The chia cake making journey has been horrendous! The last chia cake we tried to make was a glutenous mess. Finally, I found a recipe from Bob's Red Mill with reasonable proportions and simple ingredients (sort of).
I adapted this by using coconut oil instead of the margarine, raw coconut crystals instead of sugar and gluten free baking flour instead of unbleached white flour, and added a touch of vanilla!
Of course I also baked it in a different type pan; a cake pan! So now I can have cake for breakfast (sans my own version of the lemon icing drizzle)!
|Ingredients: 2 Tbsp. chia seeds, 1/2 cup almond milk, 1/4 cup lemon juice, 1 tsp. lemon zest, 1 tsp. vanilla, 1/2 cup coconut oil, 1/2 cup raw coconut crystals, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/4 tsp. salt, 1 1/2 cups Bobs Red Mill Gluten-Free baking flour|
|Combine chia seeds, milk, lemon juice, zest and vanilla in a small bowl; let sit for 10 minutes and allow chia seeds to gel. Yes, it looks like curdled almond milk..because it is!|
|Cream oil with raw crystals until creamy; whisk in chia mixture and blend well. Stir in dry ingredients and mix until smooth.|
|Pour into a 9 inch greased cake pan and bake at 350 for 40 minutes or so. Center will be set.Cool completely before serving/slicing/icing.|
|Optional Lemon Icing Drizzle:1/2 cup powdered sugar mixed with 2 tsp lemon juice.|
|Surprisinly delicious! Garnish with lavender if you have it, and extra lemon zest too.|
|I recommend no lemon icing drizzle if you are going to have it for breakfast (or maybe just a light drizzle).|