Lemon Chia Bread

Test Kitchen – Lemon Chia Bread

by Chelsea Lincoln in Featured Articles, Recipes

A few weeks ago at work, I was feeling hungry for a treat. Someone had brought cookies to share (it’s a rare occurrence that someone isn’t bringing in some kind of baked good around here), but being a vegan, I wasn’t able to have one. I work mostly in customer service, but I get to work in the kitchen sometimes—which I absolutely love, because I find great joy in playing around with recipes. It was the end of the week, and the phones were relatively quiet, so I decided to take advantage and head into the kitchen to satisfy my craving.

I knew that I wanted to make some sort of quick bread and that I wanted to play around with Chia Seeds, since they’re a newer item on our product list and we don’t have many recipes calling for these nutritious little seeds. I didn’t have much time, so I quickly scribbled down a recipe based on other quick breads I’ve made, whipped up the dough and baked it in the oven. The results were surprisingly divine. Our customer service department devoured it in just a few hours.

I hope you enjoy it as much as we did!

Lemon Chia Bread

2 Tb Chia Seeds
¼ cup Lemon Juice
½ cup Rice Milk
½ cup Margarine
½ cup Sugar
1 ½ cups Unbleached White Flour
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt 

Glaze:
2 Tb Sugar
1 Tb Lemon Juice

Combine the chia seeds, lemon juice and rice milk.  Let stand for 15 minutes. 

Cream together the margarine and sugar until smooth.  Slowly add the chia seed mixture and blend well.  Add the dry ingredients and blend until just combined.  Scoop into a greased 8 inch loaf pan and bake at 350°F for 45-50 minutes.  When taken out of the oven, combine the sugar and lemon juice for the glaze and pour evenly over the top.  Slice and serve when cooled slightly.  Makes 10 servings.

About The Author
Chelsea Lincoln Google: Chelsea Lincoln
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12 Responses to “Test Kitchen – Lemon Chia Bread”

  1. I just found your recipe and am trying it now. Is there a copyright on this recipe I’d like to publish in my Allrecipes dot com recipe box and of course reference it to your website.

  2. Is there any reason this wouldn’t work with dairy milk? We wouldn’t drink the rest of a package of rice milk.

  3. Hi I made this recipe and added some blueberries. My only problem is that the bread came out very crumbly/dry. I followed the instructions exactly. I don’t know where I went wrong.

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