This version has more honey and no baking powder. I have also changed the method of mixing.
It gives a sweeter and crisper cookie, and my family likes it better. The original recipe is at the bottom of the page.
The ingredients below are for 16 cookies
4 Tablespoons of chia seeds
1 dessert spoon of cinnamon
4 Tablespoons of flour (quinoa flour if available)
2 Tablespoons of rolled oats
2 Tablespoons of chopped dried fruit
4 Tablespoons of honey
Grind the chia seeds in a blender or coffee grinder
Add the cinnamon, flour and rolled oats
Toast these ingredients carefully in a frying pan until very slightly brown
Allow to cool
Add the dried fruit
Blend the eggs and honey in a blender and stir into the dry ingredients
Place spoonfulls of the mixture on a greased baking tray and flatten them out
Bake in a moderate oven for about 20 minutes
Chia pinole cookies original
This mixture makes 8 cookies – double the quantities below to make 16. Eating 4 cookies will give you 1 tablespoon of chis seeds. They are very filling and very nourishing.
2 tablespoons chia seeds
1-2 teaspoons cinnamon
1 and a half tablespoons honey
1 Tablespoon sultanas
1 Tablespoon chopped dates
1 Tablespoons quinoa flour or other plain flour
1 teaspoon baking powder
1 Tablespoon rolled oats
Make chia pinole
Grind the chia seeds into a fine powder in a coffee grinder or blender with a grinding attachment.
In a heavy bottomed frypan heat the ground chia until it is starting to brown slightly.
Take of the heat and transfer to a mixing bowl.
Add the cinnamon and mix well.
Add the honey and mix through until the mixture is the consistency of breadcrumbs.
Put flour, baking powder and rolled oats into a bowl. Mix well.
Add the pinole mix and the dried fruits and combine together.
Beat the egg and add to the cookie mixture.
Take spoonfuls of the cookie mixture and press onto an oiled baking tray.
Cook in a medium over for 20 minutes.