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Ginger Chia Delight

November 29, 2013

Ginger cake with Chia

Ginger cake with Chia

No, this is not a chia pudding – it’s a cake recipe! (I still can’t work out the chia pudding thing – will someone please make me a good one? Or is it one of those things that always taste better made by someone else?)

My first introduction to chia was in the 80’s when I was given a chia pet! Remember those? Chia pets are terracotta clay figures on top of which chia seeds are spread in a sticky paste. The figures are then watered and the seeds on the chia pet start to sprout in a form suggesting the figure’s hair. They are still wildly popular in the US where up to 500,000 chia pets are sold today! He he he!! When I got mine, I wouldn’t have DREAMED of eating the seeds, boy, times have changed!

I had one like this but it wasn't this successful!

I had one like this but it wasn’t this successful!

Chia seed belongs to the mint family and regularly consumed in Mexico, where it is commercially grown. In Australia, we are also big producers of chia, and in 2008, were the world’s largest producer!

Considering the nutritional content and flavour, there is no major difference between black chia seeds and white chia seeds, it is only a matter of preference. The white seeds do cost a little more and they are less popular than the black seeds, however, I was told recently that there is a world shortage of black chia and only white available at the moment.

The seeds are mucilaginous which means they absorb many times its own weight in water, much like linseeds. The mucilage that’s formed, makes a great binder and works really well in cooking and make a great egg substitute*, albeit a crunchy one! Chia  seeds are a good source of omega-3s, dietary fibre, protein and calcium.

Use the seeds intact and soak them well before using. If you don’t soak them before ingesting them, they will draw all the water they can out of your gut and cause constipation! I recently tried grinding them up and using them as a thickening agent. Wow!  I completely underestimated their power and ended up with a brick!! Use sparingly in this way!

Due to the chia and eggs, this high protein cake is dense and soft. And grain-free and gluten-free….and quite yummy! I didn’t want to go down the usual chocolate path and decided on ginger for this recipe – feel free to add some chocolate chips for some extra decadence.

I made this into cupcakes but I actually think it would be better as a slice, such is its density. Don’t get me wrong – it is still strangely light and won’t weigh you down, despite the copious amount of chia in it!

The chia gives this a yummy crunch!

The chia gives this a yummy crunch!

4 tabs chia seeds
1 cup of strong ginger tea, cooled
1 large knob of fresh ginger
120g raw almonds
120g – 150g** rapadura sugar (I used Natvia to keep it low sugar)
4 large eggs
100g butter
15g coconut flour
2 tabs ginger powder
1/4 teas salt
2 teas cinnamon
1/4 teas ground cloves
1 1/2 teas baking powder
60g golden syrup (or molasses)
Mix the chia with the tea and set aside for 10 minutes.
Chop the fresh ginger on SP 9 for 10 seconds. Scrape down the bowl and add the almonds and mill for 10 seconds on SP 9.
Add the rest of the ingredients, including the chia gel and mix on SP 6 for 20 seconds until well combined and creamy.
Spread into a flat pan for a slice or into muffin tins for cupcakes. Bake for 40 minutes for a slice and 25 minutes for cupcakes. I iced mine with this frosting.
For more of my chia recipes go here and here and here!
This is pretty funny!

This is pretty funny!


*Soak one tablespoon of chia in 1/2 cup water for 10 minutes to replace 1 egg
** You may prefer it sweeter than me

But this is funnier!!

But this is funnier!!

One Comment leave one →
  1. cathy permalink
    November 29, 2013 9:33 am

    Another amazing looking recipe! Thankyou.

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