Carla G wrote:I just read where chia seeds were this nutritionally rich super food tha were fairly tasteless. If mixed in water they become this gelatinous stuff that can be used as an egg substitute and since I was trying to keep my animal protein intake down I was wondering if anyone around here had experimented with them. Google them if you are not familiar with them, they sound pretty interesting.
Madeline M wrote:There is a drink on the market called Mama Chia. No idea if anyone in Louisville carries it, but it's super tasty! The chia seeds are bloomed and it does have the consistency of an egg white.
I happen to have a bag and it does mention using it as an egg replacement but no recipe. I did find this site, http://andreadrugay.wordpress.com/2012/ ... -replacer/ and it seems like a good ratio. It's 1 Tbs chia seed to 3 Tbs water. Stir and let sit for 15 minutes to bloom and use as called for. This is the equivalent of 1 egg. You can also use flax seed (ground) in the same manner, though may need to soak longer. In the drink, the seeds are soaking for a long time so they don't have any crunch to them, but it is mentioned in the blog comments that they don't do really well in smooth products (pudding) because of some crunchiness but are unnoticed in more textured items like cookies and carrot muffins.
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