Cinnamon Chia Seed Bread Food

SEED BREAD

Steps:

• Preheat the oven to 375 F.
• Line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.
• Add everything except the tahini and water to a large mixing bowl and stir to combine.
• Add the tahini and water and stir into a thick, doughly paste.
• Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.
• Bake for 50 minutes. If you tap the loaf and it sounds hollow, it's done. If not, return to the oven for a little longer.
• Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. You may need to run a knife along the edges that don't have parchment paper covering them.
• Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

CINNAMON-CHIA SEED BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
• Combine flour, sugar, chia seeds, cinnamon, and salt in a large bowl.
• Combine coconut milk beverage, egg, and vanilla extract in a separate bowl. Slowly stir into the flour mixture until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow to cool before serving.

SIMPLE CHIA SEED PUDDING

Steps:

• Add the chia seeds, milk, maple syrup and cinnamon to a bowl and whisk together with a fork for a couple of minutes so they are well combined and evenly distributed.
• Cover and place in the fridge to chill overnight. By the morning it will have set into a pudding. I use this as a base for my breakfast bowl, topped with homemade granola, lime-coconut yogurt and minted berries.

HONEY WHEAT BREAD WITH CHIA AND FLAX

Steps:

• Place all ingredients into bread machine in the order listed and mix on the "dough" cycle. Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan. Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes.
• Optional - brush the dough with milk or egg wash prior to baking.
• * Note - prior to making this recipe, soak chia seeds in water to create a chia gel. I keep a fair amount of chia gel in my fridge and use about 2 tbsp of chia gel in this recipe, however food.com does not recognize Chia Gel as an ingredient.

CINNAMON BANANA BREAD WITH CHIA JAM

Steps:

• For the banana bread:.
• Preheat oven to 180ºC and line a loaf tin with baking parchment and pour the mixture inches.
• Whisk dry ingredients, then stir in all the wet ingredients using only ½ tbs maple syrup and mix until smooth. Alternatively throw everything into a food processor and blend until smooth.
• Decorate the top with slices of excess banana and drizzle over the other ½ tablespoon of maple syrup to make a gloss.
• Bake at 180ºC for 50 minutes.
• Cool on a rack completely before turning out of the tin, slicing and eating.
• *Tip - You could also top this with walnuts, goji berries, pumpkin seeds - or anything else that takes your fancy!*.
• For the berry chia jam:.
• Mash the berries or blend them in a food processor.
• Mix in the chia seeds,1 tbsp warm water and 1 teaspoon of the honey (and the vanilla extract and lemon juice, if using). Stir well to stop clumps forming or make it straight in the jar and shake to mix.
• Keep the chia jam sealed in a jar in the fridge to set for at least an hour or until needed.
• Taste and stir in a little more honey, if needed.