by Angie Booth
This chia loaf can be dairy-free depending on your choice of milk. It’s yeast-free too so it’s a good alternative to regular bread if you have problems with candida. Chia seeds are a good source of fibre, protein, calcium, antioxidants and Omega 3s, while the pumpkin seeds are antifungal as well as being high in zinc.
- 150g of plain wholemeal flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 75g ground chia seeds
- 150 ml olive oil (not extra virgin)
- 200ml milk of your choice (nut, soya, and cow’s milk all work well)
- 2 free range eggs
- A good handful of pumpkin seeds.
A large mixing bowl, a loaf tin (22 x 12 x 6cm) and baking parchment.
How to make it
Line your loaf tin with the baking parchment. Preheat the oven to 150 C.
Sift the flour, bicarbonate of soda and salt into a mixing bowl.
Mix in the chia seeds and then add the oil, milk and eggs and stir well.
Spoon the mixture into the prepared tin and smooth it down.
Sprinkle the top with the pumpkin seeds.
Place the tin in the middle of the oven and bake for 90 minutes until the top feels fairly hard.
Leave to cool on a wire rack.
The chia loaf will keep for five days. You can double the quantities and make a batch for the freezer too.