It’s one of the less well known superfoods of our day but they are the secret ingredient to those all important cheat days, except your not cheating at all.
Chai seeds absorb almost 10 times their weight expanding once consumed which becomes evident if left overnight in water or milk which makes a delicious porridge like breakfast. It is this expanding effect of the seed which has been proven to encourage weight loss as the seeds continues to expand once consumed, leaving you feeling fuller for longer.
Chai seeds consist of omega 3 fatty acids and don’t be put of by the word fatty as this is the good kind of fats which your body requires in order to keep blood pressure and cholesterol low, reducing the risk of heart disease. Chai seeds are also a rich source of protein and fibre, being a third of your daily recommended amount of fibre in just two tablespoons!
However, what I love about chai seeds are the endless possibilities they offer, whether you sprinkle them on a salad, wack them in a smoothie or scatter a few on your porridge there are many ways to incorporate these superfoods into your diet. This weekend I decided to put chai seeds to the test, although the price of the seeds certainly was a shock costing £7.98 for a 350g bag from Holland and Barrot. They wern’t exactly cheap. Although the small quantity you require means that 350g may last a while, that’s if you don’t make chai seed bread too often as I found this required a significant amount of seeds.
Chai seed bread:
I’m not a huge bread eater, not because I don’t enjoy a good slice of toast or a hot warm baguette but because eating bread makes me feel sluggish, a common side effect of carbohydrates. Therefore, I tend to keep away from them so when I uncovered the secrets of chai seed bread I just couldn’t get enough, as not only is it low in carbohydrates but its gooey thick texture makes it a perfect alternative to supermarket breads, which are full of preservatives and high in carbohydrates. Many recipes may tell you differently on the varying ways to make this bread but this is my take on chai seed bread, well what I had in my cupboard anyway.
Here we go
Step 1: Leave the quinoa and chia seeds to soak overnight in water in separate bowls.
Step 2: The following day pre-heat the oven to 150 degrees, the lower the better which allows the bread to cook inside without burning the outside.
Step 3: If you have a juicer put the pears through the juicer and then gather the skins of the pear left in the juicer tray to put in the blender, alternatively peal the pears and then mash them down into a thick goop and add into the blender. If you want to use other ways simple put the mixture into the blender. The bread needs something thick and sweet for it to stick together so honey, algave syrup or pears are necessary.
Step 4: Blend blend blend- make sure not to over blend though, do this for roughly 50 seconds
Step 5: Pour mixture into a tin and cook for 80 minutes. Do note that the inside of the bread will always be a bit soft and gooey.
The best way of enjoying
My favorite way to enjoy chai bread is to leave it in the fridge overnight and then have it scrambled eggs, salmon and avocado….Yum!!