The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March 13, 2009 (EFSA, 2009).
Chia seeds are rich in:
- Nutrients and amino acids
Chia seeds are very flexible and can be eaten in a variety of ways:
- Whole/crushed – add to any food (hot or cold) for texture, sprinkle on salads or cereal. They can also be used in baking or as a thickening agent. Crushed seeds will release the most Omega3.
- Chia Gel – chia seeds can be combined with water (or any liquid) to produce a gel-like consistency. This can be eaten/drunk as it is, or added to foods. Smoothies can be made with 50-70% chia gel or added to any creamy/liquid foods (puddings, dressings, jelly etc).
To use as a thickening agent when you’re cooking, 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.
How to make Chia gel:
- Use 1 part seeds and 9 parts water.
- Put the water in a clean container and slowly stir in the seeds.
- Wait 5 min then stir again.
- Wait 10 min then stir for the last time.
The gel lasts up to 14 days in the fridge.
May contain some white chia seeds.