Sunday, February 14, 2010

Lemon Chia Seed Bread

I just made this for the first time today. It tastes just like lemon-poppy seed bread, but it is much healthier. No gluten and sweetened with Agave nectar. Here is the original recipe I found on a website. I made a few minor changes and may make some more after more experimentation. I used more liquid than the original recipe and I also used more chia seeds. This is a great recipe because no additional binder such as xanthan gum is necessary. Xanthan gum can be expensive and it may also be an allergen for some people. But so many of the gluten-free mixes on the market contain it. Let me know how this recipe works for you. I bake my in a stoneware loaf pan and it comes right out. I cool it for a bit in the pan on a cooling rack. But since the stoneware is nonstick, the bread doesn't get stuck to the bottom. I have ruined so many loaves until I discovered nonstick stoneware!

Lemon-Chia Seed Bread

1/2 cup brown rice flour
1/2 cup oat flour
1/4 cup tapioca flour
1/4 cup arrowroot powder
1 tsp baking powder
1/2 tsp sea salt
1/3 cup milk
4 Tb lemon juice
3 Tb chia seed
1/2 cup butter, softened
3/4 cup agave syrup
2 eggs, beaten
1 tsp lemon zest

1. Preheat the oven to 350 degrees F and line a 9 x 5 inch loaf pan with parchment paper. (Or if you use a stoneware loaf pan, you just need to lightly oil or spray it first.)

2.In a small bowl, place the milk, lemon juice and chia seed. Allow the mixture to sit as this will give the chia seed a chance to begin gelling.

3.In a medium sized bowl, place the first six (dry) ingredients and blend.

3. In a mixing bowl put in your softened butter, agave syrup and blend. Add the eggs and grated lemon peel and blend again. Next add the chia seed mixture and blend. Then slowly add the dry ingredients to the bowl. Mix until just blended taking care not to over mix.

4. Pour the batter into the loaf pan and bake for 50 minutes. Then remove the bread and cover with aluminum foil. Return the loaf to the oven and bake for another 15 minutes or until a pick comes out clean. Allow to cool before serving.

1 comment:

  1. Anne-Marie's version of this bread is excellent. Tasted like a yummy treat you'd buy in a nice coffee shop.