What better way to celebrate the holiday than with a delicious quick-bread that tastes delightfully like spring? This recipe is so versatile. Enjoy it as a bread, or in muffin-form – or get real fancy and add some icing…BOOM! Now you’ve got cupcakes!
Here in Maryland, spring sure took it’s time getting here. It’s not that we had a cold winter or anything. We actually had a fairly mild winter. There was a day in February where a friend and I went for a walk at the park nearby…and I wore a tank top. And workout capris. Did I mention that was February?
After teasing us with those lovely warm days, however, March ended up being surprisingly cold. And it snowed. During Spring Break. And I feel like there was a lot of rain, too. And gray, cloudy days. Meh. Not a fan.
Today, though. Today! It’s bright and sunny and in the mid-70’s. Spring, I think you might really be here!
Is it bad that I’m talking to you guys about the weather? I don’t know. Maybe…?
All I know is, I love it, and I would swear that just since this morning, the trees surrounding our apartment look much fuller and more lively, and my mood is wonderfully lifted. The breeze coming through the open windows is absolutely perfect, and you all are about to get this amazing recipe for Lemon Chia Bread. Or cake. Or muffins.
However you want to make it, that’s a-okay with me. Just as long as you enjoy it. Happy Easter!
Zesty Lemon & Chia Seed Bread
Prep Time: 15 minutes | Cook Time: 40 minutes | Yield: 12 slices
A lemony-delicious bread that tastes like spring, with a hint of crunch (thank you, chia seeds). With paleo-friendly and low carb options, too!
1/4 cup lemon juice (approx. 2 lemons)
1 tbsp lemon zest (approx. 2 lemons)
5 tbsp butter (or coconut oil for paleo), melted and cooled
4 eggs, whisked
1/3 cup granulated sugar (or honey (for paleo), or Lakanto sweetener (for low carb))
10 drops liquid stevia
2 tsps vanilla extract
1/3 cup coconut flour
2 scoops (approx. 22 grams) collagen peptides
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 tbsp + 1 tsp chia seeds
Preheat the oven to 350 degrees.
Zest your lemons, and juice them. I zest first, then halve them and juice them.* Set aside.
In a large mixing bowl, whisk together all wet ingredients, except lemon zest and juice.
Once your wet ingredients are well-combined, whisk in the lemon zest and juice.
Sift dry ingredients, except chia seeds, into the wet mixture. Using a silicone spatula, fold and stir to combine.
Add chia seeds; stir once more.
Line a 9 inch loaf pan with parchment paper, pressing and folding the paper into the pan.
Using your hands, grease the parchment paper with a little coconut oil or butter - as you grease the parchment, you'll continue to help it form to the shape of the pan.
Empty the contents of the mixing bowl evenly into the lined, greased baking pan.
Bake approx. 40 minutes**, until a toothpick inserted in the center comes out clean, and the bread is golden.
If needed, increase baking time by 5 minutes increments until the bread is cooked through.
Remove from the oven, and let cool 20 minutes.
Carefully lift the bread from the pan by gripping the edges of the parchment paper.
Slice, and enjoy!***
*Get this part out of the way FIRST. I hate juicing/zesting lemons, and it's the step that takes the longest, other than the actual baking. You'll be so glad you just did it, and got it done. Okay? Okay!
**If you're making muffins, reduce the baking time to about 25 minutes, then test for doneness.
***Stores well in the fridge up to a week...if it lasts that long!
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