The reason for this change. Because my mum went for health screening recently, her cholesterol and triglycerides levels are tested to be on the high side, though medication not required. Actually they have been high since many years ago cos she used to like eating fatty meat. Although she has already switched to eating vegetarian, eating healthily and exercising daily all these years, the levels don't seem to drop lower. So don't think you can eat as much as meaty as fatty as oily as you want because you are still young. Cos they will accumulate in your body till all the problems come. I believe in that!
So the nutritionist advises her to eat more oat and wholemeal products. Then I heard about the many health benefits of eating chia seeds. Besides high in the important nutritions, it is also high in antioxidants, Omega-3 and found to lower LDL cholesterol and triglycerides, increase HDL cholesterol (the good cholesterol). So I bought a packet to try. Both of us eating this everyday. I will add 1 tbsp of chia seeds to my hot Milo every morning. Let's see if it will have any benefits.
The wholemeal chiffon cake. Chia seeds not so obvious. Adding crunch to the fluffy cake though the texture is coarser than usual due to the wholemeal flour. Is there any finer wholemeal flour around?
The recipe is the same as the one I posted before, except substituting half of the flour with wholemeal flour and adding 1 tbsp of Chia seeds.
Wholemeal Orange Chiffon Cake with Chia Seeds
|From Fairprice $15.90 for 150g packet|
3 egg yolks
20g caster sugar
35ml vegetable oil
1 tsp Cointreau
60ml freshly squeezed orange juice
1/2 tsp orange zest (I used zest of 1 whole orange)
40g cake flour
40g wholemeal flour (I use Prima)
1 tbsp Chia seeds
4 egg whites
50g caster sugar (I used 40g)
1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by Cointreau, orange juice and zest.
3. Add sifted cake flour and wholemeal flour. Mix until just combined. Add 1 tbsp of Chia seeds. Mix well. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.
Adapted from: 好吃戚风蛋糕轻松上手