Chia seeds are the tiny black seed from a desert plant that is part of the mint family. They are amazingly versatile - they are grindable and are excellent at forming gels. Chia seeds are often called for in recipes to bind, bulk out and add nutrition without adding flavour.
Cooking with Chia Seeds
I love making chia pudding in the summer - soak the seeds in water or a milk in the fridge overnight ideally (if not, then for at least 2 hours). The seeds will absorb the liquid and take on a tapioca like apperance as they form a gel. Then just add spices such as cinnamon, ginger or a little honey or fruit juice to add flavour, add a dollop of coconut cream, some goji berries and enjoy.
For a different flavour and texture, dry fry the seeds at a low temperature on the hob for 20 seconds and then add to your salad or brekkie.
Whole, soaked chia seeds can also be used to thicken stews and soups - start with 1-2 tablespoons of whole seeds and stir thoroughly. Then turn down the heat and wait for a couple of minutes to the chia to take effect.
Ground seeds can be used to substitute eggs in baking. To replace one large egg, use 1 tbsp of ground chia seeds and 3 tbsp of water.
Ingredients: Chia seeds
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.