Substituting Chia Seeds for Eggs or Butter in Baking
Chia is superior to flax for a number of reasons. Whole flax seeds must be ground before use because they can not be broken down by your body. Moreover, once they are i fact ground, flax is highly unstable. It cannot be kept long before its oils become rancid. Chia, on the other hand, can be digested in its whole form and has a long, stable shelf life.
The gel like consistency of the “chia egg” also helps to maintain moisture in baked goods, while adding extra fiber, protein and healthy omega’s.
If you are looking to minimize calories from butter in your recipe or boost nutrition even further, you can make chia butter. Try these chia egg and chia butter recipes in your next baking project and let us know how your sweet treats fare!
1/4 cup of chia gel = 1 large egg
Generally, you can cut butter in half with chia gel. If your recipe calls for 1 cup of butter, use 1/2 cup of gel and 1/2 cup of butter. Incorporate the butter and chia gel before adding to your recipe. Although it is not a replacement for butter entirely, it definitely cuts the calories and fat, while boosting your recipe with nutrients.
This Recipe Uses
Chia seeds are one of nature’s rare, perfect, superfoods. Coveted by ancient Aztec warriors, chia seeds are said to deliver incredible energy, life giving nutrients and essential fatty acids.
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