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.
Nutritional information (12 servings)
No comments:
Post a Comment