Breakfast · Recipes · Snacks and starters · Sweet things

Almond Butter and Jelly Chia Pots


This recipe creates a beautiful creamy dessert (or breakfast) you can substitute the boysenberries for whatever fruit that is in season and add flavours like cacao and vanilla to mix things up


Prep time 20 mins, serves 4

½ C white chia seeds

1 C dairy free yoghurt

1 C almond milk

2 C frozen boysenberries + a few to serve

3 tbsp. maple syrup

4 tbsp. almond butter


In a medium sized bowl mix together chia seeds, almond milk, 2 tbsp. of maple syrup and yoghurt. Allow to sit for 10-15 minutes, stirring well every few minutes until the mixture thickens and chia seeds are plump, add a little extra almond milk if the mixture becomes too thick.

In a small saucepan place boysenberries with a little water and warm on stove to defrost. Scoop out berries into a small bowl leaving most of the liquid behind add 1 tbsp. maple syrup then using a hand whizz or food processor blend until smooth.

In four glasses layer chia seed mix, boysenberry sauce and dollops of almond butter. Alternating with each until the glasses are full. Transfer to fridge for 10mins or longer to set.

Serve cold and for an extra special treat top with shavings of dark chocolate and extra boysenberries.


Dips · Recipes · Snacks and starters

Sunflower and Chia Crackers

Sunflower chia crackers
Sunflower Chia Crackers


An easy to make savoury cracker that can be eaten on its own or topped with your favourite spreads. These will keep well and are full of flavour.

Makes 10-12 squares, prep time 10 min, cook time 15-20 min.



1 cup sunflower seeds

2 Tbsp chia seeds

3 cloves garlic, crushed

1 tsp soy sauce

1 tsp smoked paprika

1 tsp turmeric

½ tsp rock salt

1-4 Tbsp water


Preheat oven to 160C.

In a food processor grind sunflower and chia seeds until they resemble course grainy flour. Add crushed garlic, soy sauce, paprika, turmeric and salt and pulse to mix through. Slowly add water 1 tablespoon at a time (you may not need all of it) until mixture just starts to form a ball.

Rollout mixture between two sheets of baking paper until its about ½ cm thick. Remove top sheet of paper and slide bottom sheet with mixture onto a baking tray and score into squares with a knife.

Bake for 10-15 min or until crisp and golden brown.

Remove from oven break into squares and cool on rack. Store in airtight container.


Recipes · Snacks and starters · Sweet things

Crystallised Ginger Bliss Balls

crystallised ginger, chia seeds, bliss

Bliss balls are great to make at the start of the week ready to pop into your lunch for an on the go snack, full of good oils and protein, you can mix and match with different dried fruits and nuts.

Makes 12, prep time 15 min, fridge time 20min


1 ½ cup cashews

½ cup desiccated coconut

1 Tbsp chia seeds

3 Tbsp crystallised ginger

3 Tbsp date paste

½ tsp vanilla paste

Grind the cashews to coarse flour, and finely chop the crystallised ginger. Put both into medium sized bowl and add all other ingredients. Mix well with hands. The dough should come together and hold a ball shape in your hands.

With damp hands roll mixture into tbsp sized balls and place on tray.

Refrigerate for 20 min before transferring to airtight container or eating.

Breakfast · Drinks · Recipes · Snacks and starters · Sweet things

CHIA Blueberry and Apple Crumble with Blackcurrant Cashew Cream

Chia drinks

I was lucky enough to be given a box of Nelson made CHIA drink. Chloe and her dad have created an amazing , health packed drink which is available through out NZ in cafes, health food stores and supermarkets…if its not at your local store ask them why not?! CHIA contains the richest plant source of omega 3, complete protein, antioxidants and essential nutrients…can’t get much better than that really.

cashew cream chia blackcurrant
chia passionfruit iceblock


I had loads of fun creating these recipes using CHIA’s 3 different flavours, the cashew cream was the all round favourite in my household.


Blackcurrant CHIA and Cashew Cream
Makes 1 cup, Prep time 5 min
½ cup cashews soaked for 30 min in boiling water
1/3 cup blackcurrant and apple CHIA drink
2 tsp maple syrup or honey
Pinch of sea salt
Put cashews, CHIA drink, maple and salt into high speed blender or food processor and blend until smooth.
Taste and add extra sweetener as desired.
Serve with anything that calls for cream- or with my Blueberry, Apple CHIA Crumble.


Blueberry and Apple CHIA Crumble

Serves 4, Prep time 15 min, cook time 40 min


3 medium cooking apples

30cm stick of rhubarb

1 bottle of blueberry and apple CHIA

1 tbsp coconut sugar or maple syrup

¼ cup coconut flour or oat bran

½ cup desiccated coconut

½ tsp cinnamon

½ cup chopped cashews

6 dates, chopped

3 Tbsp almond or soy milk

Preheat oven 180C

Peel core and thinly slice apples. Thinly slice rhubarb

In medium ovenproof dish place half of the apples and rhubarb and pour over ½ cup of CHIA drink then sprinkle with 1 tbsp of coconut sugar.

Repeat layer with other half of apples, rhubarb and ½ cup of CHIA and 1 tbsp coconut sugar. Press down firmly.

In a small bowl mix coconut flour, coconut, cinnamon , cashews and dates and massage honey and coconut oil through with your fingers. Stir through soy milk.

Sprinkle crumble mixture over fruit, cover and bake for 35-45 min until golden and bubbling.

Serve with my Blackcurrant CHIA Cashew Cream

chia, apple, rhubard, crumble

CHIA Passion Popsicles

Makes 4-8 ice blocks depending on the size of your moulds, Prep time 15mins, freeze time 1-2 hours.


1 bottle of Orange, Passion fruit and Apple CHIA

2 frozen banana cut into chunks

4-5 tbsp almond or rice milk

2 tbsp maple syrup or honey

1 tbsp cocoa nibs- optional

4-8 small ice block moulds

Leave the frozen banana on the bench for five minutes to allow it to soften slightly.

Place in a good blender or food processor with 4 tbsp of the milk and syrup, blend until smooth- you may need to add a dash more milk.

If using cocoa nibs sprinkle a tsp full into the bottom of each mould, top each with a Tbsp of CHIA drink. Fill rest of mould with banana ice-cream mixture. Push in ice block sticks and freeze for 1-2 hours.

If you want chocolate banana ice-cream then mix in 2 tsp cocoa powder into the banana ice-cream mix.