Chia seeds have thickener properties – it is in this quality that this superfood is used in cooking – for the sake of dense consistency and as a substitute for gelatin. Such a product can be compared to oat flakes – pour liquid, wait until the grains absorb moisture and swell. At the same time, each chia seed forms a gel-like ball around itself, which increases the nutritional value of the dish. An important caveat is that it is an additive, not the main ingredient, just like a seasoning. The portion is appropriate. One teaspoon is enough for a glass of drink or a plate of food. Recipes with chia seeds are multicomponent. And if you remove the seeds from the general composition, only the usefulness will suffer, this product has no taste as such. Where can I add chia seeds? - In the salad sauce. Mix with olive oil, Greek yogurt, mustard or lemon juice, let it brew, pour over the salad. It goes well with seafood, avocados, and fruits. - In cupcakes, puddings, various pastries and desserts. To create a homogeneous dough consistency, the additive can be ground into a powder. - Smoothies, smoothies, homemade jelly, jams, jams. It turns out to be more dense and satisfying. Excellent combination with soy, coconut or almond milk. - In side dishes and second courses, sprinkle on top instead of sesame seeds or heat-treat.
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Related and additional categories:
- For breakfast
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- Dessert
- Dairy products
- Berries
- Nuts
- Cereals and cereal products
- Without heat treatment
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- Dessert without sugar
- Dessert without flour
- Milk
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- Pp recipes
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- Chia
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