This is a little bit of a different direction for me. Recently, while picking up some between grocery trip items, I saw a container of chia seeds. They sort of looked like poppy seeds, so I did a quick search on my smartphone and learned that these little black and white seeds pack quite a punch and are considered a super food. Just 1 ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams of fat, 12 grams of carbohydrates and 11 grams of fiber, plus vitamins and minerals. Lately, they are also all the rage.
I added some to my blueberry muffins last weekend. I've also used them in some energy bars recipe I'm trying to develop. So, today as I was searching for something to make with fresh lemon or lime juice, I stumbled upon this Lemon Chia Breakfast Cake on Pinterest. Seemed worth a try. You know what? It was definitely worth it! Very fresh and light and quite yummy.
1 cup granulated sugar
2 eggs
1 lemon, zested and juiced
3/4 cup buttermilk
2 Tbsp chia seeds
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup powdered sugar, for garnish
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup powdered sugar, for garnish
In a large mixing bowl, beat butter and sugar until fluffy, about 3 minutes.
Add eggs one at a time.
Beat in lemon zest and juice.
Stir in flour, baking powder baking soda and salt. Beat in the buttermilk and chia seeds until batter is smooth.
Pour into a 9-inch round cake pan that is greased and the bottom is lined with parchment paper.
Bake in a 350 degree oven for 40 minutes. Remove and cool on wire rack for 15 minutes.
Turn onto plate and allow to cool completely. Sprinkle with powdered sugar before serving.