The price of chia seeds has collapsed and they are now quite affordable, maybe a fifth of the price of quinoa. I am considering what I can use them for- I am not a big fan of chia pudding (more sweet than I want to eat) and I have tried putting it in tapioca pancakes but that's about it.
If I grind it into flour, is it only usable as a jelling-agent type thing, or can I consider it as a quinoa flour type thing for adding protein and fiber? The recipes I am finding are all for whole chia.
Buddha says 'Meh'.--matwinser
I'm just a drunk who likes fruit. -- Desdemona