Chia seeds

Tiny black or white seeds that soak up liquid and form a soft gel, used to make chia pudding, thicken quick jams and bind vegan batters.

Chia seeds: A small bowl of dry black and white chia seeds next to a glass of soaked chia gel
  • Baking ingredients and additives

When stirred into milk, juice or water, chia seeds swell and turn the liquid thick and spoonable. Chia pudding is often made with about 1/4 cup of seeds per cup of liquid, stirred again after a few minutes and chilled for a few hours or overnight.

Mashed fruit stirred with chia sets into a soft, quick jam without long cooking. A chia egg, 1 tablespoon of seeds with 3 tablespoons of water, can bind muffins and cookies much like a flax egg. Dry seeds add a light crunch to baked goods.

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