One of the things I haven't done in a LONG time because of my allergies is: baking.
I used to looooove to bake and came up with all sorts of awesome cupcake recipes. Between my lactose intolerance, propylene glycol allergy (pg is in most baking mixes) and my body's aversion to eggs... baking came to a screeching halt.
I know one can use plain almond milk for a milk substitute and that you don't need baking mixes to bake, so the last thing to overcome was.... the egg.
I had heard about chia gel being used as an egg substitute, but I was so skeptical that I never tried. My hunny and I actually made the gel a couple years ago after finding out the many benefits of chia. And yes, it's the same chia we spread on clay animals when we were young!
Some chia facts:
- Chia seeds come from the Salvia Hispanica which are native to Mexico.
- People have been consuming chia since the ancient Mayan and Aztec cultures.
- These old cultures were in awe of the chia seed's abilities to boost your energy and increase stamina.
- It's good for your heart.
- The tiny seeds contain lots of omega 3 fatty acids, protein, fiber, calcium, carbohydrates and antioxidants
Great stuff, right? But would it really work in baking...?
Well I tried it out and YES IT DOES!!! I'm SO happy! Ugh, the baking world has opened its arms to me once again!
So how do you make chia gel, you ask?
Chia Gel Recipe
- 1 tablespoon chia seeds
- 3 tablespoons water
- Mix together the chia seeds and water
- Let sit for 15 minutes
- Ta-da! You now have enough gel to substitute one egg.
If you don't want to have any sort of crunch in what you're baking, just grind up the seeds first! I used this batch in brownies, so I didn't mind.