These tiny seeds come from the chia plant (Salvia hispanica), native to Mexico but now grown in Australia. They resemble poppy seeds and come in black or white varieties, both having similar properties. Rich in omega 3, fibre and protein,the seeds can be sprinkled raw on breakfast cereals, yoghurt and salads or used in baking. In drinks they develop a gelatinous coating with a texture similar to tapioca. You'll find chia seeds in health-food stores.
DO YOU HAVE A RECIPE FOR PUMPKIN PIE?
Line a 21cm round pie tin with short pastry (plain or sweet) and chill 30 minutes. For the filling, combine 1 cup cooked pumpkin puree, 1 cup canned evaporated milk, 1/2 cup sugar, 1 beaten egg, 1/2 teaspoon each ground ginger and cinnamon, 1/4 teaspoon ground cloves, and a pinch of salt. Pour filling into the chilled pie shell and bake at 200C for 15 minutes, then reduce heat to moderate and bake a further 40 minutes. Serve cold with cream.
