GIVEAWAY! Move aside Traditional Gingerbread HOUSE! Salba Smart® Chia-Gingerbread... Tardis?!

I love Salba Smart® Chia Seeds. You can check out some of their AWESOME health benefits on my previous blog HERE.

I'm always looking for new ways to use them. This month's assignment was to make cookies incorporating chia! Being the overachiever I am, I decided to make one GIANT cookie! Gingerbread. MMM! 'Tis the season, after all!

Four words on the assignment from Salba Smart®, (as a new ambassador- THANKS GUYS!:)) stood out to me, "adapt-so-it-fits". WELL, my nerd is calling out to me this month.

I give you, Dr. Who's Chia Gingerbread TARDIS!
Dr. Who, 11th doctor minus his Fez (I think the kid ate it) and minus an arm (and the kid DIDN'T eat THAT- he had a rather unfortunate meeting with the floor.)

Adding chia seeds to a cookie recipe is SUPER simple. Make a chia gel: 1 part WHOLE seeds to 3 parts water. Let it sit until gel forms: about 5 minutes. This can be added to virtually any recipe! 

Want the HOW-TO? Here it is!


The Plans! (Template)

This took a lot of trimming to get it right, but it's a GREAT starting point!


Recipe,  Adapted from: 

Eileens Spicy Gingerbread Men

  • 1 cup butter
  • 1 cup sugar
  • 1 cup molasses
  • 2 egg yolks
  • 3 T SalbaSmart® Chia Gel 
  • 4 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cloves
  • teaspoons ginger
  • 1 teaspoon ground nutmeg


  1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk and chia gel. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. (I had them in overnight)
  2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using the Tardis Template. Place cookies 2 inches apart on ungreased cookie sheets.
  3. Bake for 10-12 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. DO NOT BUILD UNTIL THESE ARE COOL AND FIRM!

Icing  (the glue):

For the icing/glue, I use Alton Brown's Royal Icing. <-- completely recommended! It was like super glue!!! The roof would have been a lot harder without it!


For other great chia recipes, check out Salba's recipe section HERE!


E-mail a photo of something you bake with CHIA seeds and Salba Smart will send you a special prize package!

Happy Holidays!

----D.G. Says


  1. Salba chia has 5.58g (35%) more protein than generic chia
    Salba chia has.

    Crazy Awesome! :D

  2. I plan on making some oatmeal cookies with chia and cranberries! yummmmm :D