The right kind of seedy
You’ve heard about Chia seeds, right? I’m willing to bet you have. These itsy-bitsy little seeds have been generating quite a bit of buzz. How could something so tiny be so good for you? Measuring up to about a quarter of the size of a grain of rice, pound for pound, Chia has more omega-3 fatty acids than salmon, more fiber than oatmeal, more protein than tofu, more calcium than milk and more magnesium than broccoli.*
The kind people from Health Warrior recently sent me sample of its Chia Bars (delicious), and white Chia seeds to use to whip up something tasty. I wasn’t sure what I was going to make. I needed to give this some thought since you can add Chia seeds to a lot of things: smoothies, sauces, salads, yogurt, and baked goods.
Baked goods? That’s for me! I decided on Glazed Mango, Ginger & Chia Seed Cake. It turned out amazing! Moist and delicious, and a great way to incorporate Chia seeds into a treat. I’ve actually been heard telling people this is my new favorite cake. And this from a chocoholic!
Health Warrior Chia Bars
If you’re looking for a ready-to-go snack, check out the Health Warrior Chia Bars. They come in three flavors: Acai Berry, Coconut, and Chocolate Peanut Butter, and list Chia seeds as their first ingredient.
The bars are all-natural, vegan, dairy and soy free, and around 100 calories each. They also offer black and white Chia seeds.
I hope you try this recipe for Glazed Mango, Ginger and Chia Seed Cake. The flavors pair well together in this delicious treat, and it delivers some nutritional benefits with the inclusion of the Chia seeds.
*Nutritional information provided by Health Warrior.
Health Warrior provided me with product samples to try, and to give away. I was under no obligation to give its products a positive review, nor was I compensated financially.
Recipe for Glazed Mango, Ginger and Chia Seed Cake
Yields 1 Bundt cake
INGREDIENTSFor the cake
- Nonstick cooking spray
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons Chia seeds
- 1 cup plain Greek-style yogurt
- 2 mangoes, diced (about 2 cups)
- 3 tablespoons diced candied ginger
- 1/2 cup confectioners’ sugar (you might need a little more to make the glaze thicker)
- 2 tablespoons orange juice
- 1 tablespoon melted butter
- Preheat your oven to 350 degrees F. Lightly spray a Bundt cake pan with the nonstick cooking spray and set it aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and Chia seeds, and whisk them together.
- In another medium bowl, blend together the oil and sugar, then beat in the eggs and vanilla.
- Mix the dry ingredients into the egg mixture, a little at a time, alternating with the Greek yogurt.
- Carefully fold in the mango and ginger, then pour the batter into the prepared cake pan.
- Bake at 350 degrees F. for 25-35 minutes. The cake is finished baking when a toothpick inserted into the center comes out clean.
- When done, remove the cake from the oven and allow it to cool for about 5 minutes.
- Place your hand over the cake and carefully flip it over to remove it from the pan. Allow it to cool completely on a wire rack.
- In a small bowl, mix together the confectioners' sugar, 1 tablespoon of melted butter, and the orange juice. Blend until smooth. If you want thicker glaze, add more confectioners' sugar, a little at a time.
- Once the cake is completely cool, drizzle the glaze over it.