Sentences with phrase «using white chia»

I prefer using white chia (black works as well but results in black - flecked baked goods... in this case the batter is dark anyway so it doesn't matter).

I'm probably going to be using white chia seeds exclusively in the future due to their even more neutral color and flavor.

Also, they would be visible in a finished product unless you used white chia seeds, which I have never seen.

C — I wouldn't recommend doing that as the colour will be grey (might be better if you use white chia seeds?)

Would there be a difference if I used white chia seeds?

Also, I used white chia seeds but black would work just the same.

It may be the chia seeds because I used white chia seeds - the dark ones would have created a greyish tint.

Also, they would be visible in a finished product unless you used white chia seeds, which I have never seen.

I noticed in this post that you use white chia seeds and was wondering if there is any major difference with the darker colored seeds!

I like to use the white chia seeds in kids smoothies — because they blend in invisible.

Also, they would be visible in a finished product unless you used white chia seeds, which I have never seen.

Not exact matches

Since I made a double batch I used 100 ml water and 2Tbspn white chia seeds; then just mixed that into the rest of the wet ingredients.

Hi Becky, both black and white chia seeds are great, I generally use black but either are fine!

Add the mashed banana to a small container - I like to use glass mason jars, followed by the white chia seeds, vanilla extract, and ground cinnamon.

For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds

4 tablespoons of chia (black or white) 3/4 cup of juice (I used coconut pom) 1/2 cup of still or sparkling water 1 lemon or lime, juiced (I used a Meyer Lemon)

1 cup (205g) vegetable shortening (you may use palm shortening or other solid fat, or butter / margarine, or a combination of the two) 1 1/2 cups (192g) white sugar 2 eggs OR 1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total) 2 tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar 1/4 tsp.

Instead of using pectin and white sugar to thicken the jam, I used chia seeds to achieve the same «gel» effect NO added sugar.

In this case, use about 3/4 cup of ground white chia.

I used some chia and flex seeds to add in: — RRB - But I would like to have the white bread too: — RRB - thanks Lenka

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...)

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

Whole wheat pastry flour and oat flour is used in place of white flour and chia seeds give these scones a little added nutrition boost!

Either used in puddings, or as a egg replacer, chia seeds (white or black) are great to help thicken liquids and bind baking.

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Donut Holes: 3/4 cup sweetener 1/4 cup milled / ground chia seeds (if grinding whole seeds, use about 2 heaping tbsp) 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1/4 tsp sea salt 3 egg whites, or about 1/3 cup egg white 1 tsp vanilla extract

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...)

I used chia seeds instead of egg white powder.

If you used chia seeds instead of egg white powder, what portion of chia seeds did you use to replace the 2/3 cup of egg white powder?

If you don't have ground white chia seeds, you can use whole white or black chia seeds.

Other substitution ideas that I've used in other recipes are sweet potato puree (use white sweet potato so it's not orange), yoghurt (I make mine with coconut milk), banana puree, or I've used water or milk + a little ground chia or linseed (a bit like a watery chia or flax egg).