Comments on: Strawberry Spread with Honey and Chia Seeds

By: Maru

Maru — Thu, 16 Aug 2012 17:38:21 +0000

I made it with raspberries… The result was amazing! Even my husband loved it (he doesnt like any seeds at all). Thanks!

By: Tina

Tina — Thu, 14 Jun 2012 02:40:55 +0000

Just finished making a batch. It’s so delicious my daughter and I can’t stop “taste testing”! LOL Looking forward to toast in the morning! Thank you!

By: Tim Woodbury

Tim Woodbury — Mon, 04 Jun 2012 17:43:19 +0000

If you find the texture of the chia seeds too hard, as several commenters suggested, you can heat the hydrated chia with a little extra liquid in a small saucepan for 10-15 minutes before adding it to the recipe. When I’ve had to cook chia for pineapple-orange jelly in the past (pectin doesn’t love acid), I find the seeds soften nicely.

By: roni

roni — Thu, 31 May 2012 11:17:12 +0000

There’s no real reason why I didn’t grind just didn’t think of it. Plus, I kind of wanted the seediness (is that a word? lol)

By: Midge

Midge — Thu, 31 May 2012 10:59:38 +0000

Answering a question above about where to find chia seeds. A health food store would know them as Salba. Salba and Chia are the same. Salba is easy to find.

Also, why not grind the seeds for the jelly?? Would grinding change anything?? I think it would be less of a crunch? I used it as a gravy thickener, grinding it first and the only thing we didn’t like about it was how unconventional it was. lol It tasted great. :)

By: roni

roni — Thu, 31 May 2012 09:38:50 +0000

According to the package I bought,

Chia seeds are a great source of Omega 3′s similar to flax seeds, however Chia seeds also contain much higher amounts of antioxidant than do flax seeds, so they can be stored for long periods of time without becoming rancid. Chia seeds are also high in protein and very high in fiber. Unlike flax seeds Chia seeds are easy to digest and don’t needs to be ground or mashed to release their nutritional benefits.

By: Kathleen

Kathleen — Thu, 31 May 2012 04:11:43 +0000

I thought I read somewhere that Chia seeds whole are not absorbed in the body efficiently/ properly and that one needs to grind them up or is that fact about flax seeds? If you can clarify my confusion that would be great! Thanks!!

By: roni

roni — Thu, 31 May 2012 00:39:18 +0000

Midge – I always answer questions you just have to give me more than 10 minutes. :)
I did not grind the seeds. What you see above is a photo step by step of how I made the spread. The result wasn’t crunchy per se, it was very similar in texture to mixed berry jelly. The seeds softened a little and felt like strawberry seeds in your mouth. They are not like flax and do not need to be ground to use.

Hope that helps!

By: Midge

Midge — Wed, 30 May 2012 21:38:25 +0000

Do you grind the seeds??

By: Midge

Midge — Wed, 30 May 2012 21:28:37 +0000

Are the seeds ground and if not, are they crunchy when the recipe is finished, or are they soft??? Most recipes using chia seeds never say whole or ground? Thanks, hope you send the answer to my email or I may not find it. :)

By: roni

roni — Wed, 30 May 2012 20:10:01 +0000

Barbara – I’m not sure I can describe how they taste. They are more texture driven then taste driven. I found them next to quinoa which was next to the couscous which was next to the rice in my local grocery store. Not sure if that’s where they are normally found.

By: Veronica

Veronica — Wed, 30 May 2012 20:07:35 +0000

Gotta try this! I have the black chia seeds but I really don’t care about how it looks. Sounds so good!

By: Barbara

Barbara — Wed, 30 May 2012 20:06:14 +0000

what part of the grocery store do you find Chia seeds?
I have seed flaxseed in health food section but never Chia. What do they taste like? Your little one seem to really like them.

By: Jane

Jane — Wed, 30 May 2012 17:12:29 +0000

Thanks! I made some this morning.

By: roni

roni — Wed, 30 May 2012 17:04:01 +0000

This is a good question! I really have no idea. What I read online chia gel last for a few months. I’ll keep an eye on mine and post back here if I find it’s gone bad.

By: Jane

Jane — Wed, 30 May 2012 13:41:40 +0000

How long do you think this will keep in the fridge?

By: Megan

Megan — Wed, 30 May 2012 13:18:31 +0000

Can’t wait to try this! How long do you think you can store it in the fridge?

By: Josie @ Skinny Way Of Life

Josie @ Skinny Way Of Life — Wed, 30 May 2012 01:58:13 +0000

Awesome, Thank you! I’ll let you know how it turns out : )

By: roni

roni — Wed, 30 May 2012 01:49:28 +0000

Hmmm I don’t see why not! You’d just loose the chunks. Another idea would be to mix the 2 for a little while and then slowly use more homemade and less jarred. They may not notice the texture shift that way. Just a thought!

By: Josie @ Skinny Way Of Life

Josie @ Skinny Way Of Life — Wed, 30 May 2012 01:45:10 +0000

Question for you…My kids are used to the “Reduced Sugar” jelly that comes in a squeeze bottle so the texture is pretty fine, I know they wouldn’t mind the sees but do you think I could puree the strawberries in the magic bullet BEFORE the cooking process to achieve a fine texture?? Thanks for the input : )

By: Josie @ Skinny Way Of Life

Josie @ Skinny Way Of Life — Wed, 30 May 2012 01:41:54 +0000

GENIUS!!! I’ve been using chia seeds for awhile now but usually as a mix in to my oatmeal or yogurt..my kids practically live on PB&J so this would be great for them! Darn it! I just used my bowl of strawberries tonight to make homemade popsicles but next time for sure!!

By: Nancy

Nancy — Wed, 30 May 2012 00:30:34 +0000

I know chia seeds are the new thing, but I’ve just not been able to do it! I can’t get past the whole Chia Pet thing. I’ve done them with my students, and after spreading the jelly-like chia seeds on the Chia Pet I just couldn’t think of eating them.

But. . . You have totally changed my mind! I could totally do this in a jelly form! I’m going to give it a try. However, mentally I will be with Ryan on this one and think “strawberry seeds!” :-D I’m excited to try this, thanks Roni!

By: Krista S.

Krista S. — Tue, 29 May 2012 19:21:57 +0000

Wow, what a great idea! I make jellies and jams every year, but this looks like a fun new twist to try out.