One of the many ancient grains Mary’s Gone Crackers uses are chia seeds. Chia seeds have been around for centuries. This flowering plant was initially consumed by the ancient Mayan and Aztec cultures. They are a great source of fiber, insoluble and soluble, and have more omega 3′s and protein than flax seeds. They are a good source of calcium, phosphorus, manganese, potassium, iron, zinc, boron and copper. By weight, these seeds are a better source of calcium than milk. The boron in the seeds helps the body with the absorption of calcium. Fiber, which can be difficult to get enough of on a gluten-free diet, is abundant in this seed. Fiber is essential for feeling satisfied and keeping your digestive system on track. All of these benefits are why these powerful little seeds are considered a “superfood.”
Chia can easily be incorporated into any diet. Unlike other omega 3 sources, these seeds are tasteless. They become gelatinous when mixed with liquids, adding to the options for including them in your daily fare. The natural fiber in chia seeds slow down the body’s sugar conversion which helps to stabilize your blood sugar. When baking, chia seeds can be substituted to cut down the amount of fat used in a recipe. Chia seeds can also be ground into flour for baking or sprouted for a nice addition to salads.
I like to mix chia seeds with almond milk and refrigerate overnight to make a nutritious on-the-go breakfast. You can find chia seeds in our Sticks & Twigs and our love Cookies.
Valerie Douglass, DTR
Mary’s Gone Crackers, Inc.