Ingredients:

2 teaspoons orange peel dried
2 teaspoons lemon peel dried
1 teaspoon parsley dried
1 teaspoon onion dried
1 teaspoon cilantro dried
1 teaspoon sea salt
Different kinds of ground pepper
2 tablespoons of toasted amaranth, sesame, quinoa, flax and chia seeds mix

Preparation:

Mix all the ingredients in a bowl. If you have any leftover, you can keep it in a sealed jar or cold place.

4 units

Ingredients:

• 2 tablespoons of grated cheese
• 2 teaspoons of amaranth seeds
• 2 teaspoons of sesame seeds
• 2 teaspoons of chia seeds
• 2 teaspoons of flax seeds

Preparation:

Mix the ingredients and pour 1 tablespoon of the mixture on a hot pan, at a low fire. Take out as the cheese starts to melt. As long as it is warm, it can be shaped into different things, such as baskets.

It goes well with salads and other dishes.

Ingredients:

2 tablespoons quinoa seeds (to make quinoa flour)
2 tablespoons corn starch
1 teaspoon sea salt
2 teaspoons brown sugar
Pepper
1 tablespoons sesame seeds
1 tablespoon amaranth seeds
½ cup water
Carrots strips
Branches of broccoli
Champignons

Preparation:

To obtain the quinoa flour, grind the seeds in a coffee grinder or food processor. Reserve.

Mix the ingredients and dip the different vegetables. Cook in hot oil for some minutes.

30 units approx.

Ingredients:

160 g wheat flour
30 g flour
60 g traditional oat
1 teaspoon baking powder
1 cup seeds mix (sesame, flax, chia)
2 teaspoons brown sugar
1 teaspoon sea salt
100 g butter

Preparation:

Pre-heat the oven at a medium temperature (180 °C).

Mix all the dry ingredients with the butter and add the necessary amount of cold water until the dough is unified.

Roll out the dough very thin on a floured surface. With a chopper or a knife, cut the cookies and put them over a clean sheet.

Bake for 15 minutes approximately.

12 units

Ingredients:

180 g quinoa seeds (to make quinoa flour)
180 g amaranth flour
Sea salt
2 eggs
250 cc milk
80 g Parmesan cheese
80 gr Pategras grated cheese
125 g melted butter or ghee
2 tablespoons chia
2 tablespoons flax seeds
4 tablespoons amaranth seeds
4 tablespoons sesame seeds.

Preparation:

To obtain the quinoa flour, grind the seeds in a coffee grinder or food processor. Reserve.

To obtain the amaranth flour, grind the seeds in a coffee grinder or food processor. Reserve.

Mix the different kinds of flour, the salt, the toasted seeds and the different kinds of cheese.

Separately, beat the eggs and the milk. Incorporate the different kinds of flour to the mixture, add the butter and mix.

Put the mixture in three quarters of the muffins cups capacity and sprinkle with sesame seeds.

Bake in a pre-heated oven at a medium temperature (180 °C) for 20 minutes approximately.

2 servings

Ingredients:

2 red apples
Apple pulp
10 g toasted and chopped nuts
10 g toasted and chopped almonds
2 teaspoons corn syrup
2 teaspoons brown sugar
1 tablespoon sesame, flax and chia seeds mix
½ teaspoon cinnamon

Preparation:

Core the apples and reserve the pulp.

Mix the apple pulp purée, the nuts, the almonds, the corn syrup, the sugar, the seeds and the cinnamon.

Refill each apple to the top and bake in an oven at a medium temperature (180 °C) for 15 minutes approximately.

Chia seed is a seed that does not need special preparations. It can be eaten directly from the pot and combined with any kind of food: mixed with juices, desserts, salads, etc. It does not have any contraindications against consumption and the minimum serving per day is of 5 grams per person.

6 servings

Ingredients:

½ cup brown sugar
½ cup water
¼ cup glucose
1 teaspoon ghee (purified butter)
140 g toasted and chopped nuts and almonds mix
100 g toasted white sesame, chia and quinoa seeds mix

Preparation:

Put the sugar, the water and the glucose in a pan and heat until syrup is obtained at 116 °C. Incorporate the butter and the almonds, the nuts and the seeds. Mix.

Put the preparation in a mold covered with aluminum foil and barely oiled. With wet fingers, even up and give shape. Let cool and cut in bars.