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Chili-Lime Chia Seasoning (raw, vegan, gluten-free, nut-free)

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This is one of those recipes that just goes to show you that when a recipe goes wrong, it can be repurposed into some other creation.

One afternoon, I was aiming to create some raw taco shells. They were looking good and smelling good. All was good. Or so I thought.

It wasn’t until I tried to load my taco shell with all my goodies when the shells crumbled to bits.  I took a deep breath… that’s ok. I have more, I will just get another one. Taco shell in hand, I attempted to pile in my Mexican fillings…. my taco shell crumbled.

I had to sit down and scratch my head on this one. As I was pondering what went wrong, I aimlessly started to nibble on the broken shell bits. Gosh, it sure tasted good and what a shame that I couldn’t use them as intended. The bits weren’t even strong enough to turn into chips.

Tossing all of them wasn’t an option. I can’t stand wasting food. As stood at the kitchen counter staring at the beautiful discs, I started to brainstorm about what I could do.

I decided to  put them in the food processor and give them the ride of their life.  I blitzed them  until they turned into a coarse mealy texture.

My idea is to use this mixture as a condiment on salads and other raw dishes that might benefit from a “crunch” and some spice!  Mission accomplished!  In fact, this evening my husband prepared a trout for dinner and I suggested coating the fish in this seasoning before he grilled it.  He did just that and it came out amazing!  I contemplated deleting this post and chalking this up to experience but to be honest, it wasn’t a failure, the destiny that these ingredients had laid before me mutated into another divine creation!  Introducing… Chili-Lime Chia Seasoning

Chili-Lime-Chia-Seasoning-featuredIngredients:

  • 1 cup chia seeds, ground
  • 1 1/2 cups coarse corn meal (not raw)
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp Himalayan pink salt
  • 4 cups water, filtered or spring
  • 1 cup raw corn kernels, organic! frozen or fresh
  • 1/2 large onion, diced
  • 4 large cloves garlic
  • 2 jalapeño peppers
  • 1/3 cup lime juice
  • 1 cup minced fresh cilantro

Preparation:

  1. In the food processor combine the ground chia seeds, corn meal, chili powder, cumin, and salt. Pulse together so the dried ingredients are well mixed.
  2. Add the water, corn, onion, garlic, jalapeno, lime juice and cilantro.  Blend until everything is well mixed.
    • Set aside for 15 minutes so the chia seeds can start to thicken up the batter.
  3. Spread the batter out thin onto the non-stick sheets that came with the dehydrator.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 4-6 hours or until dry and crisp.
  5. Once completely dry, break the sheet up and place the pieces in your food processor.  Using the “S” blade, pulse until you reach a coarse mealy texture.
  6. Store in a canning jar.

11 thoughts on “Chili-Lime Chia Seasoning (raw, vegan, gluten-free, nut-free)

  1. Sarah says:

    Thanks! This looks like a great way to get those healthful chia seeds in! especially for my brother, who loves spicy things!

  2. Chris says:

    What can you use in place of corn and cornmeal? I am allergic to corn! Thanks!

    • amie-sue says:

      Hi Chris,
      Hmmm, omitting corn will change the flavor profile of this recipe but you could use raw buckwheat perhaps, that has been sprouted, dehydrated and ground up. Sorry to hear that you are allergic to corn!

  3. Chris says:

    Any idea how I can make a raw “eggplant parmagiana?” Thanks!!!!

    • amie-sue says:

      Hello Chris, I haven’t tried making it. I will have to research and test it out. I don’t post recipes without testing them first. Right now I am setting up a new house and don’t have my kitchen supplies with me… in route with shipping company. So, it will be a bit before I can really start playing in the kitchen… boy, am I missing that! Have a happy day. amie sue

  4. Jesse Gabriel says:

    Hallo Amie-Sue.
    Ich habe einen Tipp für die Menschen die Mais nicht vertragen, sie können auch Kichererbsen der gekeimt hat und dehydriert ist und Kichererbsenmehl verwenden.
    Es ist zwar ein anderer Geschmack wie Mais aber eine Alternative.
    Vielleicht hilft es ja Menschen mit Allergien!

    Viele Grüße,
    Jesse Gabriel

    • amie-sue says:

      Translated…

      Hi Amie-Sue.
      I did not stand a tip for the people, the corn, they can of chickpeas has germinated and is dehydrated and chickpea flour to use.
      Although it is a different taste like corn but an alternative.
      Maybe it will help people with allergies!

      Best regards,
      Jesse Gabriel

      ______________________________________________________

      Chickpeas are a great sub for ppl who have corn allergens. It’s it amazing how many people are starting to react to just about every food out there. Makes it hard to create and share recipes. :P Thanks for sharing!

  5. Gwyneth says:

    How many dehydrator trays do you usually use when you make these?

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