Chia Seed Bread, Guilt Free & Delicious

Hi all!

This is amazingly my first blog post, I'm sitting here wondering why it has taken me so long. Oh wait, life gets in the way, luckily that happens to everyone.

I thought I would share one of the best things I have made to date, and finally perfected, Chia Seed Bread. I have attempted many versions of almond bread with both almond flour and almond meal. This bread is paleo, whole30 friendly and delicious!

It's so easy to make that I have actually started making a second loaf while the first is in the oven!

Prep time: 5 minutes
Cook time: 35-40 minutes depending on the oven

Ingredients:

- 1 and 1/2 cups of almond meal (almond flour is okay too, I used almond meal for a heartier texture)

- 1/3 cup of chia seeds

- 1/4 almond milk (vanilla almond milk if a sweeter bread is preferred)

- 4 eggs

- 2 tablespoons of olive oil

- 2 teaspoons of baking powder

- 1/2 teaspoon of salt

*There are two variations of this I have done and liked; a sweet and a savory.*

- The sweet bread has 1 tablespoon of vanilla added to the batch as well as two generous shakes of cinnamon.

- The savory bread has a "salt crust" on top, this is added after the mixture has been poured into the baking pan. Take a salt grinder of your choice, one that produces thicker pieces instead of the fine grain salt, and salt the top of the mixture until there is a lightly translucent layer on top. Do not mix this layer in, you want it to form a crust on the top of the bread while baking.

Directions:

Once all ingredients have been mixed together, evenly spread the mixture into a 9X5 non-stick pan that you have prepped with your choice of clarified butter, coconut oil or EVOO.

Bake at 350 for 35-40 minutes, or until the top begins to crack and you can pull a fork out cleanly from the cracks. (I use a fork in this situation due to the thickness of the batter, a toothpick is too thin and may not show that inside is not fully cooked.)

Notes:

It is important to consume this bread within a few days as the chia seeds will begin to become sticky after being moistened in the batter and it can mold if not eaten.

I prefer to keep mine in a ziplock bag, sliced or whole, air tight is key to it staying fresh.

Thank you for stopping by, please let me know if you have any questions or have any comments regarding my page.

Have a great day!

Kally