Soaked Chia Seeds
Soaked chia seeds are a versatile base on which to build an exciting range of breakfast bowls.
How to make them:
Soak a ¼ cup of chia seeds in 1 cup of almond milk or water for 20-30 minutes, or until they develop a chewy, pudding-like texture.
These seeds swell because they contain a type of soluble fibre called mucilage, which absorbs liquid.
Soaking is a great way to unlock additional nutritional value from these nutrient-dense ingredients. Soaking activates the mucilage, which reduces the seeds’ phytic acid content and makes other nutrients more bioavailable. That process makes it easier for your body to digest and absorb beneficial proteins, fats and carbohydrates.
You can also keep soaked chia seeds in the fridge for up to five days, which makes them a great ingredient to make in batches for multiple convenient breakfast options during the week, or as a porridge mixed with your favourite plant protein flavour.
Bonus tip: Soaked chia seeds are an ideal substitute for eggs in various vegan recipes.
Great ingredients to pair with soak chia seeds:
- Plant-based protein powder
- Sweet fruit like mango, pineapple, banana, paw paw or pears
- Nuts or nut granola
- Coconut shavings or dessicated coconut