Sacha Inchi Recipes
Sacha Inchi Pomegrate Arugula Salad
1 pomegranate seeded
10 ounces of Arugula
1/2 cup of Incaliving’s Sacha Inchi seeds
1/4 cup of Feta cheese (crumbled)
1/2 red onion sliced
2 tablespoons of Balsamic vinegar
2 tablespoons of Honey
1/4 cup of Incaliving’s Sacha Inchi oil
Black pepper to taste (about pinch)
1/2 teaspoon of Salt
Place the onion slices in a bowl with cold water for about 5 minutes. Then drain and dry them with paper towel.
Place the arugula in a large salad bowl. Add the onions, feta cheese, Sacha inchi seeds, and pomegranate seeds.
add Incaliving’s Sacha Inchi oil, balsamic vinegar, honey, salt, and pepper in a jar. Shake to combine. Taste to adjust seasoning.
Drizzle the salad with honey balsamic vinaigrette and toss until evenly coated right before serving. Enjoy!
Protein packed Sacha Inchi Trail Mix
1/2 cup of Incaliving’s all-natural seeds
1/4 cup of Incaliving’s salted seeds
1/2 cup of Incaliving’s spicy seeds
1/4 cup of Incaliving’s Cacao Nibs
1/2 cup of walnut
1/2 cup of almond
1/4 cup of Brazil nut
1/4 cup of Pistachio
1/4 cup of sunflower seeds
1/4 cup of pumpkin seeds
2 tablespoons of dried Cranberry
1/4 cup of dried apricot
1/4 cup of raisins
2 tablespoons of shredded coconut
1/4 cup of dried banana
Place all ingredients in a large bowl and mix well. Then transfer and store in an airtight container. Enjoy
Protein Banana Bread
2/3 Chopped pecans or walnuts
1/2 cup of Incaliving’s sacha inchi protein powder
5 total bananas (1 banana for garnish)
2 cups of All-purpose flour
1/4 cup of Apple sauce
1/2 cup of Brown Sugar
1/4 cup of Whole Milk (or non-dairy milk)
2 teaspoons of Vanilla extract
1 teaspoon of Baking Soda
1 teaspoon of Ground Cinnamon
1/2 teaspoon of Salt
Preheat oven to 350° F
Lightly grease a loaf pan and then coat it in flour. Shake off the excess and set it aside.
In a large bowl, mash 4 bananas with a fork.
Add the brown sugar, vanilla, and apple sauce. Mix well.
Add the flour, incaliving’s sacha inchi protein powder, baking powder, cinnamon, and salt.
Transfer the batter to the loaf pan and garnish it with sliced bananas.
Bake for 45 minutes uncovered. Then cover it with aluminum foil and bake for another 15 minutes, or until a toothpick inserted in the center comes out dry.
Let cool completely before slicing. Enjoy!
Sacha Inchi Vinaigrette
1 Tbs. Incaliving’s Sacha Inchi oil
½ Lime or Lemon
1 pinch of pink salt
1 tsp. yellow mustard
Black pepper to taste
a pinch of crushed garlic to taste (optional)
Mix all ingredients together in a bowl, whisk until together and pour on top of salads, vegetables, rice and more.
Cinnamon Spiced Seeds
2 cups of Incaliving’s Sacha Inchi Seeds Natural
3 teaspoons of cinnamon or pumpkin spice
2 tablespoons of Maple Syrup
1/3 cup of Coconut sugar
1 tablespoon of Coconut oil
Salt to taste (a pinch)
Prepare a parchment paper lined baking sheet and set aside.
In a small saucepan, place the maple syrup, coconut sugar, and coconut oil. Melt on low heat.
Mix in the cinnamon or pumpkin spice and salt.
Add Incaliving’s Sacha Inchi Seeds and continue stirring until the liquid thickens and coats all of the seeds.
Transfer the seeds onto parchment covered baking sheet and spread them so that they do not clump up. Set them aside or place them in a refrigerator to cool and harden. Once set, transfer to an airtight container, and enjoy!
Sacha Inchi butter balls
4 teaspoons of Incalivning’s Sacha inchi Protein powder
1/4 cup of Incaliving’s Sacha Inchi spread
4 tablespoons of Apple sauce (unsweetened)
1/4 teaspoon of Ground allspice
1/2 teaspoon of Ground cinnamon
1/4 teaspoon of Ground ginger
1/4 Ground nutmeg
1/4 teaspoon of Ground cloves
1/3 cup of Chocolate chips
2 teaspoons of Coconut oil
1 tablespoon of Brown Sugar (or coconut sugar)
3 tablespoons of Coconut flour
Place parchment on baking sheet and set aside
Place all the ingredients, except for the chocolate chips and coconut oil, in a bowl. Mix until it achieves uniform consistency. Adjust the sweetness and spiciness according to your preference.
Form the dough into bite-sized balls (add a little more coconut flour if the dough is too soft and does not hold form). Place them on a parchment paper-lined baking sheet and refrigerate for an hour.
Melt the chocolate chips and coconut oil in a double boiler. Take the balls out of the fridge and dip each of them one by one until coated. Place them back on the parchment paper and put back in the refrigerator for half an hour to set.
Store in the fridge in an airtight container. Enjoy!