Chia Seed Peanut Butter Superfood Cookies {gluten free recipe} (2024)

FAQs

What happens to chia seeds when baked? ›

Chia is very versatile and durable during cooking. This means you needn't worry that baking, blitzing or any other kitchen activities are going to impact the nutritional quality.

Chia is wonderful for gluten free baking, because it is an excellent binder and thickener. It can be used in many recipes that call for ground flax seed, but it's a good idea to use 2/3 as much because it is a more powerful binder. The amount needed may depend on the recipe, and might take a little trial and error.

Substituting chia flour for regular flour in a recipe is relatively simple. Some people just replace all of the flour with chia flour, and others use a combination of chia flour and regular or gluten-free flour.

Superfoods like chia seeds or flax seeds are nutritional powerhouses because they are rich in fiber, vitamins, and minerals, while peanut butter gives the mixture a delicious nutty flavor and is an excellent source of protein and good fats.

Medicines: Avoid taking chia seeds if you are taking medications like anticoagulants and antiplatelets (prevent blood clots), anti-hypertensive (treats high blood pressure), anti-cancer, antioxidants, and omega-3 fatty acids, as chia seeds might interact with these medicines.

Eating them dry can give a crunchy feeling and they're great in smoothies or baking. Just remember to drink enough water when you eat them dry so they don't soak up water in your stomach, which might make you feel thirsty. So, soaking chia seeds is good, but it's not compulsory. You can enjoy them dry too.

Use raw chia seeds and sprinkle them over muesli, yogurt or salads. As an added nutrient, chia seeds can be baked in bread or pastries. Cooking chia seeds destroys most of the important ingredients. However, roasting chia seeds can be done.

Chia seeds are also an excellent source of anti-inflammatory ALA, but their biggest benefit is probably their high fiber content (about 10 grams per serving), which will you fill you up and help control weight, says Moore. Tips: Chia seeds absorb liquid easily and take on a jelly-like consistency.

It's simple – just 1 Tbsp chia seeds + 2.5 Tbsp water = a chia egg. But then what? So many uses! You can use a chia egg (or flax egg) as an egg substitute in many dishes, like quick breads, waffles, cookies, and more!

To replace one egg, mix 1 Tbsp. Chia Seed with 3 Tbsp. water and let sit for several minutes before adding to your recipe. Ground Chia works well as a binder in baked goods or a thickener for sauces, where a smooth texture is desired.

How do you use chia seeds as a binder in baking? ›

To replace one egg, simply add 1 tablespoon of ground chia seeds to 3 tablespoons of water, milk or juice, mix it well, and let it sit for at least 15 minutes. Don't forget to mix it every once in a while to avoid lumps. Use the mixture in nut flour recipes as a binding agent and to add more nutrition.

Chia and flax seeds are both very nutritious. Both also offer similar benefits for heart health, blood sugar levels, and digestion. However, flax seeds appear to have a slight advantage, especially when it comes to reducing hunger and appetite and lowering the risk of certain cancers.

Although chia seeds offer a variety of health benefits, eating too many may lead to complications: Digestive issues. Because of their high fiber content, eating too many chia seeds may cause constipation, diarrhea, bloating, and gas.

The insoluble fibre and protein present in them help you feel satisfied and full. As per USDA data, a 100-gram serving of chia seeds can fulfil up to 34% of the daily fibre intake, thus facilitating the reduction of belly fat.

Chia seeds are versatile in recipes since they can be eaten raw, soaked in water, ground into a chia seed powder, baked into recipes, or even used as a thickening agent to replace eggs or dairy in vegan recipes.

Ground Chia works well as a binder in baked goods or a thickener for sauces, where a smooth texture is desired.

Yes, you can use chia seeds in hot recipes like pudding, cakes, muffins, or sauce. However, like any seeds or nuts, their nutritional profile decreases when heated. This is because chia seeds are mostly made of fatty acids that degrade at high temperatures between 280°F and 320°F (140°C -160°C).