Chia Seeds, 4 Pack, 16 oz (453 g), From Bob's Red Mill
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Friend of the Heart
High in Fiber
Good Source of Omega 3
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Chia seed originated in South America and was a staple in the diets of ancient Mayans and Aztecs. The tiny seeds of the chia plant can be eaten right out of the bag, sprinkled on hot cereal and used in baking, for a nutritional boost comparable only to flaxseed in Omega 3 and dietary fiber content.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Chocolate 'Mousse' Cake
Recipe courtesy of The Chia Company
1/2 cup + 1 Tbsp. Chia Seed
1 cup Water
7 oz. (1 1/4 cup) Dark Cooking Chocolate, broken into pieces
1/2 cup unsalted Butter
5 large Eggs, separated
2 cups Ground Hazelnuts
1 cup + 2 Tbsp. Sugar
- Preheat oven to 350°F. Grease and line a 9-inch springform pan.
- Soak Chia seeds in water for 15 minutes. Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Allow to cool.
- Beat egg whites and 1/3 cup of the sugar until soft peaks form. In a large bowl, beat the remaining sugar and egg yolks until pale and creamy. Pour chocolate mixture over egg yolks and fold. Then fold in the ground hazelnuts and Chia seeds. Finally, fold in the egg whites.
- Pour mixture into pan. Bake for approximately 50 minutes. Allow to cool, remove from pan and decorate with icing sugar or melted chocolate.
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