Golden Chia Bread

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Cooking & Recipes

Home with a nasty cold recently, I had little motivation to do anything other than watch Outlander and eat loads of buttered toast. With stores of the latter running low and no desire to leave the house, I decided to peel myself up off the couch and make a batch of wholesome sickness-busting bread using only pantry-foraged ingredients – sweet potato, chia seeds, almond meal, coconut, and wholemeal flour. Drawing on recipes I’d made before (particularly this one), it was a bit of a make-it-up-as-you-go situation but worked spectacularly well, producing a wonderfully nourishing golden-coloured loaf dense with chia seeds and oats.

To make the bread, whisk 4 eggs with a teaspoon of apple cider vinegar. Whisk in 3 tablespoons of chia seeds, 200g of mashed sweet potato, and 30g of melted coconut oil. Stir in 300g of dry ingredients – I used around 200g almond meal, 25g desiccated coconut, 25g wholemeal flour, and 50g oats.

Pour into a loaf tin, top with sunflower seeds, and bake for around an hour (I say “around an hour”, because it was during this baking session that I discovered that the timer on my oven no longer dings once the time is up. So it’s highly possible that I baked it for much longer than an hour… but it came out just fine). Like many things, this bread is best enjoyed toasted and slathered in butter.



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