Substituting Chia Seeds for Eggs or Butter in Baking

March 20 2012

Chia egg and chia butterYou may have heard of using a "flax egg" as a substitute for a real egg when you are baking. Well, the same is true of chia, but with a few perks. Chia is better than flax because you don't have to grind the seeds for them to be used. Whole flax seeds can not be broken down by your body and when ground, it's very unstable; it can’t be kept long before it’s oils turn rancid. Chia on the other hand, which can be digested in its whole form has a very long, stable, shelf life, making it much more convenient to use. The gel like consistency of the “chia egg” helps to maintain moisture in baked goods and adds extra fiber, protein and healthy omega’s. To cut back on calories and boost nutrition, you can also make simple chia butter. Try this chia egg recipe and chia butter recipe in your next baking project and let us know how it turns out!

Chia Egg

1/4 cup of chia gel = 1 large egg

Chia Butter

Generally, you can cut butter in half with chia gel. If you’re recipe calls for 1 cup of butter, use 1/2 cup of gel and 1/2 cup of butter. Incorporate the two before using in your recipe. While not a replacement for butter entirely, it sure cuts the calories and fat while adding some great nutrients!