One-Bowl Lemon Lime Chia Loaf

Lately, I have been reviewing my old recipes from when I did my undergrad in nutrition.  In the last 12 years, my eating patterns/preferences have changed, so I figured it was time to go through and do a remake of some of my old standbys.

This original loaf is a lemon loaf made with eggs, butter, and a sugary glaze.  I have remade it to use chia, vegan butter or coconut oil, and have omitted the glaze. It was already sweet enough without the glaze, I can’t even imagine what my taste buds would say now to it glazed. Now why the lime?  Well, I didn’t have enough lemons!  You can make it entirely lemon if you want, or do a 50/50 mix of the two.

This recipe is still a treat, so don’t go eating the whole loaf. But, it is a bit healthier than the original.  It is a dense, but moist loaf.  The chia seeds almost remind me of poppy seeds with the appearance and slight crunch. If you decide to make it with coconut oil, it will be just a tad more dense, but it will still taste amazing!  I made it both ways and both look almost identical.

MAKES 1 LOAF


INGREDIENTS
– 2 tablespoons chia seeds
– 4 tablespoons water
– 1/2 cup vegan buttermilk (1 tablespoon lemon juice, 1/2 cup unsweetened almond milk)
– 1/2 cup vegan butter or coconut oil
– 3/4 cup organic cane sugar
– 1 teaspoon citrus juice (lemon or lime)
– 1 tablespoon citrus rind, grated and packed
– 1.5 cups all-purpose flour
– 1 teaspoon baking powder
– pinch of salt


DIRECTIONS
1. In a medium sized bowl, make your chia egg with 2 tablespoons chia and 4 tablespoons water.  Let sit while you make your buttermilk and preheat your oven to 350F.
2. Make your buttermilk.  Add 1 tablespoon citrus juice to a liquid measuring cup, and add enough almond milk to equal 1/2 cup.  let sit 5 minutes.
3. Add in the butter/coconut oil and the sugar to the mixing bowl.  Mix until fully combined.
4. Add in the peel and citrus juice, along with the buttermilk.  Mix until combined.
5. Fold in the dry ingredients (flour, baking powder, salt). Do not over mix.
6. Pour your batter into a small 8 x 4″ loaf pan, lined with parchment paper.  Bake for 50 minutes.  The top will only be slightly coloured and a toothpick should come out clean.
7. Let sit in pan for 10 minutes and then remove to a cooling rack. Let cool completely.

 

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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