the chia seed egg
1 egg substitute
I have come to love Chia Seeds. They are a great little food full of lots of nutrition! In one tablespoon they have 6g of Fiber, 2.9g Omega-3 fatty acids, and 3g protein. That’s a big punch of goodness in such a small serving. I also love them because you can use them as an egg substitute. When you let them soak in water for a few minutes they magically go from crunchy little seeds (much like a poppy seed) to a squishy, egg like consistency. Who would have known?
I love to use chia seed as an egg replacement when I am cutting a recipe in half or when I’m out of eggs. Because let’s be honest, it’s mighty hard to cut an egg in half. For example, this morning I did not have any eggs but I wanted to make pancakes for breakfast. Thankfully however I had chia seeds on hand. Though it has minor impact on the texture the taste is near indistinguishable – even my husband approves.
They are also great thrown with your granola, sprinkled on top of your salad for a little added crunch, or even blended into your smoothy. I hope you find this as a helpful tool in your food prep toolbox!
- 1 tablespoon chia seeds
- 3 tablespoons water
Mix your chia seeds and your water together in a small bowl. Let it sit for a few minutes. It will quickly become the texture of an egg. Substitute into your recipe like you would an egg.
*I have not tried this in every recipe (obviously). I can tell you it works great in things like pancakes, muffins, cookies, waffles, and such. Obviously, it wouldn't work well to use a chia seed egg to replace eggs in a quiche, or an omelet, etc. That would be just plain silly. But like I said, play around with it and try adding it to your baked goods. You will have little black dots in your baked goods, but they add some color and some great nutrition.