To make Chia gel, just add liquid to chia seeds, its as simple as that, no mystery. This is because Chia seeds absorb liquid and this also makes the seed soft.
Raw, unsoaked chia seeds are hard and crunchy. They can be eaten raw, the taste being very mild and nut-like. Making a chia gel softens the seeds and makes them easier to eat and more versatile for use in recipes. An added benefit is that the soaked Chia seeds absorb the flavour of whatever liquid they are soaked in, making some interesting flavour combinations possible.
You can soak chia seeds in water, milk, nut milk, fruit juice, stock, gravies, eggs, vegetable juice, or whatever other liquid you would like to try.
Its fine to vary the thickness of the gel by adding more or less liquid as you wish..
I prefer to soak my chia seeds whenever I use them whole unless I want a crunchy texture.
To make a basic chia gel.
- 2 tablespoons of chia seeds
- 1 cup of liquid
- In a bowl, add the seeds to the liquid, and whisk them in with a fork or whisk.
- After a few minutes you will need to whisk the gel again to make sure seeds
- don’t clump together in the bottom of your bowl. Leave to stand for 10 to 15 minutes.
- This enables the seeds to absorb the liquid. Two tablespoons of chia seeds to one cup of liquid makes a very thick gel.
To make a fruity chia gel
- 2 tablespoons chia seeds
- 1 cup of fruit juice. I like to use orange/mango. Any fruit juice will do and you can also use your own freshly made juice.
- Whisk together in a bowl and leave to stand, making sure to stir to prevent clumping.
- I like to use fruity chia gel as a topping over cheesecake, icecream or yoghurt.
It can be eaten on its own. Kids seem to love its fruity taste.
A good idea is to have some water based chia gel on hand in the fridge to add as an egg or butter substiute to cakes or cookies, one tablespoon of gel replaces one egg. Replace half the butter with an equal portion of gel. Prepared chia gel will keep for up to 2 weeks. To make an egg substitute I use 3 teaspoons of chia seeds to one third of a cup of water to replace one egg