Ch ch ch ... chia! Lemon Chia Bread!

Quick training update: My son and I ran on Sunday ... he did over three miles with me then headed home while I did another two.  It was so much fun to run with him, and to see the progress he's made over the last year.  He is training for a 7-miler this summer and I look forward to doing some smaller races with him along the way.

It's back to hills on the elliptical for me today.  I'd planned to get them over first thing this morning ... what is it about Monday's that make me such a dawdler?  Picked up a few groceries. Started a couple loads of laundry. Took the dog for a long walk.  Looked at Pinterest.   Made lemon chia bread (yes, chia as in chia pet!) ... and lo' and behold the morning is over!

This is the first time I've ever made Lemon Chia bread (or baked anything with chia in it) and I think it's going to be a hit.  I have been intrigued by chia seeds since I read the book Born To Run.  The author describes a thick gelatinous drink (iskiate) made with chia seeds and water used by the reclusive Tarahumara Indians throughout history.  The Tarahumara are superathletes ~ able to race through amazingly long runs over mountaineous terrain for hours, even days, powered by pinole and iskiate.  Sounds interesting, right?  Lately chia seeds seem to be all the rage, right along with flax and quinoa.   

The original recipe for this loaf was on the back of the "Bob's Red Mill" Chia Seeds package. I love to tweak recipes a little and try different variations.  I replaced rice milk with almond milk and unbleached white flour with whole wheat pastry flour.  Instead of 1/2 cup of margarine I used half coconut oil and half butter.  Finally, instead of using 1/2 cup of sugar I used 1/4 c raw honey and 1/4 cup splenda. 

I know you are supposed to be wait for quick breads to completely cool but I couldn't resist cutting off the tiniest slice to test ... Yumm!  Next time I will definitely add a couple of teaspoons of lemon zest to the mix as I love a super lemony flavor.

 

Here's the recipe:

2 tbs. chia seeds

1/4 c lemon juice (plus 1-2 tsp. lemon zest if you like extra lemony flavor!)

1/2 c almond milk (I used unsweetened vanilla because it was what I had available ~ any milk would work)

1/4 c coconut oil

1/4 c butter (I just think you need a little bit of real butter when baking!)

1 1/2 c whole wheat pastry flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Glaze: 1 tbs. lemon juice mixed with 1 tbs. splenda

Combine the chia seeds, lemon juice (+zest) and almond milk.  Let stand for 15 minutes.  Cream together the coconut oil, butter, honey and splenda.  Add the chia mixture and blend well.  Add the dry ingredients and blend until just combined.  Spoon into 2 greased mini loaf pans (or 1 8-inch loaf pan.)  Bake at 350 for 30-35 minutes (40-45 minutes if using one large pan.)  Take out of the oven and pour prepared glaze over loaves.  Let rest in pans for 10 minutes.  Remove from pans and cool completely.  Wrap with plastic wrap to keep moist. 

Similar to Lemon Poppyseed bread ... very delicious!