Chia seeds have sky-rocketed into superfood territory over the past number of years. They are a great choice for sports-people as they are high in fibre, fatty acids, protein, calcium & anti-oxidants.
Chia puddings – whole chia seeds soaked in almond milk, are great snacks or light breakfast alternatives, keeping you fuller for longer due to their large capacity for expansion. They can absorbs high amount of liquid which also makes them great for hydration and they can stabilise blood sugars. Milled chia seeds are also commonly available and are more favorable for adding to smoothies or into porridge/cereals. Additionally, chia seeds due to their expansion and absorption properties are a great vegan baking alternative instead of eggs. In this recipe however, we are going to use chia seeds and eggs!
You will need 3 very complex ingredients:
2Tbsp whole chia seeds
That’s it! Now for the even more difficult part:
- Cut broccoli into florets and add all 3 ingredients into a food processor. Blend.
- Take a handful of the mixture – it should be wet and sticking together; and shape into whatever shape you desire. For example, you can make them into patties, bread slices or balls, like falafels.
- Place your patties or falafels on a baking tray lined with parchment paper and bake in a preheated oven (200.C) for approx. 15-20minutes until firm, holding together and slightly browned/crisp on the outside.
- Once baked, remove and enjoy immediately while warm with hummus or top the patties with a poached egg as a savoury breakfast dish. Or do like I did and slice the patties horizontally in half, to make two skinnier patties, which now act like ‘burger buns’ and stuff them with your filling of choice. I enjoyed mine with smoked salmon, goat’s cheese, rocket and pesto to make what you see in the picture displayed below!