In my post (black sesame cookies) I gave some tips and tricks on how I make my perfect chia egg for baking. I thought this topic deserved it’s own post as it is something I will refer back to a lot for any baking.
The reason I prefer a chia egg over a flax egg is really simple – I always have chia seeds on hand. I eat them almost everyday for breakfast so when it comes to baking they are my go-to. I also prefer a chia egg over powdered egg replacer as it yields a more consistent outcome. If you leave a box of egg replacer sitting in your cupboard for a long period of time it can change how it behaves when reconstituted. Furthermore, the egg replacer I have available at my local supermarket may differ from what you have available, and that difference may not yield consistent results when making my recipes.
So, how do you make the perfect chia egg for baking?
You will need 3 things: chia seeds, water, and a coffee grinder.
- Grind up the chia seeds just before you are about to use them. Do not grind them in advance or buy them already ground.
- Tip the ground chia seeds into a small bowl.
- Add double the amount of hot tap water to the ground chia seeds (ie. if you used 3 tablespoons of chia seeds you will need 6 tablespoons of water).
- Stir until the chia gloop (yes, gloop) is pulling away from the sides of the bowl.
- Store in the fridge until you need to add it to your recipe.
A few tips…
- Use hot water, not cold or tepid. The hot activates the gelling qualities of the chia immediately. You don’t need boiling water, just as hot as your tap will go is fine
- 3 tablespoons of chia seeds (so 6 tablespoons of water) makes the equivalent to 2 eggs
- Black or white chia seeds will do exactly the same job, but you may prefer to use white chia seeds for light coloured baked goods to avoid seeing flecks of black chia seeds
- A coffee grinder really is the best tool for the job. They are small and fairly cheap. A mini food processor may work also, but probably won’t get the grind as fine as you would want. You could use a mortar and pestle, it would just take a bit of elbow grease
- Don’t over grind and turn your chia seeds into chia butter. To avoid this, just grind in short bursts so you can keep an eye on the consistency. It should look like a coarse flour
- Don’t buy chia meal or preground chia seeds. These seeds are probably already stale AF and won’t form that nice ‘chia gel’ you are after when you add the water.
© Kat’s Savage Kitchen 2017