If you like lemon, then you will love the bright, delicious recipe in this week’s episode Alt-Baking Bootcamp. In the episode, bakery and nutrition coach Sashah Handal shows you how to make a delicious recipe for chia bread with lemon, healthy for the gut. Bonus: It is also gluten free (but you would not understand the taste).
Two things that make these loaves so good for your gut: all-purpose gluten-free flour and chia seeds. “The combination of flours [called for] “It’s already nice and high in fiber and full of good carbs,” says Handal, explaining that high-fiber flour strengthens your digestive system and helps you retain energy. “Baking flour in the recipe, which is a mixture of rice flour, potato starch, wholemeal sorghum flour and tapioca flour,” says Handal. And because it already contains xanthan gum – which acts as a binder for gluten-free flours – all you have to do is weigh it and add it to your recipe. That’s all: No guesswork, experimentation or whimsical ingredients are required.
But the nutritional value of this dream loaf recipe does not stop there. “The benefits of chia seeds continue to grow,” says Handal. For starters, they are packed with omega-3s that boost longevity, along with protein and fiber. Chia seeds bring important texture ingredients to the table. they add a light crunch to the bread as well as help to bind the liquid and dry ingredients of the dough together. “Chia seeds are so cool. They can absorb nine times their own weight,” adds Handal. “So every time you take a chia seed pudding or put it in your smoothie, it becomes like this additive in the best possible way.”
Ready to bake? Click play on the video to get the full recipe and follow it below.
Chia bread recipe with lemon, healthy for the intestine, gluten free
For the loaf:
1 3/4 cup gluten-free flour 1: 1, sifted
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
3 lemons, zest
1 cup cane
1/3 cup cashew yogurt
1/3 cup oat milk
3 tablespoons lemon juice
2/3 cup olive oil
2-3 tablespoons chia seeds
For the icing:
2 tablespoons lemon juice
3/4 cup powdered sugar, sifted
1. Preheat your oven to 350 ° F. Line an 8-inch baking tray with oil-based glue and cover with neutral oil or cooking spray.
2. Combine the gluten-free flour, baking powder, baking soda and sea salt in a medium bowl and sift well.
In a separate bowl, mix the lemon zest and sugar until it becomes like wet sand. Add the yogurt, milk, lemon juice and eggs to the sugar mixture and beat well. Finally, mix with the olive oil and chia seeds and gently mix the liquid and dry ingredients together.
Bake for about an hour or until the center is completely set.
6. Meanwhile, prepare the icing by mixing the remaining lemon juice and the sifted powdered sugar until a thick icing is formed.
7. Remove the loaf from the oven and let it cool on the grill. Pour the icing over your loaf while it is still hot and let your bread cool completely before cutting.
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