Table of Contents
Chia seeds
Looks like poppy seeds, tastes like flaxseed: Even the Maya used chia seeds as a staple food to strengthen themselves. The gluten-free seeds of a Mexican sage bush cost about 15 euros for 450 g in organic shops.
Good to know
Ingredients :
High in antioxidants and omega-3 fatty acids, high in iron, calcium and protein. The fiber swells in the stomach and fills you up. Drink plenty of water with it! Storage: Cool, dark, dry – that’s how chia seeds like it best.
White Chia seeds
In terms of ingredients, the white and black seeds hardly differ. However, it is assumed that the black ones contain more antioxidants. The white seeds, a rarer, more expensive cultivar, look prettier in desserts.
Chia seeds in muesli
More and more ready-to-eat muesli, breakfast porridge, bars and puddings from the refrigerated section contain chia seeds. However, the EU Food Safety Authority recommends eating no more than 15 g of the seeds a day because of their strong swelling effect.
Chia Raspberry Pudding
For 4 people
60 g white chia seeds
300 ml vanilla soy milk
3 tbsp agave syrup
2 tbsp chopped almonds
1 pinch cinnamon
200 g raspberries, mint
mix ingredients. Fold in the raspberries (apart from 50 g). Leave to soak in the fridge for 1 hour. Stirring occasionally. Divide between bowls and garnish with the rest of the raspberries and mint.
Crispy Chicken
For 4 people
4 chicken fillets
salt
pepper
4 tbsp chia seeds
3 tbsp ground hazelnuts
3 tbsp oil
2 peppers
75 g rocket
500 g quark
season meat. Mix the seeds and nuts, toss the meat in it. Fry in hot oil. Wash vegetables , cut into small pieces, mix with quark. Spice up.
Herb bread
For 12 discs
50 g black chia seeds
150 g wholemeal buckwheat flour (extra fine)
225 g spelled flour (Type 1050)
1⁄2 cube fresh yeast
1 tsp liquid honey
2 tsp salt
3 tbsp chopped herbs
Let the seeds swell in 200 ml of water. mix flours. Crumble the yeast into a well. Add honey and 5 tbsp water, stir to form a pre-dough, leave to prove for approx. 15 mins. Add salt, herbs, seeds and 4-5 tbsp lukewarm water, knead. Cover and let the dough rise warm for approx. 1 hour. Knead the dough, form a loaf of bread. Bake at 220 degrees for approx. 15 minutes. Then switch the oven to 180 degrees and bake for another 30 minutes.
