Mia Lane
Today, chia seeds are not only found in health food stores. The small, healthy grains are not only in mueslis, yogurt preparations, or fitness bars, they are also great helpers in gluten-free baking.
The special thing about chia
Chia originally comes from Central America and belongs to the sage plants. For the Aztecs, the seeds were considered a healthy staple food, but they were also fed to chickens so that their eggs were enriched with healthy fatty acids.
A special property of the chia seeds: in liquid, they become a kind of gel. This also works in almond milk, for example. This is how you can quickly conjure up a lactose-free pudding. Simply add 3 tablespoons of seeds to 100 ml of milk, sweeten and leave to soak for at least 30 minutes.
Grains with power
Yes, the grains are high in healthy omega-3 fatty acids, fiber, and protein. But so are flaxseeds! Now, however, comes a crucial “but”. Flaxseed must be ground or crushed so that our body can absorb the nutrients. This is not the case with chia seeds. In addition: the extraordinary swelling capacity of the chia seeds, makes the small balls a vegan substitute for egg white. Another point on the plus side.
But with chia seeds it is actually the same as with all foods: the mixture makes the difference! A balanced diet geared towards physical health and a conscious lifestyle is much more important than looking at a single food item with absolutely healthy properties. Tip: try this Bircher muesli recipe with chia seeds!
Grenn chia kòm yon ranplasan ze
If you not only want to bake without gluten but also want to bake vegan, chia seeds are the ideal egg substitute. One tablespoon of chia seeds mixed with three tablespoons of water replaces one egg in the baking recipe. Caution: The baking time is extended by almost a tenth of the usual baking time. Leave the cake, bread, or muffins in the oven a little longer.
