Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Chia Seed Whole Description
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Salvia hispanica
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Whole
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Non-Irradiated
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Kosher
Frontier Co-op® Chia Seeds are oval-shaped, crunchy, dense of essential minerals. The ancient Aztec and Mayan empires used chia seeds as vital nourishment as the chia seeds absorb liquid and become plump. Chia seeds' subtle nutty flavor works well in sweet or savory dishes, and, unlike flax seeds, chia seeds don't need to be ground before eaten.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 Tbsp. (30 g)
Servings per Container: 0
| Amount Per Serving | % Daily Value |
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| Calories | 140 | |
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| Calories from Fat | 70 | |
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| Total Fat | 8 g | 12% |
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| Saturated Fat | 3 g | 16% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 10 mg | 0% |
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| Total Carbohydrate | 14 g | 5% |
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| Dietary Fiber | 8 g | 30% |
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| Sugars | 0 g | |
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| Protein | 5 g | |
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| Vitamin A | | 0% |
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| Vitamin C | | 8% |
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| Calcium | | 16% |
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| Iron | | 15% |
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Mini Lemon Zucchini Muffins
Take a walk on the sunny side and bite into one of these refreshing, mini lemon zucchini muffins. One bite-sized treat is it all it takes to put a bright, lemony pep in your step. Since these mini muffins are made with gluten-free flour, monk fruit as sweetener, chia-flax “eggs” and vegan butter, they won’t slow you down the way heavy, overly sweet, bakery-made goods might do. They just might be the perfect make-ahead, on-the-go breakfast or snack. Eat up and be happy!
Ingredients
2 cups gluten-free flour or my Mac-n-Mo's Morselicious Mix
3 Tbsp. monk fruit
2 chia-flax “eggs”
1 stick vegan butter (I like Miyoko’s)
1 lemon, juice and zest
1/2 cup full-fat coconut milk or cream
1-1/2 cups organic zucchini, shredded
2 Tbsp. chia seeds
Directions
- Preheat oven 350 degrees F. Spray coconut oil into mini muffin tins.
- In large mixing bowl, combine flour and half monk fruit.
- In separate bowl, beat butter and lemon zest. Add remaining monk fruit, “eggs,” lemon juice and coconut milk. Pour into dry ingredients and incorporate until smooth.
