I am standing here eyeing a packet of chia seeds wondering what to do with them. (I have to out myself as an Old Fart who learned to cook at my mother's knee in the Fifties). I am looking for quick and easy breakfast alternatives and someone suggested chia pudding. I have consulted Dr Google and been a bit put off by photos showing chia pudding looking uncomfortably like frogspawn: https://trademe.tmcdn.co.nz/photoserver/full/383216809.jpg
Who makes this? Is it edible? Should I overcome my fear of slimy food and give it a go?
gilligee,
May 16, 5:06pm
I add a teaspoon full to my home made muesli each morning.
lilyfield,
May 16, 5:45pm
I put 2 tablespoon into my bread making. Also some into porridge or other cereal.
Eat it by the spoon full( soaked) Add to all kinds of salads
stompy,
May 16, 6:24pm
The are lovely this way, put a tablespoon in a tin of coconut cream, mm simply devine, Soak overnight can add a few drops of natural vanilla essence and very healthy on both accounts
cloudberry,
May 16, 7:55pm
Stompy, thanks for this idea. I will do this and try some with fruit or berries.
bedazzledjewels,
May 16, 8:55pm
I await your experiences Cloudberry. I've yet to give them a whirl.
wildflower,
May 16, 9:50pm
I haven't bought any yet to try but you can use it to make jam apparently instead of sugar because they absorb 10 times their weight in liquid. I want to get some for my protein shakes.
nauru,
May 17, 2:09am
I put them in my LSA mix, grind them up with the linseeds. Also added to my homemade muesli. Mixed with water to make a gel, kept in a jar in the fridge and then added to yoghurt and fruit or my porridge. I put them in my bread, scones and muffins too.
awoftam,
May 17, 2:35am
Sugar is a preservative, so not sure how your jam will go for more than a few days?
sarahb5,
May 17, 2:55am
I use them in my porridge - 2 tablespoons a day - or in yoghurt with fruit but I particularly like them made into banana pancakes.
Ok, reporting back on my first chia experience. I left black chia seeds in coconut milk overnight, with a little vanilla and cinnamon. This morning I inspected it and yup, frogspawn. I lightened the texture with a little Greek yogurt and cream and topped it with blueberries and a sprinkle of coconut sugar. All in all an ok breakfast, healthy(ish) but by no means calorie light (which doesn't bother me.) A satisfactory experiment, I will do it again.
Edited to correct spelling error. Heaven forbid.
sarahb5,
May 17, 7:47pm
I'd have added muesli or oats instead of yoghurt or cream then you don't notice the texture of the chia seeds. Also I buy white seeds just because they look nicer - the texture is different but certainly not as bad as tapioca!
wildflower,
May 17, 9:17pm
Just checked recipe and it has equal amounts of chia seeds and honey so honey is your sugar anyway and it mentions to refrigerate.
scux,
May 17, 9:20pm
I soak oats, chia seeds and buckwheat in coconut water and a spoonful of protein powder, overnight. I make enough to last the whole week, cover and keep in the fridge. Each day I take a couple of spoonfuls of the mixture and add stewed fruit, blueberries and most importantly, chopped up half a banana as a substitute for milk or cream. Stir in sliced almonds and coconut thread. This breakfast is low gi and you won't be reaching for the muffin with morning tea.
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