How should chia seeds be used so that they swell and give the right texture? — Chia Seeds 150 g - ICONFIT

Chia seeds contain dietary fibre, which forms a gel-like layer around each seed on contact with liquid. It is this process that thickens the mixture — without starch or gelatine. For it to work fully, it needs time and enough liquid.

For chia pudding, the seeds are soaked in advance: they are usually mixed with milk or a plant-based drink in a ratio of about 1 part seeds to 4–5 parts liquid and left in the fridge for at least 2–4 hours, or better still overnight. During this time the mixture takes on a thick, creamy texture.

If you add chia to smoothies, yoghurt or porridge, a few minutes is enough — the texture will become slightly thicker, but not as dense as in a pudding. The seeds can be added to baking dry: they will absorb moisture from the dough as it bakes.

The neutral taste of the seeds means they will not change the flavour of a dish — only its consistency and nutritional value, thanks to the plant protein and fibre.