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

FAQs

How to use chia seeds in gluten free baking? ›

I use ground chia seed as 25% or less of my binder for best results. Finely ground, I either whisk it into the liquids or mix it with the flour. Some recipes call for mixing it with boiling water before adding it to a recipe, but I have found no benefit to this method.

Chia seeds are naturally gluten-free. Chia seeds can be safely consumed by individuals with gluten sensitivity or celiac disease.

Nut butters are a fantastic way to get some of the good stuff into your body! High amounts of protein plus all the Omega 3 goodness of Chia Seeds. Why not GO NUTS! Nuts are naturally high in monounsaturated fat and packed full of essential vitamins and minerals.

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.

Omega-3 fatty acids: Chia seeds contain a high amount of omega-3 fatty acids. It is known that high levels of omega-3 fatty acids may increase the risk of bleeding. Therefore, it is advised to avoid taking chia seeds with foods or supplements rich in omega-3 fatty acids.

Chia seeds can be eaten raw or added to recipes. Because the coating of chia seeds soaks up water rapidly, soaking chia seeds in milk or water for a few hours (or overnight) can give the seeds a tapioca pudding-like texture and makes them a great binder to hold baked goods together, like these Coconut-Chia Oat Crisps.

Due to their extraordinary water-absorbing capacity, chia seeds increase the volume of foods in your digestive tract, leading to increased fullness and decreased food intake. Chia seeds have numerous benefits, including lower blood pressure, improved blood sugar control, and higher fiber and omega-3 levels.

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 a good source of fiber and omega-3 fatty acids, which can reduce inflammation and support healthy digestion. The omega-3 fatty acids and caffeic acid in chia seeds may reduce inflammation in the gut. This can alleviate symptoms of IBS, such as abdominal pain, bloating, and diarrhea.

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.

Do chia seeds lose nutrition when baked? ›

The use of moderate temperatures and short baking times is recommended (150 to 155 °C, less than 14 min) to avoid the loss in essential fatty acids and thus preserve the nutritional value of chia added in functional foods.

For most recipes, ¼ to ½ teaspoon of ground chia can serve as a binder. Chia is also a great addition to egg free or vegan baking. Rather than using the standard flax “goop” of ground flax seeds and water, replace it with ½ of the amount of ground chia seeds.

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.

To grind, or not to grind

Chia has a soft outer shell which is easily digestible, and the seeds retain their full nutrition whether ground or whole, so it's really up to you how you prefer to use them! Some recipes might work better with a smoother, ground chia – like cakes, brownies, and less textured baked goods.

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!

It should last a few weeks in a cool, dark spot in your kitchen. 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.