chia seeds in coconut cream (about 1:8) for a firmer set ‘pudding’. Add cacao/mango/banana/berries/dates, and enjoy as is; or perfect for a dairy-free cheesecake filling. Chia is also fantastic sprouted. Try some in salads, wraps, raw crackers or green smoothies. Hint: For a quick and easy start to busy mornings, pre-soak Chia seeds the night before.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Images for illustrative purposes only.