One question:
I used black chia seeds, ground, for half the golden flaxseed.
Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons
chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I
used vegan mini-chips 1 cup cooked
black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Hi Becky, both
black and white
chia seeds are great, I generally
use black but either are fine!
If you
use chia seeds, get white
chia and grind to a powder first (otherwise you'll have
black speckles in your dough, and it looks vaguely like bugs...)
Also, I
used white
chia seeds but
black would work just the same.
Sprouted Sunflower
Seed Cocoa Bars Note: Sometimes make these bars
using sunflower
seeds only (no buckwheat), or
use a mixture of different
seeds — sunflower, pumpkin,
black and tan sesame,
chia, flax and poppy
seeds.
Either
used in puddings, or as a egg replacer,
chia seeds (white or
black) are great to help thicken liquids and bind baking.
If you
use chia seeds, get white
chia and grind to a powder first (otherwise you'll have
black speckles in your dough, and it looks vaguely like bugs...)
If you don't have ground white
chia seeds, you can
use whole white or
black chia seeds.
So
using black beans instead of salmon and
chia seeds instead of eggs, I made some avocado
black bean burgers.
3 cups dried, unsweetened coconut flakes 2 tbsp
chia seeds 1 cup cocoa powder (I
used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch of ground cloves couple twists of
black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract