Comments on: Ch-ch-ch-chia … Muffins? http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/ Need We Say More? Thu, 04 Dec 2008 17:36:07 +0000 http://wordpress.org/?v=2.0.4 by: delirium http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-26373 Fri, 14 Nov 2008 02:27:57 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-26373 SO, I started out with this recipe as a base, and then I went absolutely wild! Here's what ended up in my mixing bowl (I think): 2 Tbsp Ruth's Chia Goodness Apple Cinnamon cereal 6 Tbsp H20 3/4 cu. Quinoa flour 1/2 cu. white sorghum flour 1/4 cu. tapioca flour 1/4 cu. coconut flour 1/2 cu. evaporated cane juice (scant) 1/4 tsp salt 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. vanilla 1/3 coconut oil 2 mashed bananas 1 tsp. granulated lecithin some shredded coconut (1/3 cu.?) left over from another recipe a handful dried cranberries- fruit-juice sweetened- because I love them a handful of allergen-free (Enjoy Life brand) chocolate chips because they make everything better Original flavor hemp milk (Living Harvest brand seems to cook better) My batter was a little dry, but that might have been because my bananas started out frozen and I didn't mash them up as much as I might have. To remedy, I added a splash of hemp milk and then dropped into well-greased (non-hydrogenated palm oil) muffin cups. I had to bake them for more like 20-25 min., and then left some of the wetter ones in the oven for another 15 min. at a low temp to dry them out. These are not light, fluffy muffins (at least, my version of them), but man are they tasty! I'd cut the sugar way down (or go for stevia) next time, especially since I think that 2 of these are going to make a perfect breakfast for me (and I don't like to start the day eating sugar). Between the chia seeds and the banana, I think I got a pretty good texture, even as a vegan, gluten-free muffin, which is hard to do. But I'm allergic to darn near everything these days, so I'm experimenting a lot... Thanks for getting me started with a great chia seed recipe; I'm going to keep using them! SO, I started out with this recipe as a base, and then I went absolutely wild! Here’s what ended up in my mixing bowl (I think):
2 Tbsp Ruth’s Chia Goodness Apple Cinnamon cereal
6 Tbsp H20
3/4 cu. Quinoa flour
1/2 cu. white sorghum flour
1/4 cu. tapioca flour
1/4 cu. coconut flour
1/2 cu. evaporated cane juice (scant)
1/4 tsp salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/3 coconut oil
2 mashed bananas
1 tsp. granulated lecithin
some shredded coconut (1/3 cu.?) left over from another recipe
a handful dried cranberries- fruit-juice sweetened- because I love them
a handful of allergen-free (Enjoy Life brand) chocolate chips because they make everything better
Original flavor hemp milk (Living Harvest brand seems to cook better)

My batter was a little dry, but that might have been because my bananas started out frozen and I didn’t mash them up as much as I might have. To remedy, I added a splash of hemp milk and then dropped into well-greased (non-hydrogenated palm oil) muffin cups. I had to bake them for more like 20-25 min., and then left some of the wetter ones in the oven for another 15 min. at a low temp to dry them out.

These are not light, fluffy muffins (at least, my version of them), but man are they tasty! I’d cut the sugar way down (or go for stevia) next time, especially since I think that 2 of these are going to make a perfect breakfast for me (and I don’t like to start the day eating sugar).

Between the chia seeds and the banana, I think I got a pretty good texture, even as a vegan, gluten-free muffin, which is hard to do. But I’m allergic to darn near everything these days, so I’m experimenting a lot…

Thanks for getting me started with a great chia seed recipe; I’m going to keep using them!

]]> by: Jyotshni http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-23543 Fri, 03 Oct 2008 00:18:42 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-23543 I've noticed bananas an egg replacers in many recipes. So, the question is, was it the Chia or the bananas that worked well as egg replacers. That's not to say that using chia in any recipe is not a good idea - I think it's a great idea for adding texture and protein. Just wonder about what's a good, tasteless (non-interfering) egg replacer? <em>Hi Jyotshni:</em> <em>Eggs are tricky to replace because they provide lightness and structure as well as moisture. Many bakers who are trying to avoid eggs replace them with applesauce, pureed pumpkin or prunes, or mashed bananas - these things provide moisture, but not lightness or lift, so the end result is often denser than the same item made with eggs. If you are looking for a replacement with minimal taste, you can try adding 1/4 cup blended silken tofu per egg called for in the recipe. This works well for cakes. Ener-G foods makes an egg replacer that is designed to perform like whole eggs do in baked goods, pancakes, and waffles. You can visit their Web site </em><a href="http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97" rel="nofollow"><em>here</em></a><em> for more info. I haven't used this product but it seems to have a lot of fans. Hope that helps!</em> <em>Thanks for reading,</em> <em>Sandy, editor</em> I’ve noticed bananas an egg replacers in many recipes. So, the question is, was it the Chia or the bananas that worked well as egg replacers. That’s not to say that using chia in any recipe is not a good idea - I think it’s a great idea for adding texture and protein. Just wonder about what’s a good, tasteless (non-interfering) egg replacer?

Hi Jyotshni:

Eggs are tricky to replace because they provide lightness and structure as well as moisture. Many bakers who are trying to avoid eggs replace them with applesauce, pureed pumpkin or prunes, or mashed bananas - these things provide moisture, but not lightness or lift, so the end result is often denser than the same item made with eggs. If you are looking for a replacement with minimal taste, you can try adding 1/4 cup blended silken tofu per egg called for in the recipe. This works well for cakes. Ener-G foods makes an egg replacer that is designed to perform like whole eggs do in baked goods, pancakes, and waffles. You can visit their Web site here for more info. I haven’t used this product but it seems to have a lot of fans. Hope that helps!

Thanks for reading,

Sandy, editor

]]> by: Chia Seed Potential | Health Dad http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-20353 Thu, 28 Aug 2008 13:23:19 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-20353 [...] Just Baking - » Ch-ch-ch-chia … Muffins? (It turns out that you can do lots of interesting science activities with chia seeds.) Chia seeds are indeed nutritious and a great alternative to flax seeds, since they don t easily become rancid. For more information on the benefits of chia seeds, and to purchase a bag of chia seeds for your own trials, see Good Cause Wellness.  Information and Links Join the fray by commenting, tracking what others… [...] […] Just Baking - » Ch-ch-ch-chia … Muffins? (It turns out that you can do lots of interesting science activities with chia seeds.) Chia seeds are indeed nutritious and a great alternative to flax seeds, since they don t easily become rancid. For more information on the benefits of chia seeds, and to purchase a bag of chia seeds for your own trials, see Good Cause Wellness.  Information and Links Join the fray by commenting, tracking what others… […]

]]> by: adamK http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-15838 Mon, 23 Jun 2008 00:26:24 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-15838 The Chia Seed is freaking expensive! nutsonline has them for half that price. Just munched on some that I bought there while looking for receipes. The Chia Seed is freaking expensive!
nutsonline has them for half that price.

Just munched on some that I bought there while looking for receipes.

]]> by: Chia Or Salba Gel As An Egg Substitute. . . . http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-12633 Sat, 19 Apr 2008 05:43:26 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-12633 [...] I haven’t tried this yet but Alisa over at Just Baking has a delicious-looking eating healthy recipe for vegan banana muffins using chia gel as an egg replacer. I’m going to try a similar food healthy recipe soon and will report back on my results! [...] […] I haven’t tried this yet but Alisa over at Just Baking has a delicious-looking eating healthy recipe for vegan banana muffins using chia gel as an egg replacer. I’m going to try a similar food healthy recipe soon and will report back on my results! […]

]]> by: jamesroger http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-9939 Thu, 14 Feb 2008 07:20:20 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-9939 I tried the recipe and it was delicious! Everyone else should give it a try too. Since a couple other people mentioned where they get their seeds, I'll share where I get mine. I have been buying from <a href="http://www.thechiaseed.com" rel="nofollow"> The Chia Seed </a> because they sell in 1.5 pound bags which is better for me because I eat them everyday and I don't run out as quickly, and they ship for free which is a huge plus! I tried the recipe and it was delicious! Everyone else should give it a try too. Since a couple other people mentioned where they get their seeds, I’ll share where I get mine. I have been buying from The Chia Seed because they sell in 1.5 pound bags which is better for me because I eat them everyday and I don’t run out as quickly, and they ship for free which is a huge plus!

]]> by: Alisa http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-8734 Fri, 18 Jan 2008 19:31:40 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-8734 Great idea! I have some stevia to experiment with, that sounds interesting. Great idea! I have some stevia to experiment with, that sounds interesting.

]]> by: Susan Rosecrans http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-8699 Thu, 17 Jan 2008 22:33:25 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-8699 I, also, appreciate the coconut oil--this is almost exactly what I was looking for. I wanted to go gluten free, tho, so have mixed buckwheat flour with amaranth and is nice and sweet with the bananas. I didn't use sugar; a small amount of stevia, and they still had great texture, probably due to the chia! I, also, appreciate the coconut oil–this is almost exactly what I was looking for. I wanted to go gluten free, tho, so have mixed buckwheat flour with amaranth and is nice and sweet with the bananas.

I didn’t use sugar; a small amount of stevia, and they still had great texture, probably due to the chia!

]]> by: Laurie Selage http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-4780 Mon, 24 Sep 2007 19:16:19 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-4780 I agree! You will love to use chia seeds in your recipes. You can use the whole seeds or grind them, whcihever way works best. When using them in baked goods, they help to retain moisture, making them all the more delicious. Chia seeds are available on www.OpalNutrition.com. Chia seeds are an excellent source of protein and fiber as well as Omega-3s. Great fat substitute in recipes. I agree! You will love to use chia seeds in your recipes. You can use the whole seeds or grind them, whcihever way works best. When using them in baked goods, they help to retain moisture, making them all the more delicious. Chia seeds are available on www.OpalNutrition.com. Chia seeds are an excellent source of protein and fiber as well as Omega-3s. Great fat substitute in recipes.

]]> by: Margaret Conover http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-3796 Wed, 15 Aug 2007 03:48:36 +0000 http://justbaking.net/2007/06/13/ch-ch-ch-chia-%e2%80%a6-muffins/#comment-3796 I maintain a website devoted to promoting chia seeds "for food and fun." (It turns out that you can do lots of interesting science activities with chia seeds.) Chia seeds are indeed nutritious and a great alternative to flax seeds, since they don't easily become rancid. I've been experimenting with chia seeds in my (all-American meat-eating) diet, and am amazed that you have found them to be an egg substitute in baked goods. That will be my next eggs-periment! Keep up the good work, Alisa! Let's stay in touch. I maintain a website devoted to promoting chia seeds “for food and fun.” (It turns out that you can do lots of interesting science activities with chia seeds.)

Chia seeds are indeed nutritious and a great alternative to flax seeds, since they don’t easily become rancid.

I’ve been experimenting with chia seeds in my (all-American meat-eating) diet, and am amazed that you have found them to be an egg substitute in baked goods.

That will be my next eggs-periment!

Keep up the good work, Alisa! Let’s stay in touch.

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