Well, I have been absent for a week or two on here, busy with setting up other blogs and getting through Hanukkah and Snow-Mageddon here in Victoria! I was actually out really early yesterday morning, shovelling snow before people were out walking their dogs.
So, now the snow’s gone, (relatively speaking), and all that exercise had me thinking of a new muffin to enjoy. Friend of mine has been singing the praises of her chia seed egg replacement spice cake, and it got me to thinking.
Now, granted, I do have a steady supply of farm fresh eggs to use while baking. However, I have also heard of some health benefits to consuming chia seeds.
From one recent site I visited, Everyday Health, “…Chia seeds are…a great source of protein….[and]a fantastic source of omega-3 fatty acids…”
So here’s the deal. They are good for you. Although, you need to watch the increased fibre, if done too quickly, could have *consequences*. I dislike chia pudding, I have tried many recipes, including this one from A Home With a Purpose, which uses sugar substitutes as well, for more healthy eating.
However, back to the friend of mine and her chia seed cake. She had a small portion as a trial, for breakfast. And enjoyed it so much that she had another small one for lunch. Well, you guessed it, the increase in fibre in such a short time period wreaked havoc on her digestive system the entire rest of the day!
So, I ventured out tonight to make myself some chocolate dessert, using chia seed as the egg replacer. And I think it kinda worked well. At least, it was good enough warm that I ate the entire “cake”.
One trick I did, when using chia as an egg replacer, was to grind 1 tablespoon chia in my little grinder. I then mixed in 3 tablespoons HOT water, and stir stir stirred. Turned out really delicious. And I think I may just make this chia seed chocolate muffin again soon.