Make your baked goods healthier! Simply add the seeds to your favourite baked goods and bake as normal to enjoy added nutrition. Chia’s unique properties also means you can substitute the following with Chia Seeds:

– Use Chia Seeds instead of Eggs: Mix 1 tbsp of milled chia with 3 tbsp water for each egg required

– Use Chia Seeds instead of Butter: Replace up to half the butter required in your recipe with chia gel, 1 part chia to 6 parts water

– Use Chia Seeds instead of Flour: Use milled chia instead of or mixed with other flours gram for gram


Chia Bia Flapjacks



160g Porridge oats

100g dried mixed fruit (raisins, cranberries, sultanas, etc.)

30g pumpkin seeds

20g sunflower seeds

30g Desiccated coconut

4 tbsp Chia Bia Whole Seeds

100g Butter

60g Brown Sugar

3 Tbsp Golden Syrup


1.Line and grease a 30×20 cm baking tin

2. Melt the butter, sugar, golden syrup and salt in a saucepan.
3. Meanwhile, mix together all the dry ingredients.
4. Add the dry ingredients to the syrup and press the mixture into the tin using the back of a spoon.
5. Bake in an oven preheated to 180°C for 20 mins.
6. Allow flapjacks to cool before cutting into bars and storing in the fridge.


Chia Bia Oat Cookies



85g butter

130g light brown sugar

1 medium egg

2.5 ml vanilla essence

75g self raising flour

1/2tsp ground cinnamon

A pinch of salt

110g rolled oats

75g sultanas

2 tbsp Chia Bia Whole Seeds

1. Preheat oven to 190°C/Gas Mark 5
2. In a large bowl, cream together the butter and sugar until smooth before beating in the egg and vanilla essence until fluffy.
3. Fold together the flour, baking soda, cinnamon and salt and gradually beat into the mixture.
4. Finally, stir in the oats, sultanas and Chia bia Whole Seeds.
5. Using a teaspoon, drop the mixture onto un-greased cookie sheets.
6.Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Wait 5 minutes before removing from sheet to wire rack.
7. Cool completely to allow the cookies to get crunchy.


Sausage Chia Rolls

Sausage Chia Rolls


8 regular sized, good-quality sausages

1 tsp chia seeds

1 tbsp flour

1 sheet of ready-made puff pastry

2 tbsp tomato relish

1 free-range egg, lightly beaten



  1. Place the sausages in a medium sized saucepan. Bring to the boil and simmer for 10 minutes. Remove from the saucepan and place on a plate, to cool slightly.
  2. Preheat the oven to 200°C/fan 180°C/gas mark 6.
  3. Combine 1 tsp of chia seeds with 1 tbsp of flour. Dust most of it over the countertop. Place the sheet of pastry on top, dust the top of the pastry with the remaining chia and flour mix. roll the pastry out carefully, using a rolling pin.
  4. Cover the pastry with a thin layer of tomato relish.
  5. Cut the sheet of pastry into 8 even sized pieces.
  6. Place a sausage on the edge of each piece of pastry and roll to cover.
  7. Lightly brush each roll with a little beaten egg.
  8. Place on a lightly floured baking tray and bake in the pre-heated oven for 15-20 minutes, or until the pastry is golden and risen. Serve hot or cold, with a dip of your choice. Do not reheat.