Chia – The Super Seed That Works With Everything
What is Chia?
Chia is the highest known vegetarian source of Omega 3 and there has been much research into the importance of Omega 3 in keeping your heart healthy. Chia is also packed full of protein, fibre, antioxidants and many vitamins and minerals that are essential for a balanced diet and healthy heart, body and mind. Many people have been able to lower their cholesterol levels by simply adding chia seeds to their diets.
The Facts:
The highest quality chia seeds are always black or white in colour, never brown. The brown seeds you often see are immature and don’t have the high levels of Omega 3 in them.
How to use Chia:
1. Egg Replacement
Many people suffer from egg intolerance or choose not to eat it. Chia is a simple and nutritious way to replace eggs in traditional recipes.
Chia is hydrophilic and absorbs 9-10 times its weight when soaked in water – this in turn creates a gel which can be used to bind your ingredients together. As chia is relatively tasteless it will not affect the flavour of your baked goods. Chia can be cooked/baked up to 200 degrees before it affects the nutritional value of the seed. To use chia as an egg substitute – combine 1 tablespoon of Chia bia seeds (whole or milled) with 3 tablespoons of water (per egg required) allow 10 – 15 minutes to gel, use in your baking mixture and bake as normal.
2. Breakfast
Chia pudding is extremely popular. To make just put 1/3 chia seeds, 2/3 water. We usually add a couple of spoons of coconut yoghurt and leave over night. In the morning, mix in your favourite toppings and be prepared for a great start to the day!
3. Water Enhancer
Chia is often added to water bottles for a quick and simple nutritional boost!
4. Toppings
You will commonly see chia topped cakes, salads and pancakes, though you wont notice much of a difference in taste.
5. Everything Else
You can put chia in anything from smoothies to porridge!
Try it for yourself with this recipe:
Chia, Apple & Cinnamon Pancakes
Serves 2 people
Ingredients:
• Milled Chia, Apple & Cinnamon – 2 tbsp
• Eggs – 2
• Ground Almonds – 1 tbsp
• Buckwheat Flour – 1.5 tbsp
• Almond Milk – 2 tbsp
• Honey/Agave – 1 heaped tsp
• Salt – pinch
• Bread Soda – ¼ tsp
• Coconut Oil for frying
How to make:
- Whisk the eggs until light and airy, this step is important to follow to ensure the pancakes rise – put some elbow grease into it!
- Add almond milk, honey and whisk again to mix.
- Sieve the dry ingredients – be careful with bread soda as more than ¼ tsp will leave an after taste so get out your measuring spoon!
- Fold in the dry ingredients to the egg mix.
- Put a knob of coconut oil on to a non-stick pan. Add 2 tbsp of pancake batter – make a circular shape. Cook for approx. 4 mins on each side until golden.
- Serve with a dollop of natural yoghurt or sprinkle of icing sugar and whatever fruits are your tipple!
Recipe and facts provided by Chia Bia.