Give your traditional Lemon Loaf a twist by adding chia seeds! They have the same flavorless texture as poppy seeds with added health benefits. This Lemon Chia Seed Loaf is a great way to start your day and will brighten any spring or summer morning. Best of all, it is a guilt free breakfast that is low in carbohydrates, low-fat, and refined sugar free!
The first thing you may be thinking… did she mean poppy seeds? Why chia seeds? And I say… why not?
I have nothing against poppy seeds, and you are more than welcome to make that switch when you bake this lemon loaf. The main reason for chia seed is: I NEVER have poppy seeds on hand. So many times I have forgone making lemon poppyseed muffins when I’m craving them because I never have poppyseed in my spice cabinet. But I ALWAYS have chia seeds on hand. I like them in my smoothies, or overnight oats, and most importantly in my red raspberry chia seed jam!
So I thought to myself, why not try substituting chia seeds for poppy seeds. They are similar in texture and color. The main difference is their size, so when you bite into your lemon loaf slice there’s a bit less of a seed crunch with chia seeds compared to the poppy seeds. After testing it out I would say overall the chia seed substitution is a success!
Plus, why not add extra nutritional value to your morning treat? This lemon loaf is already gluten-free and dairy-free, with the substitution of chia seed we get added health bonuses:
- Loaded with antioxidants
- High in fiber and protein
- High in Omega-3 Fatty Acids
This lemon loaf is deliciously paired with my red raspberry chia seed jam, or you can add a little lemon glaze frosting on top (see more into in the Tips section).
Tips
- Add Fruit: This recipe can only be enhanced by pairing it with some berries. When the mixture is in the pan before putting git into the oven I like to plop some blueberries or raspberries into the mixture. Or you can layer someone while pouring the mixture into the pan. I have found fresh or frozen berries doesn’t make too much of a difference.
- Jammy Jam: Another way to add fruit is by spreading on some of my red raspberry chia seed jam on top of a slice. Might be a bit of a chia seed overload, but the flavors are so good together! And the bright colors are gorgeous!
- Toppings: You can also enhance this bread by topping it with a lemon glaze frosting. All you need are just 2 ingredients: 1 Tablespoon of lemon juice and about 1/2 cup of Lakanto Sugar-Free Powdered Sugar (sweetened by monk fruit) or enough to make a smooth glaze. Start by adding the powder sugar by 1/4 cup each and stirring, You may need more than a 1/2 cup depending on your frosting consistency preference.
- Storage life: the loaf in an airtight container up to 1 week. It can also be frozen for up to 3 months.
- Substitutions:
- Of course you are more than welcome to use the normal poppy seeds in this recipe rather than chia seeds.
- To convert this recipe to a vegan recipe you can substitute the eggs for flax eggs.
- The honey can be substituted for maple syrup or any sweetener you prefer.
Lemon Chia Seed Loaf
Ingredients
- 2 C Almond Flour
- ½ C Coconut Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 3 Eggs
- ⅓ C Avocado Oil or Coconut Oil
- ⅓ C Honey
- ⅓ C Almond Milk
- 1 tsp Vanilla
- ½ C Lemon Juice about 1 whole lemon squeezed
- ⅓ C Chia Seeds
- 2 Tbsp Lemon Zest
- 2 Scoops Vital Proteins Collagen Peptides optional
Instructions
- Preheat the oven to 350. Line a bread pan 8 1/2 x 4 1/2 x 2 1/2, with parchment paper.
- In a large bowl, start by mixing most of the wet ingredients together: Avocado oil, honey, almond milk, and vanilla. Once those are mixed well add the eggs and mix, and then the lemon juice and mix.
- Next add all the dry ingredients at once without mixing in between, once they are all in the bowl mix until incorporated. Lastly add the chia seeds, lemon zest, and collagen peptides.
- Spread the lemon mixture into the lined loaf pan evenly. Set on the middle rack and bake for 50-60 minutes, until the outside starts to become golden brown. Insert a toothpick into the center, if it is clean the loaf is done!
- Let cool for 5-10 minutes before cutting into it.
