Spectrum Essentials Ground Chia Seed OMEGA-3 & FIBER Description
NEW! Ready to Use!
Finely Ground • Cold Milled
Neutral Taste • 4g Dietary Fiber Per Serving
Higher in Antioxidant Acitvity than Blueberries
Rich in Omega-3 (ALA) Fatty Acids
SUPERFOOD OF THE AZTECS
Spectrum has taken this diet staple of the Aztecs and ground it into a fine powder to create some fabulous new ways to use Chia Seed. Now it can be easily blended into all types of dishes and used in baking.
Chia Seed is a nutritional powerhouse with a lengthy list of benefits. It is a valuable source of Alpha-Linolenic Acid (ALA), an Omega-2 essential fatty acid that helps support normal cardiovascular function and fiber which helps support normal functioning of the4 digestive tract and can have a positive effect on cholesterol. With its versatility and mild, nutty flavor, Chia Seed is a beneficial addition to any diet.
2 Tbsp. daily. Add to yogurt, cereal, smoothies or salads. When mixed with water, Ground Chia Seed forms a gel that functions as an excellent binding agent in baking. Mix 3 tbsp. water with 1 tbsp. Ground Chia Seed, then stir and let sit for 5-10 minutes before adding. Consult your healthcare practitioner for your individual needs.
Refrigerate After Opening: The light-protective pouch as been flushed with an inert gas and sealed airtight to ensure optimum nutritive benefits and maximum product freshness. To store, pres air out of pouch and seal tightly. Best if used within 3-4 months after opening. Can be frozen to extend shelf life.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 2 Tbsp. (12 g)
Servings per Container: About 24
|Amount Per Serving||% Daily Value|
| Calories from Fat||35|
|Total Fat||4 g||6%|
|Total Carbohydrate||4 g||1%|
| Dietary Fiber||4 g||16%|
|Omega-3 (alpha-linolenic acid ALA)||2.4 g||150%|
| Omega-6 (linoleic acid LA)||0.8 g|
Other Ingredients: Cold milled groun chia seed.
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Gluten-Free Triple Chocolate Brownies with Pecans
You could double up on the chocolate when baking brownies. You could also add nuts for crunch. But to really get guests drooling at a dessert table, serve triple chocolate brownies topped with pecans. Gluten-, dairy- and egg-free, these luscious, fudgy brownies are packed with chocolate chips and cacao nibs for the ultimate chocolate lover’s dessert.
1 box Vitacost Gluten-Free Mouth-Watering Brownie Mix
3 Tbsp. ground chia seeds
9 Tbsp. water (1/2 cup + 1 Tbsp.)
1/2 cup organic coconut oil
1/4 cup organic applesauce
1/4 cup organic cacao nibs
1/2 cup mini chocolate chips
36 roasted pecan halves
1 Tbsp. tapioca flour, for greasing
1 Tbsp. coconut oil, for greasing
- Preheat oven to 350 degrees F. Grease a 9x13 glass baking pan with coconut oil and dust with tapioca flour.
- In a small bowl, combine chia seeds and water to make chia “egg.” Set aside for 5 minutes to congeal.
- In a large bowl, combine brownie mix, coconut oil, applesauce and chia “eggs.” Stir in cacao nibs and chocolate chips.
- Pour mixture into baking pan. Top with pecans halves, spaced in rows.
- Bake for 40 minutes, or until the top is crusty but the middle is still fudgy.
- Slice into 16 squares and serve with coconut milk ice cream.