![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WkwBbgmA7SoQmXt7gBTxPuX5KyWu0XWcNTd32yeWKOxTJzJVE-tijnjCmw9gwrhZEqyRefdlP_1a6wEEAnRaOlut40WuWQZYJNNdNSMQ2K72kEcKV6CUd6THX8FF-MpuYn5vmT8SKMI/s1600/1417957881-4171690777.jpg)
最近很流行奇亞籽耶!而且火紅程度不亞於紅豆水!
奇亞籽,也就是鼠尾草籽,因為裡頭的籽有黑有白,所以才叫黑白籽。
鼠尾草籽原是南美阿茲特克人的古老食品,
有證據顯示,早在西元前3500年,鼠尾草籽就作為食物,
在西元前1500年到西元前900年,
還在現在的墨西哥中部地區作為流通貨幣使用呢!
且鼠尾草籽的外皮覆蓋水溶性纖維,入水之後會膨脹,
食用少量就能長時間保持飽腹狀態,吃大餐之前吃點這個,
就不怕吃進過多的高熱量食物啦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOn9cCugRNzhgQmOD34g0H2ZXJAThI34AoCSEgG2cML37qc3IISs9YtLRDYzVoTZzKkuy_m0vAIj-7OIDZ9Tr60SwXkGJbGlDdAR7ulcq4rlB4wg-9BFnZFyEHAqOEgpLs-vzoyee2fo/s1600/1417957882-3330206032.jpg)
御松田奇亞黑白籽
一罐約200克,素食者也可以放心食用喔!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9SDz90Vm9n-cZt8zxzfeHHdfotqImKdZMHH7ET-anJou2IZC3A1cWtcJvLfIggwY7O5whBSgnV-0poK1Mjj29LHsCHa6ocjpaLCQAHr65dtTgW6PuSCFUa4lX8EmGI3by_djPKVvrI8/s1600/1417957882-3851927546.jpg)
代理商、有效日期和營養標示都寫得很清楚。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlG97vX6EXHSsGZZQBtb2LPISc_xDEzBuEU5a9n7amQOwapRk-whwOqVRduYH17POYYLDzrGNDTsCAfNaXjMGtVotXzUkdlhGSvu2Z-AcGI10EKwVRCFyKP55zhz_YYF8XzEXmH5OheU/s1600/1417957882-1306097101.jpg)
另一面還有食用方法,放在任何飲品中一起飲用、
或是做成料理也可以,比較需要注意的是,
如果對堅果種子類過敏的朋友,就要自行斟酌食用囉~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yFWdarsfkjHvdNrnswFHGlcsro92F7im188K_1CKg7hivv3f-NgZ7qag6ye4JusO29tQzvG6L8L3OsCdl2vsAwsDT11utdhXO9yc_Z5n15voPTLO880z4z_cr6fwNILG8jZ6Hc-2sts/s1600/1417957882-2148478918.jpg)
上層塑膠蓋打開後,還有易開罐,這樣比較衛生安全耶~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAP8mN_ANeQWFM0rkx_cmtyOPdzoAUq6Of4qWzdEH2P5QynI_3dGvN-X_x3XLVq50jG3Df92sBn7w-yBLST8nR9lIu5kppPPHFjpgUJKp7Y0ZKGtPli9vZkhfSvt1GJUxxXf3Y-POi30w/s1600/1417957883-3088459600.jpg)
一顆顆像米粒般的奇亞籽,大部份是黑灰帶有裂紋的種籽,
其中還有些許黃、白色的種籽~
【奇亞子料理一】奇亞子蜂蜜綠茶
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9czC08S_1dtQffkKWn7zRiSkwO_mOMN7E4zyvM7bF4ErG85cfw1JEpuQDFEBpyck4vV5UC9j6GEhcq1FCtlWhFCFGuGjLw6vlf6tVsLN-rzvrR6xWL1JA-2N_iIbF8Cz4hRQdMmPpC24/s1600/1417957883-1637779080.jpg)
材料就是綠茶和蜂蜜,還有奇亞子啦~
一起攪拌抣勻就可以喝囉~
通常喵娜我都是泡約1000C.C.一大壺,
然後放1~2匙奇亞籽,就可以喝一整天了~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzL6naGVrKhT87HIeCXKu6ogl80hIHNR6wf1sfM7dJ1kk3b5taRW6rMhrj7zXlb0z-eJiPDqvt9jcDzaXRmHrswHWdUMh0UVxrySu8FbyhKrU4AEyHdH1FaMqEuJmz5r-hVHEfgvKO0W8/s1600/1417957883-1839187275.jpg)
最上面有說到鼠尾草籽的外皮加水之後會膨脹,
照片上就是膨脹後,外面像有一層膜保護一樣,
喝的時候很滑順,一下子就吞下去,不會卡喉喔~
吃大餐前喝一大杯奇亞籽,約3~4匙左右的量,
事先在胃裡先墊點東西,就不怕吃過量了啦!
奇亞籽用喝的有什麼好稀奇?試試用它來做點心,那才好玩又有趣!!
【奇亞子料理二】奇亞子黑糖麻糬(約一人份)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiTykk0VQLn9H5sxXKN5fyhvmDClgpPkZQa1DRvz1C8wZHulhibEJrbnWQL3JoyHmQDbeTcd_xjR9hTiAD59AvHY-Y7AkdvP6RN30ZsiMtC2QtE4utV7_gNdqBtmBnOJ00uzxD0CyxUU/s1600/1417957884-1329447712.jpg)
材料
黑糖水 半杯再多一些些
糯米粉 半杯
奇亞籽 1匙半
穀粉或熟黃豆粉 適量
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk4oWCwiVd6-OKWOIc7NSOU2-liiX8gvRRRSXAMQDSwngNrXOGp0HoJK267Iu9TvpOhEwXmAbjf5DyBXyOBu-hXlVmHmocpJxA3K8ZInan94f2yPgdK7ez9OOg84HCKwnJfERsu3eYy8/s1600/1417957884-3156439775.jpg)
把除了穀粉之外的材料通通丟進碗裡拌勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcaoibBCU9n7ocfWUsu0upWgZnShpzMNyA-uNjWKxYcXzV1jfHBlTMy41d0ewpTeMAURw-yJcCy3PsSQTmTVv8Q_n4B8WV0NhTKd8shZzouHsH-2MzV45Yv0lvv4GnPNmI461hJrStgw/s1600/1417957884-1923281037.jpg)
電鍋外放半杯水將麵糊蒸熟。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtNmewZW-fLFc_r-mTxcpVP4Pq7ctnQAIXhiL5rWKrN5ZDcTce9mQHpdcu_0UaRQe9eWWdeF_kTlWsijFv1Dy6Am23ZV_UeHWGejYQnGF7Qon6CA6vCpTPynMqbXY7UDMiDdshaAQryo/s1600/1417957885-2315465934.jpg)
蒸好大概會像這樣。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodoSdSssqJTpcvpGJ3LwZSGAncTp_hA11b57kgUGP0cJZJCVUYsngbK6RtqbCUOeVVElBvNqEFBKoj_ZUEeAG7FcGQC3XJZ72a0k__JXduFNXxkvu7FLV1PqJwSsQvqhuUdj2Oi0NaS4/s1600/1417957885-1993081544.jpg)
趁熱放進穀粉中順便整型。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VTXgwXki_NanfngCTBSV6G4sb8BH4r4j4Vboe7Dq9nb-pEL2EusjFhHq_4imikOOr6GPbkrw7c6H_KdrpMl9aR4wuHRxwu7Y4z7QoAUEZ8fuCSUrWkoaeayjGOOpSIsbjRoSxU2OyYE/s1600/1417957885-1137236158.jpg)
整型後再裏上穀粉,撒上少許奇亞籽裝飾一下就完成囉~
【奇亞子料理三】奇亞子水晶凍(約三人份)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-glBe7wzzQeXuYT2TZ2144SJcUxbY-DSqspxzORCo_9D9ALddEdfZHPQPiZMxN71gP74dX-CyEfl04jszmiGqtinDb2aobivr262NteLvN_d3KU6i9XCkG0tTDRTsHeVX6f7K1JGoZ8/s1600/1417957886-1179106589.jpg)
材料
奇亞籽 1匙半
蜂蜜 2大匙
桂花釀 1大匙
洋菜粉 5克
冷水 400C.C.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5_e6TF3kjnrs3Niauh_P5y8m1i4uAIT4enD3n-GUTuUv99fBOMViSYNxj-imZ8_8CnKVkkwUH6pG-8z1n8pDXHqlYlgMiUYiNbcbTyT5QA48XDQ0VCl8n2nmGZL7bgATlBQN0Md_hU8/s1600/1417957886-1149151282.jpg)
將冷水、洋菜粉、奇亞籽拌勻後,
以中小火邊煮邊攪拌到小滾(冒小泡泡)。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvvGwVceba6CRPDXqy16y5oEMIAdY0gwEHhZm9CRdWkUbVwFtGMDs2yOAQI_xNb0Eu7c-GkQRq5h0dW7ezUDOeARwjXd1YMkQNx-ZkjoQh0aFwbBIsQDHMkT13fVuQRv71o0vzcO782M/s1600/1417957886-2489229108.jpg)
煮滾後就可以熄火,倒入桂花釀和蜂蜜拌勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrwnuwRcnlzHIH2EQtkj0xcSnX-ujSkXoEOFTPzbwDoTCq91Qby7Eh7PKGr8YzF25_ArILAKEp8aYp5DXPH6B4qHSDdNg9GOIYm7d7CfFNal9Dq8-9or16mTE8uwm1ni9CywXK_Iogmc/s1600/1417957887-3570053836.jpg)
倒入模具中放涼即可,啊要直接喝掉也是可以的~
如果是夏天,最好放涼後再送入冰箱保存才不會壞掉嘿!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oTPeKGa1qNEqqoff9Au54XbrH0xBxDwvPSp6k8NesE53vozRN1kIgii1uqBP8SsmpSAXXVspM6WLYCGDcMhvjffn1LXgEORqK5sGp7ZaDf9v1TmL3x6uTX_fE_zV0aaPwcdfs4ikGNA/s1600/1417957887-3442597894.jpg)
漂亮的奇亞子水晶凍就是小朋友最愛的午後小點囉~
【奇亞子料理四】奇亞籽鮮奶饅頭(六顆)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hSdAHh0G4awCwSiLKwYVFfEjf5wlWYg8c1ccOCcw1MIcZrihkRgtL-CuhxK9_2D2KmXgQjfkfDf8fJGCqhRAk17DHldQQGrOirffDwcXesEYIlgCMq7Ux4xuslfmVpA2_3FvGdBT8Vk/s1600/1418208302-3215676114.jpg)
材料
中筋麵粉 300克
泡打粉 2.5克
酵母粉 3克
蜂蜜 25克
鮮奶 140C.C.
奇亞籽 適量
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTpgf13y0D2rdsUPUlXupyA27JAbeI6_tTL1mR6HpROMm0I4Jz1UYpMHObs2qVK0PZD-DpI2ynvn55c5al5RW-Zr986YxhC8BMVMUySxXl663oaIf6ZBArqOxXWU03-UIlaTXet_S8aI/s1600/1418208302-1054602692.jpg)
中筋麵粉、泡打粉、酵母粉過篩拌勻,
鮮奶與蜂蜜混合後慢慢倒入邊用手抓麵糰,
之後揉約2分至麵糰均勻無硬塊後,
以濕毛巾或保鮮膜蓋好,防止表面乾硬,靜置約20分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgotLQ0LFkyPZdengkj0k-f6yO3sHlNjSsU09AVdkDwTxRQMgkZT6l1OsLzhV87NkETjbDbRAvlZyN7yzVbk1FsFhIUg4Na1LWqfOC8hwLGPw3oYXLE6AjWDr0YqJbEvwyZ-vqtWQ_6w/s1600/1418208302-3560618195.jpg)
取出醒好的麵糰揉至表面光滑,
搓揉成直徑約2公分長條,切成約3公分段,
基本上這樣就可以整型放入蒸籠做最後發酵了,
但我們還要再加入奇亞籽,所以要再等一下喔~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqtgaXJy7rezOmRuXMA-bQlhjepPxUcuzEKzdhrUUMaAfGKv_w9sHKhauPhdYZgLJ0L-2J9zFtHA0GgQ5NT2KK0KxsNQwYBzAst38PhY7Ev2RSR1yXHqkF_MCsz4sDxMjCF1COC-6qZM/s1600/1418208303-1475710452.jpg)
把切成段的麵糰用桿麵棍捍平把空氣壓出,
之後可以先撒一些奇亞籽後捲起。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6VlvXI44k-SJwX7hpJ4Flwgm7nNXGUg1owTcI1i2T5ZbGBvIqYIY39gBh9kQd6kL76aV1zD26U79BDhc4k4Bf8FFTEm5f95ZDgWEDJdS9JUt_Q0ipT6Oo9QGfhXJH145l-fo3NiDnfk/s1600/1418208304-2126970332.jpg)
再桿成長條狀,一樣盡量把空氣桿壓出去,
這樣饅頭組織才會緊密,吃起來才會有嚼勁喔~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJ_Hwi31mFiTcFo6TS1C9PKdE39iah3_9zC23BliEyj5UJAjBG9V8w7c53hVtpI-jbD5wWBmN3db0-SAT87O7fsqTB89_kQEfImre_ohlUyo4K3n_RJbx4APuFLwviujokLkYDdFOHY8/s1600/1418208304-1908708175.jpg)
桿好後捲起,滾上一點奇亞子,放到蒸蘢紙上;
電鍋外鍋加約500C.C.的水,蓋上蓋子讓麵糰做最後發酵,約25分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6P-LIndVxBi06l8RvGuMWkRbcQZ8DK8FaYbmuhhBwj4tQUbT7O7cBVanRBW_0kfjYGOBU39e99WGMts-jMZC0uWEdYj7o3xemQLrRjgdIYVSwh7LsF6IhVcCm3tXRE58kshgJt4GVSFE/s1600/1418208305-3570176059.jpg)
筷子插下不回彈就是發酵好了,按下電源就可以開始蒸囉~
蒸熟的奇亞籽饅頭大概就是這個樣子。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBiPUEloSYZoPeGE-QHR2CnHq4VGVKYCleN2eOnUPR54mit0HuoKI40nhfUZPWUkOCTuLWmXmzoV8EQJa5GwPVWjx3Po94yqkG51uR1fVH8NLb3LbZe-hJhfDwPorZgP5PKjmpRN-6po/s1600/1418208305-842111093.jpg)
有把空氣桿出去的話,饅頭的組織就比較細緻,不會有太多氣泡在裡面~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbrloLY96lde6pGdZ16yTsr4NJ45rTxf8GaAghKoFiK36Kv9YvL9hLtzKb_tyR8ZUFIY8qHRtGvq5BSh3Ds5rTevbMF-cAfkdDlc5tY8k2WPLA_t05BN-OD29joOHLlHfstFEMAsmVQI/s1600/1418208305-3403086152.jpg)
蒸好熱騰騰的奇亞籽饅頭,連小喵都搶著吃,
隔天還吵著要我再做給她吃呢!
御松田奇亞黑白籽
/2014.12.05/
§本篇與御松田合作撰文§
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喜歡喵娜文章的朋友,歡迎來追蹤我的粉絲團喲~