Question-Soaking Chia Seeds?

[Datel]

First soak chia seeds in water, then mix with ingredients or mix immediately?

For a raw food cake should one first soak the chia seeds in water (for 15-30 min.), then mix them with all the other ingredients, or mix them immediately so that they can then swell when mixed with all the other ingredients?

Or do they swell just as well when they are already mixed with all the other ingredients and are already in the form of a raw food cake?

 

[Emma JC]

as we discussed previously chia seeds should be ground first and then soaked and then added to whatever you are using unless it is something like oatmeal where it is added during the cooking process - whether you grind them or not they should have lots of moisture to soak up so they don't absorb the moisture inside you or get stuck in your throat IMO

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Datel]

OK, so the chia has to be soaked alone with water (e.g. 100 ml water for 30 g chia) until it is completely swollen and after being added. To add the chia with its water (e.g. 100 ml water for 30 g chia) immediately to all of the other ingredients (which already have their correct amount of water) and mix them immediately would not work, I assume.

 

[Emma JC]

OK, so the chia has to be soaked alone with water (e.g. 100 ml water for 30 g chia) until it is completely swollen and after being added. To add the chia with its water (e.g. 100 ml water for 30 g chia) immediately to all of the other ingredients (which already have their correct amount of water) and mix them immediately would not work, I assume.

yes, I believe that is the correct conclusion especially if the other items are dry - eg if you are using it as an egg replacement, it is the sitting and soaking and becoming viscous that makes it egglike/binding (it comes out of the soaking bowl with a plop)

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Datel]

One thought was, when one wants to use chia in the function of eggs or baking powder (so that a flaky texture is created), it would have to expand (and soak) while it is already with the other ingredients, already in the entire formed dough (like baking powder). But apparently that doesn't work because the chia being already in the dough can't absorb enough liquid, so it doesn't expand at all or perhaps only expands minimally.

 

[Emma JC]

One thought was, when one wants to use chia in the function of eggs or baking powder (so that a flaky texture is created), it would have to expand (and soak) while it is already with the other ingredients, already in the entire formed dough (like baking powder). But apparently that doesn't work because the chia being already in the dough can't absorb enough liquid, so it doesn't expand at all or perhaps only expands minimally.

correct - the chia seeds are binders not flakiers

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Datel]

OK, although they do cause expansion (like baking soda).

Many thanks!