Lemon Chia Seed Loaf with Lemon Glaze
For Lemon Chia Seed Loaf
2 1/4 cups gluten-free flour (we used 1 1/4 cup almond flour + 1 cup teff flour)
2 teaspoons baking soda
1 teapsoon baking powder
1 1/2 teaspoon xantham gum
1 teaspoon salt
1/2 cup coconut oil, melted
1 cup dairy-free milk
1/4 cup organic sugar
1 teaspoon vanilla extract
1 heaping tablespoon freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
2 tablespoons chia seeds
For Lemon Glaze
1/2 cup powdered sugar
1-2 teaspoons lemon juice
*Glaze is optional, but glaze is delicious.
*Whole wheat flour SHOULD be interchangeable here, though I haven't tried it. If you do use WW, omit the xantham.
*Sub poppy seeds if you like!
*This recipe can be used to make 12 muffins instead of a loaf, if you prefer. They will take less time to cook however, so keep an eye on 'em.
Preheat oven to 350 degrees. In a large mixing bowl combine flour, baking soda, baking powder, & xantham gum. In a separate mixing bowl whisk together the coconut oil, milk, sugar, vanilla, lemon zest and lemon juice. Pour wet into dry, stirring to combine. Once well mixed, pour in chia seeds and stir again to distribute them evenly through the batter. Pour batter into a greased or lined loaf pan (or into a 12-muffin tin) and toss it in the oven. Bake for 50-60 minutes, until an inserted toothpick comes clean. When finished, remove from oven and move to a cooling rack. Let cool completely before removing from the loaf pan.
While loaf cools, make glaze by simply mixing the powdered sugar & lemon juice together until a thick, runny glaze is achieved. Add as much or little liquid as you like, but the more liquid, the thinner the glaze. I recommend starting slow.
When loaf cools drizzle with glaze and garnish with a sprinkle of chia seeds and some lemon zest. Lasts 3 days covered on the counter, 5ish sealed in the fridge. Enjoy!