These versatile and nutritious seeds are delicious sprinkled on salads, added to smoothies, muesli, porridge, puddings, bliss balls, or in baking. They also make a great vegan egg replacement and can be even used to make easy raw jam.
Grown by Peter and Andrew Fairs in Essex, these chia seeds are the result of five years of crop trials and developments. The tiny oil-rich seeds are harvested from the Salvia hispanica plant, a member of the mint family originating in central America, where chia was a staple food in Aztec cultures, alongside beans and corn.
Despite their small size, chia seeds are full of important nutrients. They are an excellent source of omega-3 fatty acids, rich in antioxidants and protein, and they provide fibre, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.
As an egg substitute
Soak 1 tablespoon of seeds in 3 tablespoons of warm water for 30 minutes to replace one egg in vegan baking.
Add whole or ground chia seeds to bread mixes.
Add whole chia seeds to other baking mixes.
Add whole chia seeds to muesli, granola, and smoothies. Roll falafel and bliss balls in whole chia seeds, or sprinkle onto salads.
No Common Allergens
100g in compostable packaging.