Once Again Rethinking Protein Sources...Again

I previously wrote The Meat Manifesto about how to cut or even eliminate meat costs. Later, I wrote about rethinking protein sources by using baking and the use and combination of flours as a protein source.

Well, I have stumbled across a (possibly better) source of protein: chia. This is thanks to the low-carb universe that exists online.

Chia seeds, flour, and sprouts are high in protein and quite a few other nutrients, like Omega-3 and fiber, as well. Chia seeds can also be soaked to form chia "gel", which can replace eggs for those allergic.

Both coconut flour and chia flour are low carb, as well as high-fiber, so if you can afford them and have access to them, by all means add chia to your repertoire of protein sources that may be cheaper than meat, and lower carb than grain and bean flours.

Chia flour is a gluten-free product, and although it can replace normal glutinous flours 1-to-1, baking times do need to be increased to accommodate a slower-baking flour. For example, a cake normally done in 30 minutes may need as long as 40-50 minutes.

I have ordered my first bag of chia flour, and am anxious to try baking with it myself.

For those of you who don't bake, chia seeds can be sprouted (yes, like those dorky sprout-covered figurines of the 70's) and eaten raw--this means add to salads, put on sandwiches, and all the other places you would use other sprouts.

This is the only currently-affordable source of protein I know that crosses the raw-baked line: it can be eaten raw, cooked, or ground into a flour and baked. Milk is the only other one, but high prices prevent me from listing it as affordable--it costs more per gallon than gas! Eggs can't be eaten raw, although some athletes drink them raw.