Lemon and Chia Seed Loaf

Chia seed has fast become a nutritious addition to salads, breakfasts and smoothies and I see it being used all the time over on my Instagram feed..

So with that in mind and with the fact I had some lemons that needed using in the fruit bowl I decided to try replacing poppy seeds with chia seeds in this super easy and tasty Lemon and Chia Seed Loaf.

Ingredients:

2 lemons
225g Unsalted Butter, Softened or Stork Margerine
225g Caster Sugar
275g Self Raising Flour
2 Level Teaspoon Baking Powder
4 Eggs
4 Tablespoons Milk
25 g Chia Seeds you could use Poppy if you don't have Chia

For the topping:

Approx 3 tbsp Lemon Juice but possibly a little more.
225g Icing Sugar, Sieved

Method

1. Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a loaf tin mine is about 22cm x 11cm.

2. If you have one use a zester to remove the zest from one lemon and set aside to use as garnish. Finely grate the zest from the other lemon, if you only have a greater then just finely grate both lemons just set some aside to garnish with. 

3. Place all of the ingredients including the grated lemon zest into a mixer (alternatively place in a bowl and mix by hand with a wooden spoon or hand mixer) and blend until smooth,  use a spatula to get any bits from around the edge and mix again for a few seconds.

4. Bake in the oven for about 45-55 minutes or until the cake is cooked. You can usually tell this as it starts to come away from the sides of the tin and if you press in the middle it should spring back.  if you'd prefer you can use a cake tester or as I do to be 100% sure it is cooked through a skewer poked in the middle that comes out clean. Leave to cool in the tin, once cooled remove carefully from the tin and place on a serving plate.


5. For the icing, mix together the lemon juice a bit at a time to the sieved icing sugar, until it is a smooth spreadable consistency. Should coat the back of a spoon without running off too much. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.

And voila a really tasty cake that both hubby and the kids love.

Overnight Oats

Over on Instagram overnight oats are all over the place and it isn't hard to see why, they are full of fibre and keep you fuller for longer.

I have been adding lots of seeds and nuts for essential fatty acids including Omega 3, including chia seed and then a mix seed sprinkle which has pumpkin, sunflower, linseed and sesame seeds as well as some almonds.

To that I have been adding some cacao and honey and mixing with almond milk, then in the morning adding some raspberries.

I have been using oat bran, this stuff is really finely milled but you could use just your standard porridge oats or rolled oats.

Oatbran, really high in fibre

Add in the mixed seeds

Chia seed and almonds

Add in the almond milk and honey and stir

Leave in the fridge overnight and voila...

Serve in the morning with a few extra seeds or fruit

You can add in what you like, if you fancy dried fruit add this in, banana, strawberries anything goes really.

I really like these cold oats, I do sometimes microwave for about 20 seconds to take the edge of the coldness or take out a short while before I want to eat them. But it is entirely up to you, they are really tasty and I have even got my husband hooked now.