mytwomonkeys Posted March 23, 2013 Share Posted March 23, 2013 what do you do with them? thanks :001_smile: Quote Link to comment Share on other sites More sharing options...
stripe Posted March 23, 2013 Share Posted March 23, 2013 I have only had them in a drink. Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted March 23, 2013 Share Posted March 23, 2013 I make coconut milk/chia pudding. Yum. Quote Link to comment Share on other sites More sharing options...
mytwomonkeys Posted March 23, 2013 Author Share Posted March 23, 2013 I have only had them in a drink. did you make it? i just ordered some to make these burgers. but i know there are so many other things you can use them for. i'd love some real experience with what others use them for successfully. recipes would be great! Quote Link to comment Share on other sites More sharing options...
Annie Posted March 23, 2013 Share Posted March 23, 2013 I put them in smoothies and refrigerator oatmeal. http://www.theyummylife.com/Refrigerator_Oatmeal Quote Link to comment Share on other sites More sharing options...
PinkyandtheBrains. Posted March 23, 2013 Share Posted March 23, 2013 We toss some in many things such as meatloaf, oatmeal, baked goods, and soups. Quote Link to comment Share on other sites More sharing options...
Mabeline Posted March 23, 2013 Share Posted March 23, 2013 I grind them and add them to our oatmeal. I know I don't need to grind them, but it makes them easier to eat for my ds. He has texture issues. Quote Link to comment Share on other sites More sharing options...
Lisa in SC Posted March 23, 2013 Share Posted March 23, 2013 I second adding them to smoothies. Also, if you're not texturally averse, you can soak them til they get gel-like and add them to beverages like juice or cooled green tea or whatever sounds appealing. I quite like the combination of textures, but I know others who can't stand it. Quote Link to comment Share on other sites More sharing options...
Guest inoubliable Posted March 23, 2013 Share Posted March 23, 2013 You can use them as an egg replacer in baking. Whisk them with water and they get goopy like raw egg. Quote Link to comment Share on other sites More sharing options...
mytwomonkeys Posted March 23, 2013 Author Share Posted March 23, 2013 these are great ideas! thank you all very much!! Quote Link to comment Share on other sites More sharing options...
I talk to the trees Posted March 23, 2013 Share Posted March 23, 2013 You can use them as an egg replacer in baking. Whisk them with water and they get goopy like raw egg. In what quantities? Say I have a muffin recipe that calls for two eggs. How much of the chia seeds would I need to whip up? (I have an egg allergy. This could potentially open up a whole new world of recipes for me!) Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted March 23, 2013 Share Posted March 23, 2013 When I use them as egg replacers, I use the same proportions as flaxseed (1 Tbsp. chia/flax to 1/4 cup water and let sit for at least 10 min to replace each egg). Quote Link to comment Share on other sites More sharing options...
Stacia Posted March 23, 2013 Share Posted March 23, 2013 I put them in oatmeal or smoothies (at the last minute), put them on avocados or salads. I tried the whole mix them with water & get a goopy gel drink thing but I couldn't stand it that way. Quote Link to comment Share on other sites More sharing options...
Cinder Posted March 23, 2013 Share Posted March 23, 2013 Thanks for the info on egg replacement. Dh drinks it with lime water. The goopy doesn't bother him. I prefer it over yogurt. I have noticed that it makes my tongue feel funny. Sort of tingly but not quite. I haven't noticed any other side effects but I don't consume chia very frequently. Quote Link to comment Share on other sites More sharing options...
Guest inoubliable Posted March 23, 2013 Share Posted March 23, 2013 In what quantities? Say I have a muffin recipe that calls for two eggs. How much of the chia seeds would I need to whip up? (I have an egg allergy. This could potentially open up a whole new world of recipes for me!) http://www.veganbaking.net/component/content/article/57-recipes/eggless-binders/208-chia-seed-binder.html :) Works wonderfully. Quote Link to comment Share on other sites More sharing options...
Michelle My Bell Posted March 23, 2013 Share Posted March 23, 2013 Plant them in your Chia Pet? Quote Link to comment Share on other sites More sharing options...
stripe Posted March 23, 2013 Share Posted March 23, 2013 did you make it? I had it in a drink once that seemed sweet and flavored with rosewater. It was sort of pleasantly different. I used it a few times, but currently have a pack sitting in my cupboard! I think it would be nice in lemonade. I will be trying out some new uses for these... Quote Link to comment Share on other sites More sharing options...
Candid Posted March 23, 2013 Share Posted March 23, 2013 My only advice is that the "pudding" recipes that I've encountered could use some work. I've been trying the fruit based ones and they often call for a teaspoon of cinammon which is overkill and ends up being chalky. So skip any recipe that has that. Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted March 23, 2013 Share Posted March 23, 2013 My only advice is that the "pudding" recipes that I've encountered could use some work. I've been trying the fruit based ones and they often call for a teaspoon of cinammon which is overkill and ends up being chalky. So skip any recipe that has that. How are the ones you've seen formulated? I used the one of the back of the TJ's chia seeds: 1 c. unsweetened cocunut milk 1/4 c. chia seeds sweetener (they suggest agave; I use stevia). I also add a dash of vanilla extract Mix, let sit for 2-3 hours in fridge. Quote Link to comment Share on other sites More sharing options...
I talk to the trees Posted March 23, 2013 Share Posted March 23, 2013 Thanks for the info on egg replacement, gals! Hmmm...flax seed, too? The things you learn hanging out with the hive! :thumbup: Quote Link to comment Share on other sites More sharing options...
stripe Posted March 23, 2013 Share Posted March 23, 2013 My only advice is that the "pudding" recipes that I've encountered could use some work. I've been trying the fruit based ones and they often call for a teaspoon of cinammon which is overkill and ends up being chalky. So skip any recipe that has that. Cinnamon never seems to really dissolve, does it? When I've put it in tea, it just sort of sits there and slimes off. Yuck. Quote Link to comment Share on other sites More sharing options...
Candid Posted March 24, 2013 Share Posted March 24, 2013 Cinnamon never seems to really dissolve, does it? When I've put it in tea, it just sort of sits there and slimes off. Yuck. I feel the same about it in coffee. Since I like cinnamon in other dishes I decided that maybe cinnamon needs a fat to carry it. I really liked what the chia seeds did so I thought about the next time I tried making up a batch. Definitely no cinnamon, but I've also considered using a fruit juice instead of all milk. FYI, I think this was the original source of my recipe: http://www.sodiumgirl.com/chia-cranberry-pudding-cups/ Her inspiration recipe does not have the objectionable cinnamon: http://www.tastingtable.com/entry_detail/chefs_recipes/10383/An_overnight_breakfast_treat.htm Quote Link to comment Share on other sites More sharing options...
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