This wonderful not-for-profit organization in Sierra Vista, Arizona is a terrific resource for anyone interested in sustainable agriculture, community gardening, and desert heritage foods.
Their website includes an informative page on the history of chia seeds, as well as a page of recipes, including this one:
Oat and Seed Candy Bar
2 cups rolled oats
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
2 or 3 Tablespoons chia seeds
½ cup honey or agave nectar
2 Tablespoons unsalted butter or tahini
Preheat oven to 325 F. Butter an 8-inch square baking pan. Spread oats and seeds on baking sheets. Bake for 20 minutes, stirring twice to assure uniform toasting. Transfer to a medium bowl. Pour honey into a small saucepan and bring to a boil. Reduce heat to low and simmer for 7 minutes or until honey reaches 275 F on a candy thermometer. When it starts to condense and thicken it is ready. Stir in butter. Pour hot syrup over oat mixture and stir to combine. Spread in pan evenly. Cut into bars. Tightly wrap in plastic wrap or waxed paper.
