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 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.
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!
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
• 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.