Sentences with phrase «chia absorbs some of the liquid»

The oats soak in the liquid and soften overnight, and the chia absorbs some of the liquid and thickens everything up to (what I think is) a nice texture.

Not exact matches

Feel free to skip, but keep an eye on the amount of liquid you add as chia tends to absorb a lot of the liquids.

The chia seeds will plump up, absorbing some of the liquid, and will turn it magically into a pudding - like texture.

Let the chia seeds soak up the liquid for 30 minutes, stirring occasionally to break up any clumps of chia seeds and ensure the liquid gets completely absorbed.

Chia absorbs huge amounts of liquid and creates a slightly gummy texture, so I wouldn't use chia.

Let the mixture sit for about 2 — 3 minutes, allowing your chia + flax to absorb some of the liquid.

While the chia seeds will plump and soften as they absorb some of the liquid surrounding their cute little bodies, there's only so much liquid they can take.

When added to a liquid, chia seeds absorb a lot of liquid and create a thick texture.

Meaning: When chia seeds are left to sit in a liquid, they absorb some of it.

When you leave the chia seeds to soak in liquid over night (as in this chia pudding), the seeds absorb the water and form a gel - like substance that coats the middle of the seed (a black center).

Due to the high amount of fiber found in the little seeds, chia can absorb up to twelve times their weight in liquid, which helps to create a gel - like pudding.

If it absorbs a lot of liquid (like flax and chia) then I would add 1 tbs psyllium powder + 1 tbs almond milk, or however much milk to make a very thick paste.

I'm trying to eat as much as I can because of its nutritional benefits: — they can help your diet by making you feel full (it's because they absorb 10 times their weight in water, forming a bulky gel)-- they are the richest plant source of Omega - 3 — chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar — they are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons — chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer — chia seeds contain no gluten or grains — the outer layer of chia seeds swells when mixed with liquids to form a gel (this can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods)(More info here.)

Allow to sit for 5 - 10 minutes so the chia seeds can absorb some of the liquid.

Notes I've made the same recipe using blueberries and raspberries as well — and to fruits that are less juicy than strawberries I suggest adding a tablespoon or two of water with the mashed berries before you start so the chia seeds can absorb more liquid, and become even more gel - like.

Due to the high amount of fiber found in the little seeds, chia can absorb up to twelve times their weight in liquid, which helps to create a gel - like pudding.

Because chia seeds are capable of absorbing up to 10 - 12 times their weight in liquid, your batter will develop a thick, almost gel - like texture the longer it sits.

Let sit in the fridge for at least 10 minutes, allowing the chia seeds to absorb some of the liquid and swell up

Or simply replace the chia seeds with coconut flour for it will absorb some of the liquid also.

To make one serving, cover 2 tablespoons of the seed mixture with hot water or your favorite non-dairy milk and let sit about 15 minutes, until liquid absorbs and the chia seeds gel.

While the chia seeds will plump and soften as they absorb some of the liquid surrounding their cute little bodies, there's only so much liquid they can take.

Allow to sit for 5 to 10 minutes to allow the chia seeds to absorb some of the liquid and form a gel.

I'm trying to eat as much as I can because of its nutritional benefits: — they can help your diet by making you feel full (it's because they absorb 10 times their weight in water, forming a bulky gel)-- they are the richest plant source of Omega - 3 — chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar — they are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons — chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer — chia seeds contain no gluten or grains — the outer layer of chia seeds swells when mixed with liquids to form a gel (this can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods)(More info here.)

The chia seeds act as the gelling agent, absorbing much of the liquids from the cherries and orange juice, and their healthy omega - 3 fats and protein content digest slower than carbs, giving a steady supply of energy.

When chia seeds are left to soak in liquid, they soften and expand as they absorb the moisture of the liquid.