I like to soak them in almond milk and a little tart fruit juice, then eat them. It reminds me of miniature grape nuts...a little crunchy, a little soggy, with a good flavor.  Of course, it's been almost 11 years since I had grape nuts, so don't expect to agree with me if you've had them more recently  

So far, they do seem gentler than flax seeds, but maybe I don't eat as much as I did when I made my first batch of flax bread.  They are a pretty decent egg substitute, I think I'll try them in banana bread tomorrow.

give them your chia, linseed cracker recipe again.....
so easy to make!

Quoted from Lola

give them your chia, linseed cracker recipe again.....
so easy to make!

Yes, please!!!

ok...going from memory now, soak 1 cup chia and/or linseeds (whole or ground) in enough water to bring a liquid measuring cup up to 3 cups.  Soak for 4 hours.  Add about 1/3 cup lemon juice (or lime juice) and salt to taste (just taste the mixture and see if it's good, it will become more concentrated once you dry it.

Add whatever combination of herbs to it, and spread it on fruit leather trays (I use about 4)  The thinner you spread it, the crispier and more delicate; the thicker, the stronger the chip will be.  Top with sun dried tomatoes (undried tomatoes take too long), thin sliced onions, cilantro sprigs, whatever sounds good, and dry for a few hours.  Once set, flip it over with a spatula and dry out the other side.

I like Italian herbs plus sun dried tomatoes and thin sliced onions.  Curry or Thai flavors with lime juice and cilantro are also good.

I've tried these with just chia seeds.  They can get pretty delicate, so aim for a thicker spread, but they are very good.

Hmmm... now I'm thinking about banana bread chips instead of banana bread, that is very tempting for those overripe bananas in my kitchen.  I think I'll just add some mushed up bananas to the mix (and probably leave out most or all of the lemon juice.  Can't have cinnamon, but I'm sure I can think of something good to add to the mix.

nice!
report back if you are lucky

don t think the lemon juice could hurt the end result....
helps it set, like when you are beating up meringue.....
and the taste goes un noticed due to the sweetness of the banana

don t mark my word for it though!!

Yummo; thanks - was thinking today of making something like this...

Sounds great I'll give it a try as well. Thanks.

No baking great for the summer.  

Are Chia seeds benificial for me? I'm new to the forums and I've been reading the Chia Seed info. I do not yet know my GenoType but am a O+ - non-secreter. I LOVE them! Thanks

welcome!
More information on SWAMI diets can be found at:
http://www.4yourtype.com/swamixp_video.asp
http://www.dadamo.com/media/swami.htm
http://www.dadamo.com/clinic/swamigenotype.htm
http://www.dadamo.com/media/gtd.htm
find out how it rates for you individually

I recently baked Chia-Okara flatties (thanks Lola for the inspire): soaked chia overnight in lemony water and mixed gel next morning with the okara pulp (the left over from making soy milk). Spread thin on tray, brush with olive oil, sprinkle with salt and bake for a few minutes until dry.  Needless to say they did not last very long ...

You all have now given me lots of inspiration on what else to do with them ... up until now I just added them to my sourdough baking or to my yogurt and juice treats ...  

Quoted from Cristina

I recently baked Chia-Okara flatties (thanks Lola for the inspire): soaked chia overnight in lemony water and mixed gel next morning with the okara pulp (the left over from making soy milk). Spread thin on tray, brush with olive oil, sprinkle with salt and bake for a few minutes until dry.  Needless to say they did not last very long ...

You all have now given me lots of inspiration on what else to do with them ... up until now I just added them to my sourdough baking or to my yogurt and juice treats ...  

Makes me sick to think of all the okara I threw out through the years, and I could have used chia seed to make something scrumptious with it!    NOW soy milk is a black dot for me!! Besides that, I have a perfectly good soy milk maker. Not a solitary milk on my diet. Doesn't Dr. D. know that older folks enjoy a diamond cereal?! And water does NOT sub for milk!! I bet he changes he tune when he is old and sitting dozing by the fire!! "Oh, Martha, couldn't we just have a little cereal for dinner?" On the other hand, with Trehalose Complex on the scene among other great additions, he might be in better shape than he is now!!!

Quoted from Spring

Not a solitary milk on my diet. Doesn't Dr. D. know that older folks enjoy a diamond cereal?! And water does NOT sub for milk!!

I use a beneficial fruit / juice / sauce with my cereal.  It is easy for me since applesauce is a superfood...  Stewed figs are good as well, though.

Quoted from Spring

Not a solitary milk on my diet. Doesn't Dr. D. know that older folks enjoy a diamond cereal?! And water does NOT sub for milk!! I bet he changes he tune when he is old and sitting dozing by the fire!!

I do not know what is on your SWAMI.

If your SWAMI allows you grains to make cereal out of, you should be able to make milk from whatever grain or seeds that you are allowed.

Rice, oats, amaranth, sesame seeds ...

Quoted from Cristina

I recently baked Chia-Okara flatties (thanks Lola for the inspire): soaked chia overnight in lemony water and mixed gel next morning with the okara pulp (the left over from making soy milk). Spread thin on tray, brush with olive oil, sprinkle with salt and bake for a few minutes until dry.  Needless to say they did not last very long ...

You all have now given me lots of inspiration on what else to do with them ... up until now I just added them to my sourdough baking or to my yogurt and juice treats ...  

Great idea for me to do this to use up almond pulp from almond milk. Thanks.  

Quoted from C_sharp

I do not know what is on your SWAMI.

If your SWAMI allows you grains to make cereal out of, you should be able to make milk from whatever grain or seeds that you are allowed.

Rice, oats, amaranth, sesame seeds ...

Sesame seed milk, that's one I haven't thought of. How do you make it. I suppose I could just water down the paste recipe I have. What a wonderful flavor that would give to a rice cereal.

Grind 1 cup sesame seeds in a blender

add

2 cups of water
4 - 6 pitted dates

and continue blending.

If dates are not rated well for you, you might want to add a little vanilla and a tablespoon or so of the Trehalose Complex instead.

If I was going to drink the milk, I would strain it using cheesecloth.

If I was going to to use it on cereal, I would not bother straining it.

Tastes better to me after it is refrigerated.

Some people like to add a little salt.  Add fewer dates if you do not like things sweet.

Quoted Text

baked Chia-Okara flatties (thanks Lola for the inspire): soaked chia overnight in lemony water and mixed gel next morning with the okara pulp

whole chia and linseed crackers for those not into okara are great tasting as well.....I use the dehydrator.......Melissa put up a recipe in one of her blogs

Quoted from C_sharp

I do not know what is on your SWAMI.

If your SWAMI allows you grains to make cereal out of, you should be able to make milk from whatever grain or seeds that you are allowed.

Rice, oats, amaranth, sesame seeds ...

Well, I would have thought that too, but rice milk is a black dot!! Sesame is a neutral, but if rice, which is a super food, is an avoid as a milk, I can't imagine what sesame would be. Or any of the other items. I am very puzzled about this, to say the least. I don't have any lack of grains and seeds - there are plenty of them to enjoy a bowl of cereal - just nothing to put with them! Except fruit, of course.

When I have no rating for a product, I use the rating of individual ingredients.

There is no rating for milk made from:

Amaranth,
Buckwheat
Flaxseed
Hemp seed
Larch Fiber
Oat
Quinoa
Sorghum
Teff
Sesame

...

To me the books and SWAMI are clear in saying that you use the rating of the individual ingredients when making a composite food for which you have no other rating.

I see no reason to believe that simply because you add water to a beneficial in a recipe that they automatically become an avoid.

---

When I use ratings for individual ingredients, I take my portions from the category of the ingredients (Carbohydrates for Amaranth, Vegetable protein for Sesame seeds, ...) rather from beverages (as a milk would be).

It's nearly impossible to find commercially produced rice milk without questionable ingredients.  That fact can sometimes influence the rating of a particular 'milk'.