Be sure to mix the 1 tablespoon of chia seeds with 1/2 cup of water in advance – at least 2 hours. This gives the seeds time to do their magic and gel. If you prefer to mix them in advance, just cover and store in the fridge.
The fresh blueberries and lemon flavor create a nice balance of sweet and tart. I like to keep dried lemon peel around – I never know when I’ll need it and I am not always great about keeping fresh lemons in the house, as much as I adore lemons.
The batter is a lovely golden color.
This bread shapes nicely and looks no different than bread made with dairy. You will, however, noticed that the bread is slightly denser and moister than quick bread made with dairy. Do not under bake this bread – be sure to check with a knife or toothpick, even if your timer has run out. Enjoy!
Lemon Chia Seed Blueberry Bread – makes 1 loaf
1. At least 2 hours prior to baking, combine 1/2 cup water with 1 tablespoon chia seeds. Allow to stand at room temperature. If preparing the day before, cover and place in refrigerator.
2. Grease with margarine, and lightly flour a loaf pan. Preheat oven to 325º. In a medium bowl combine: 1-1/2 cups whole wheat pastry flour, 1/4 teaspoon baking powder, and 1/8 teaspoon baking soda and set aside.
3. In a medium mixing bowl or with mixing stand, beat together 1 cup sugar, prepared chia seed mixture, 2 tablespoons lemon juice, zest of 1 lemon OR 2 teaspoons dried lemon peel, and 1/2 teaspoon vanilla. Add in 3 eggs, 1 at a time, beating well after each addition. Scrape bowl frequently. Alternately add flour mixture and 6 oz of almond yogurt to the chia mixture, beating on low speed after each addition, just till combined. Scrape sides frequently. Fold in 1 cup of fresh blueberries. Pour batter into prepared pan.
4. Bake in a 325º oven for 60 to 75 minutes or until a knife or toothpick inserted near the center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely before slicing.
Bluebird Hill Art 