Today’s post is a healthy one and a great snack when feeling peckish. I got the recipe from here a website dedicated to showing the nutrition of chia seeds with a range of recipes, the only difference is that I didn’t include the lemon curd. I found this recipe because I was trying to find something I could bake using chia seeds as I’d recently brought a packet with the intention of making chia pudding but the texture and taste wasn’t for me, a cake was my next option. Chia seeds are a great superfood known for being a rich source of fibre, omega-3 fatty acids and protein which is great if you are vegan/vegetarian because they are a great nutritious plant source. Overall, I really liked this cake because it wasn’t too sweet and I was able to appreciate the refreshing flavour of the lemon zest.
Recipe: Lemon and chia seed loaf (makes 1 loaf tin)
60g caster sugar
150g plain flour
1 tsp baking powder
1 lemon, zested
75ml milk (or milk alternative)
15g chia seeds
Preheat the oven to gas mark 6 and line a loaf tine with baking paper.
In a bowl, mix the sugar and butter together and beat in the egg.
Next sift the flour, baking powder and zest into the bowl and combine.
Add the milk and chia seeds, give it a final mix and pour into the loaf tin.
Hi everyone, I hope your day has been well. Apparently, it’s National Homemade Bread Day 🙂
Today’s recipe is for one of those days when you’ve ran out of bread and you’re craving some carbs. During this pandemic, it’s great to have a fool proof bread recipe in case the stores are out. This recipe is nice because its one small loaf, perfect for 1 person and it’ll last a couple of days in an air tight container. Also, for a healthier version you could use wholemeal flour which is slightly more nutritious.
Recipe: Mini Bread Loaf (makes 1 loaf)
165g bread flour
1 tsp salt
1/2 tsp sugar
100ml warm water
Firstly add the dry ingredients to a bowl and mix, slowly add the water and knead for 10 minutes to form a smooth, sticky dough. Leave for 2 hours to double in size in an oiled bowl.
Knock the dough about for 3 minutes and place inside an oiled loaf tin.
Slash the top of the dough and leave to rise again for a further hour.
Set the oven to gas mark 6 and bake in the oven for 30-40 minutes fully cooked. Leave to cool down fully before slicing.
I haven’t made a cake for a while so here goes my recipe for a chocolate coffee loaf, it’s definitely something different because I don’t usually bake with coffee nor do I drink it. The flavour of coffee in this loaf is just right however if you like coffee you can add a little more.
150g Caster sugar
150g Plain flour
1½ tsp baking soda
1 heaped tbsp cocoa powder
1 tbsp hot water
1 tbsp instant coffee
1. Line a load tin with parchment paper and preheat the oven to gas mark 4, cream the butter and sugar together in a large bowl until pale.
2. Whisk in the eggs one at a time adding a tbsp of flour in between (this stops the mixture from splitting).
3. Then add the rest of the flour along with the baking powder and cocoa powder. Dissolve the coffee in the boiling water then add to the cake mixture.
4. Stir the mixture well then pour into the cake tin and bake for 35-45 minutes until cooked right through.
5. Lastly I just grated some dark chocolate on top and sprinkled on some icing sugar.