A British Lifestyle Blog

16 December 2015

Christmas Baking With Chia Bia


Here's comes Christmas and that can only me one thing.....

Christmas Baking!!



This post is all thanks to Chia Bia, who sent me so many different variations of Chia Seeds. After my Chia Bia Challenge (where I was asked to try Chia Seeds as part of my diet for two weeks) I was further challenge with the opportunity to create some sweet treats with Chia Seeds.

It took a lot of thinking but I finally came up with two Christmas recipes that are available to all. These are Gluten Free Gingerbread and Egg- less Mince Pies- perfect for everyone to enjoy!!



For the egg- less mince pies you will need:

THE INGREDIENTS
(makes 12)

- 225g Cold butter, diced
- 350g Plain flours 
- 100g Golden caster sugar
- 280g Mincemeat
- Chia Seeds
- Icing sugar, to dust (optional)


- To make the pastry, rub the butter into the plain flour, then mix in the caster sugar and a pinch of salt. To add the 'egg' mixture to bind, mix one spoon of Chia Seeds with water (one spoon equals an egg). Combine the pastry into a bowl and knead it briefly. Chill for 20 minutes. 

- Preheat the oven to 200C. Grease a 12- hole patty tin. Cut 12 large circles out of the pasty and line the tins. Spoon the mincemeat mixture into the pies (shop brought is so much easier- if you want to Nigella though you can make your own). 

- Cut 12 slightly smaller circles and place on top of the pies, pressing to seal. Place into the oven and bake for 30 minutes until golden. Leave to cool in the tin for 5 minutes and remove onto a wire rack. sprinkle with icing sugar when serving. 




For the gluten free gingerbread men/ women you will need:

THE INGREDIENTS
(makes a lot!)

- 350g Milled Chia Feeds (I chose the cranberry flavour)
- 1tsp Bicarbonate of soda
- 2 tsp Ground ginger
1 tsp Ground cinnamon
125g Butter
- 175g Light soft brown sugar
- 1 Free- range egg
4 tbsp Algave syrup/ golden syrup


- Sift the milled Chia Seeds, bicarbonate of soda, ginger and cinnamon and pour into a bowl. Add the butter and blend until looks like breadcrumbs. Stir in the sugar. 

- Lightly beat the egg and golden syrup together and mix until it clumps together. Tip the dough out and knead briefly until smooth. Wrap in clingfim and leave to chill in the fridge for 15 minutes. 

Preheat the oven to 180C. Line baking trays with greaseproof paper. Roll the dough out and cut your chosen shape with cutters. Place on baking trays leaving a gap. 

- Bake for 12- 15 minutes until lightly golden brown. Leave on the tray for 10 minute and move onto a cooling rack to finish.  Once cool decorate how you like.


Let me know how you get on with your festive creations and share you recipes down in the comments bellow. 


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