Bob's Red Mill, Chia Seeds, 16 oz (453 g)

• To Your Good Health...Bob Moore
• Friend of the Heart
• High in Fiber
• Good Source of Omega-3
• You Can See Our Quality!
• Kosher
• All Natural

Chia seed originated in Mexico and Central America and was a staple in the diets of ancient Mayans and Aztecs. The tiny seeds of the chia plant can be eaten right out of the bag, sprinkled on hot cereal and used in baking, for a nutritional boost comparable only to flaxseed in Omega-3 and dietary fiber content.

Keeps best refrigerated or frozen

Chocolate "Mousse" Cake

Recipe courtesy of The Chia Company

1/2 cup + 1 Tbsp. Bob's Red Mill Chia Seed

1 cup Water

7 oz (1 1/4 cup) Dark Cooking Chocolate, broken into pieces

1/2 cup Unsalted Butter

5 large Eggs, separated

2 cups Ground Hazelnuts

1 cup + 2 Tbsp Sugar

Preheat oven to 350°F. Grease and line a 9-inch springform pan.

Soak chia seeds in water for 15 minutes. Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Allow to cool.

Beat egg whites and 1/3 cup of the sugar until soft peaks form. In a large bowl, beat the remaining sugar and egg yolks until pale and creamy. Pour chocolate mixture over egg yolks and fold. Then fold in the ground hazelnuts and chia seeds. Finally, fold in the egg whites.

Pour mixture into pan. Bake for approximately 50 minutes. Allow to cool, remove from pan and decorate with icing sugar or melted chocolate.