Soaking Grains Chat

[faffa_70]

Roxy, Chia seeds have no flavour, I have been using them for weeks in our bread etc and also put them on my breakfast. They are hard to come by at the moment after Today Tonight did a big story on them and Bakers Delight also doing a big promotion for their Chia Bread. Worth hunting out though 

[Chelsea (Thermie Groupie)]

I have started making chia gel and adding that to our smoothies, batters, doughs etc as it is much easier to digest than the unsoaked seeds and much more nutritious. Some people eat it "as is" instead of taking nutritional supplements (pills), but I really dislike the texture so add it to my baking and juices.  I put the recipe (and my online distributor) on my blog yesterday and you can find it here.  It is a super-easy recipe. 

[RoxyS]

Thanks Kathryn & Chelsea. Will see if my friend wants to share the cost of ordering some seeds from your distributor Chelsea. Sounds like the way to go. I had bought a whole lot of seeds to make the MEMOC blend but found they went off before I used them all and adding the MEMOC to things gave me headaches so not sure which seed was to blame, or maybe I added too much at a time.

[Chelsea (Thermie Groupie)]

They are amazing little seeds.  My hubby and I have noticed that we have more energy (and it is sustained energy) since we started adding the gel to our daily smoothies.  Our boys have always got so much energy I haven't noticed any difference there. 

[Nay-nay]

I have started making chia gel and adding that to our smoothies, batters, doughs etc as it is much easier to digest than the unsoaked seeds and much more nutritious. Some people eat it "as is" instead of taking nutritional supplements (pills), but I really dislike the texture so add it to my baking and juices.  I put the recipe (and my online distributor) on my blog yesterday and you can find it here.  It is a super-easy recipe. 

Thanks for that link - Excellent size to buy it in!! Do you get white or Black chia?? I have read there is no difference in nutritional value but I was thinking if I'm adding it to porridge etc the kids won't notice the white ones as much?

[cathy79]

The soaked chia is going down really well in our smoothies - no one notices at all.  Now to remember to add it to all my baking as well.

[Chelsea (Thermie Groupie)]

It is fantastic stuff Cathy.  I used some chia gel in biscuits yesterday (cutting out some of the butter) and they worked well.

Nay I bought the black ones.  I have also read that they are both the same nutritionally though.

[cathy79]

My Chia is a mixture of black and white - think it may be cheaper as they don't have to sort it?

[Nay-nay]

Just been sitting here wondering how they would sort the colours out! LOL 
I found this graph which shows there is very little difference between the colours - as much as comparing one years crop of the same colour to next years.
http://www.eatchia.com/blackwhite.html
Chelsea do you really think 2 kg will do a year?? That sounds real good! Is it because making the gel makes it last longer??

[Chelsea (Thermie Groupie)]

Since I wrote that Nay I have used a large jar of chia gel (1/4 cup of seeds) in a less than a week.  2kg is a huge amount of chia seeds, but not if you use them everyday like we are doing now.

Mine has some white seeds in it too Cathy.  I wondered if the black is a mix of the two seeds and the white is just white seeds.

[Thermomixer]

Thanks for the info on chia - I love the texture of the gel.

[Chelsea (Thermie Groupie)]

I just made another batch then.  I weighed the seeds and 1/4 cup of chia weighs approx 50g.  So I think you would get approx 40 batches from a 2kg bag. 

[cathy79]

So that's about 40 weeks at the rate you're going through it Chelsea - so almost a year's supply.  Good value.

[cathy79]

RoxyS - not sure where you got to with your soaking porridge trials.  I've read a hint which may work.

When soaking and cooking rice, if your family doesn't like the sour taste, after soaking in the acid medium, you can drain the rice, measuring how much liquid remains before discarding it.  Replace the soaking liquid with the same amount of plain water and cook.

If this solves a "sour rice" problem, it may solve your sour porridge problem.

[Nay-nay]

I was just wondering if anyone on this thread had tried making sprouted grain bread and what the recipe would be. I've looked it up and it is most interesting that you can make bread with 1, yes 1 ingredient!!  Sprouted wheat whirled up into dough then cooked. Has anyone here tried it???