Not only are chia seeds a super food, I found out from my cousin-through-marriage Linda that they can also be used as a fat replacement for baking!
As someone who had never consumed or, quite frankly, come across chia seeds in anything other than a prank Christmas present, I was curious and a little shocked to hear they are a power food. I had no idea!
Purchasing the Chia Seeds
Off to the Bulk Barn I went! And little seeds they are. Full of Omega fatty acids and super absorbent, they help regulate blood sugar levels and curb the appetite at the same time. How did I not know about this ingredient?!
They were not super expensive but they were close to the cash register along with the hemp seeds. I only bought half a cup, a little doubtful that I would enjoy this particular super food.
I started the testing process by leaving them whole and adding them to my ground flax seed for my muesli breakfast. Unfortunately, I could feel the crunch of the seeds which I did not like.
So the next morning I put both seeds into my grinder for my breakfast and it worked great. I would have been happy to leave it there but there was more testing to be done.
Linda said that in order to use the chia seeds as a fat replacement you need to add water to them and let them sit overnight.
Which worked! It turned into a thick jelly and I added it to a smoothie to replace some of the yogurt. Worked but again, I did not like the texture of the seeds in that context. Darn it!
I added dry seeds to my pizza dough just for additional fibre which worked well. Not a fat replacement yet but for additional fibre? I liked it… A lot!
The time came to really put the seeds to the test. I added 2 tbsp of chia seeds to 3/4 cup water and let sit overnight. It turned into foodie concrete! You can see more about the state of the chia seeds one minute into my vlog. Craziness!
To replace the yogurt in my Yummy Yogurt Dill Loaf I added more water to the chia seeds to loosen them up and put the dough through my breadmaker.
I know, the Dill Loaf came out looking a bit like an egghead but it was moist and fabulous. Replacing all that yogurt in the recipe with some cheap seeds will save me money and add additional nutritional value to our bread so easily. I am one happy foodie.
We lived on this loaf of bread all weekend. This is one of Reg’s favourite treats and I think he ended up liking it even more this way which rocks! Grilled garlic bread, bruschetta, tuna melts… All very indulgent food and now with a healthy kick.
When fall comes I will be testing the chia seeds in cookies too, so curious to see if that works as a fat replacement and if the crunch freaks me out. Maybe I will try grinding them up? Who knows. For now, I have to admit I am super impressed with chia seeds. They lived up to their reputation for being a good fat supplements and definitely add fiber without affecting flavour.
I give chia seeds four and a half out of five wooden spoons. Mostly fabulous but sometimes the texture might bother you. This is one super food I will be going back for though. I just won’t put it in my smoothies!