
I've been reading about the wonders of chia seeds
The folks at Nuchia sent me a sample of chia seeds to try. Even then, I was still a little reluctant. Some of the blog posts I've read from other vegan or gluten-free cooks reported that chia can have a strange gel-like consistency that might not work well for all foods.
I decided for my first trial to take it easy. I used chia seeds soaked in water as an egg substitute. (I used 1 tablespoon chia seeds soaked in 3 tablespoons water for 15 minutes.) To ensure that it was a good test, I made one of our family's favorite cookies, the oatmeal chocolate chip cookies that I created for our upcoming Welcoming Kitchen book (due out next spring, yeah!!). I knew that it was tried and true, so if the chia seeds
The verdict is in for trial one. Chia seeds
Next time, I'll provide a recipe!
Happy Cooking!
Kim
My new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)