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Friday Food Fact: Power Seeds and Almond Flax Cakes

Do you have a picky eater? Are you trying to get more essentials their diet? I am sure most of you are familiar with flax seeds, but how about chia seeds?  They are the newest yet most ancient of seeds that have been staples in the human diet for ages. 

According to Raw Organics, ounce for ounce chia seeds provide more omega 3 fatty acids than Salmon, more antioxidants than blueberries, more calcium than milk, more magnesium than broccoli, more iron than raw spinach, and more potassium than bananas.  Chia seeds are great for staying hydrated in the hot summers due to Chia seed’s hydrophilic nature; means they love water and can absorb up to 12x’s its weight so its great for curbing your appetite.

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Flaxseeds are another powerhouse. In addition to all of the above benefits of chia seeds, flaxseeds are a #1 source of lignans which are plant based compounds that support cellular and hormone health.  Flaxseeds and Chia seeds can also be used as egg substitutes in allergy friendly recipes. 

So what exactly does this mean for you?  Throw a handful of Organic Chia seeds or flaxseeds in your smoothie, on top of oatmeal or yogurt, or substitute for eggs by using 1 tbs of seed to 3 tbs water and microwave to achieve egg like texture.  If you are vegetarian, this is one easy way to get more plant based essential fats, fiber, protein, and magnesium in your daily diet.

Oh My Veggies shares a recipe for Mexican Chia Seed Pudding here.

My Whole Food Life has a recipe for Chia Seed Pudding that uses berries too!  Check it out.

The Roasted Root has a recipe for Almond Flour Pancakes that are great for a breakfast meal, or as a savory side to go along with a chicken or fish dinner.  We have tried these, but changed them up a little by using flax seed. 

Our recipe below!

Almond Flax Cakes
Yields 8
Dairy Free, Gluten Free, and Egg Free pancakes
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  1. 1-3/4 cups almond meal
  2. 1 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 2 tbsp flax seed
  5. 6 tbsp water
  6. 2 teaspoon pure vanilla extract
  7. 3/4 cup almond milk
  1. 1.In a small bowl, mix the flax seed with the water and stir. Microwave in short increments to achieve an egg like consistently. Stir.
  2. 2.Mix the flax seed mixture with the almond milk and vanilla extract and mix thoroughly.
  3. 3.Add the almond flour, salt and baking powder and mix until smooth.
  4. 4.Heat a large skillet to medium-high heat and add just enough oil (olive) to lightly coat the pan.
  5. 5.Pour about ¼ cup of batter into the skillet.
  6. 6.Cook until the sides of the pancakes firm up and a bubble or two escapes from the top.
  7. 7. Flip the cakes carefully - they are more fragile than a wheat flour pancake, cook about a minute more.
  8. 8. Repeat with remaining batter.
  9. 9. Serve with honey or real maple syrup OR as savory side!
Adapted from
Adapted from
Kids Kitchen

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