My dear colleague and friend C. first introduced me to chia seeds. I was immediately taken to them for their high fiber content and got the omega 3 as a bonus. Chia seeds are so much better and versatile that flax seeds which I bought couple of times but just couldn’t stick with them. You may even get some weight loss as a third bonus. Chia seeds absorb liquids, become bigger and, as a result, they leave you filled-up with less. I started enjoying them with yogurt and honey (awesome!) and then got excited with the idea using them in fiber-less cakes. This is the first attempt to make a lemon cake with them. Yep! Delicious and nutritious. I found the recipe at bakingbites.com but it is now officially adopted and living with mydinnertoday!
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- zest and juice from one lemon
- 1 cup Greek yogurt or sour cream
- 2 tablespoons chia seeds
- confectioner’s sugar for serving
How to make: Combine all the dry ingredients in a bowl: flour, baking powder, baking soda, salt. Use a food mixer to beat the butter with the sugar until it becomes whitish. Add the eggs, lemon zest, lemon juice and beat a bit more. Now, turn the mixer to “stir” and add the flour, yogurt, and chia seeds. Pour the batter into a silicone or buttered pan. Bake at pre-heated 350F/180C oven for about 45 minutes or until a toothpick comes out clean. The cake has a rich texture with lots of moist. Let it cool down completely before you cut it. Sprinkle some confectioner’s sugar and serve!