Lemon-Chia Seed Bread

I “pinned” today’s recipe on pinterest a few weeks ago because it looked so refreshing to me for Spring.  Ironically, the day I made it we got a disgusting wintry mix and temp’s were in the 30’s.  At least it left me hopeful for Spring.  When I made my shopping list on Saturday and actually checked out the ingredients, I knew I needed to do some “healthifying” of it to give it more nutritional value.  I didn’t try the original of course, but I enjoyed my version which was considerably less fat and calories.. enjoy!

Lemon- Chia Seed Bread– adapted from Apple A Day

Makes: 1 loaf

Zest & juice of 2 large lemons, divided

1 cup whole wheat flour

1/2 cup all purpose flour

1 tsp. baking powder

1/4 tsp. salt

2 tbsp. unsalted butter, softened

1/4 cup unsweetened apple sauce (this acts as a fat substitute to replace 4 tbsp. of butter!)

3/4 cup granulated sugar

2 large eggs

1/2 cup skim milk

1.5 tbsp. chia seeds (These may be in the organic or health food section of your supermarket, if not use poppy seeds)

1/4 cup confectioners sugar

Instructions:

  1. Preheat oven to 325 degrees F.  Spray with cooking spray and flour one 9×5 inch loaf pan.
  2. Finely grate enough zest from lemons to measure 2 tsp. on to cutting board and squeeze enough juice to measure about 1/4 cup into a small bowl (basically, all of the juice from the 2 lemons).
  3. Into a bowl sift together flour, baking powder, and salt.
  4. In a large bowl with an electric mixer beat together butter, apple sauce, granulated sugar, and lemon zest until light and fluffy.  Beat in eggs 1 at a time, beating well after each addition.
  5. With mixer on low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating just until batter is combined well.  Beat in chia seeds and 1 TBSP lemon juice and pour batter into prepared loaf pans, smoothing tops. Bake loaves in middle of oven until a tester comes out clean, about 1 hour.  Check for doneness with a toothpick.
  6. While bread is baking, in a small bowl stir together 2 TBSP of remaining lemon juice and confectioners’ sugar to form a glaze.
  7. After bread is done, allow to cool for 15 minutes.  Then, remove bread from loaf pan and poke many small holes (with toothpick) into the top of the bread.  Brush glaze repeatedly over the top until it is absorbed.

Note from the original: bread keeps 4 days at room temperature or 1 month frozen.

 

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One thought on “Lemon-Chia Seed Bread

  1. Pingback: Ch-ch-ch-ch-chia (banana carrot bread) | f00dventures

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