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Flax and chia seeds are not recommended for sprouting as they have a gelatinous texture when soaked in water. Instead of producing traditional sprouts with leaves and stems, they develop a gel-like coating around the seeds when exposed to water. This gelatinous property makes them popular additions to certain foods like smoothies, puddings, and beverages, as they can thicken and add texture to recipes. So, rather than sprouting, flax and chia seeds can be used in various other ways to boost the nutritional content of your meals. However, you can grow them as tender young plants using soil as a medium.
The sprouts can be stored in the refrigerator for seven days.
Allow the sprouts to dry under a fan for approximately 2 to 4 hours. This timeframe should provide enough air circulation to remove excess moisture from the sprouts and facilitate drying. It's important to note that sprouts are delicate and can become over-dried or wilted if left under the fan for too long. Therefore, it's advisable to periodically check the sprouts while drying to ensure they reach the desired dryness level without becoming excessively dehydrated. After the sprouts have been dried, you can store them in an airtight container in the refrigerator. This will help maintain their freshness and extend their shelf life.
Satopradhan’s 200g pack of mixed seeds typically contains around 20-23 tablespoons of seeds. Each tablespoon of seeds can expand to about triple its original volume when sprouting. If you soak one tablespoon every other day, it should be sufficient for about a month's worth.