The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March 13, 2009 (EFSA, 2009). It also is a source of nutirents and a variety of amino acids.
Chia seeds are very flexible and can be eaten in a variety of ways:
- Whole/crushed - add to any food (hot or cold) for texture, sprinkle on salads or cereal. They can also be used in baking or as a thickening agent. Crushed seeds will release the most Omega3.
- Chia Gel - chia seeds can be combined with water (or any liquid) to produce a gel-like consistency. This can be eaten/drunk as it is, or added to foods. Smoothies can be made with 50-70% chia gel or added to any creamy/liquid foods (puddings, dressings, jelly etc).