Mesquite Chocolate Chia Seed Muffins

I had a lot of chia seed and mesquite powder laying around which I barely use, so when I found this recipe, I was definitely interested in trying it out. These are tasty, healthy, and gluten-free. I would be down for making these again sometime.


(Recipe from Pure2Raw)

Makes 8-9 muffins

1/4 cup coconut flour
1/4 cup mesquite flour ( may use carob, any flour on hand, or more cocoa for a more rich muffin)
1/2 cup cacao
1/4 cup chia seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/2-3/4 cup coconut milk (or milk of choice)
1 cup xylitol

Place all dry ingredients into your bowl. Whisk together.
Add in your eggs, sugar and slowly add in milk
Stir till just combined.
Scoop into your muffin liners and bake in a 350 degree oven. For about 16-18 minutes, till toothpick comes out clean.


Quinoa & Chia Crunchy Cereal

I love cereal, but I’ve cut back since switching to my healthier diet due to all the processed ingredients in cereals. If I do eat cereal, I like to buy a raw brand cereal, making sure there’s no bad sugars in there. So when I saw this recipe from Oh She Glows of homemade cereal, I was intrigued to try it out.

Makes 2 servings

1 1/2 cups cooked quinoa
1 T chia seeds
2 T pure raw agave nectar
1/2-3/4 t cinnamon
1 t vanilla
pinch or two sea salt

1. Soak quinoa 2 hours prior and rinse
2. Cook quinoa with water, with amount as directed on package
3. In a small bowl mix everything together. Pour onto a cookie sheet lined with parchment paper. Break up into chunks with a spoon and flatten with a hand as if you were making flatbread.
4. Cook for 40-50 minutes at 375F, being sure to check half way through and adjust cooking time if necessary. Cereal should be slightly golden brown when finished. Remove from oven and cool.

It was good and crunchy. I enjoyed it with some almond milk. I would make it again except it is time consuming just for 2 bowls of cereal. If I make it again, I would double the batch next time so at least it’d last a little longer.