I have been experimenting more and more with recipes that require eggs, and seeing as I try to avoid animal products, using chia paste or chia eggs are a perfect substitution. Most recipes that require eggs are simply using them as a binding agent, and do not have much bearing on the final outcome of the recipe. Chia seeds have a wonderful gelatinous property and when you grind them up and mix them with warm water, forms a great paste. Voila!
And not to mention chia seeds are just packed with so much nutrition:
- They are very rich in omega-3 fatty acids-even more so than flax seeds.
- They are rich in antioxidants.
- One serving size includes 18 percent of the recommended daily calcium and four grams of protein.
- They are low in cholesterol and sodium.
- They arepacked with fiber, calcium, phosphorus, magnesium, potassium, manganese, copper, iron, niacin, and zinc.
Have you tried chia eggs before? [print_this]
Chia Egg Substitute
Yields: 1 egg replacement
- 1 Tbsp of chia seeds, ground
- 3 Tbsp of warm water
- Mix the ingredients together.
- Let sit for 10 minutes at room temperature
Tips and notes
- I usually grind up a cup or more of chia seeds, and leave them in the fridge. That way I always have them available when I need to make chia-eggs for my recipes.
- You can substitute the chia seeds for ground flax seeds.
- The chia paste replaces one egg in a recipe. [/print_this]
For other healthy drink options, check out:
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