Some of us may remember chia seeds from the ch-ch-chia pet commercials in the 80's. Well they're back! It turns out that ch-ch-chia can b-b-bind. They work similarly to flax seeds in that when ground, the mixture gets goopy and pulls together when heated. Perfect for an egg replacer in things like vegan cakes, cookies or anywhere else you would want to substitute an egg. Like flax seeds they also contain protein, fiber and are an excellent source of omega-3 fatty acids.
Just be sure to use white chia seeds. The darker varieties will be visible in your finished product. White chia seeds can be found online if they're not available at your local health food store.
This recipe makes the equivalent of 1 egg.
3 Tablespoons water
1 Tablespoon white chia seed meal
1)
Grind the chia seeds into a meal in a blender or spice grinder. You may want to grind a larger amount and store it for future use. Like flax oil, chia seeds are extremely perishable so if you grind a larger amount for later use, store it in an air-tight container in the freezer for up to one year. 1 cup of chia seeds equals about 1 1/3 cup of flax meal.
2)
Add the water to a small bowl or cup. Add the chia seed meal and mix together with a whisk or fork. Let the mixture sit for 5 to 10 minutes so it develops a goopy texture similar to a raw egg. Warm water will speed up the 'goopifying' process.
