"The benefits of chia seeds go on and on and on," Handal says. That's it: Zero guesswork, experimentation, or fussy ingredients required.īut the nutritional value of this dreamy loaf recipe doesn't stop there. And because it already contains xanthan gum-which acts as a binder for gluten-free flours-all you have to do is measure and add to your recipe. "They have done all of the tedious work of finding out which ratios of which gluten-free flowers work best together," Handal says. She uses Bob's Red Mill 1:1 Gluten-Free Baking Flour in the recipe, which is a blend of rice flours, potato starch, whole grain sorghum flour, and tapioca flour. "The combination of flours are already nice and high in fiber, and they're full of good carbohydrates," Handal says, explaining that the fiber-rich flours both boost your digestive system and help keep you energized. Two things that make these loaves so good for your gut: the gluten-free all-purpose flour and the chia seeds. Bonus: It's also gluten-free (but you wouldn't know it from the taste). In the episode, baker and nutrition coach Sashah Handal demos how to make a delicious gut-healthy lemon chia bread recipe. If you like lemon, then you're going to love the bright, zesty recipe in this week's episode of Alt-Baking Bootcamp. With nutrient-rich ingredients and food sensitivities in mind, our step-by-step videos teach you how to revamp some of your favorite baked goods-without skimping on flavor. Let cool for at least 30 minutes before removing from the pan and cutting into slices.Consider this your guide to healthier baking. Sprinkle a pinch of salt on top of the pepitas if desired.īake on the bottom rack of the oven for 90 minutes. Pour batter into the foil loaf pan and sprinkle pepitas evenly over the top. (The mix will be a thick batter with some of the quinoa and chia seeds still visible.) Add chia gel, remaining ½ cup water, olive oil, baking soda, salt, and apple cider vinegar. Spray a foil loaf pan (measuring approximately 8½ x 4½ x 2½) liberally with olive oil cooking spray.ĭrain the quinoa well and place it in a food processor. Leave this to soak in the refrigerator overnight as well. Put chia seeds in ½ cup of water and stir. Just make sure all the quinoa is completely immersed.) (The amount of water does not matter because it will be drained. Soak quinoa in cold water and leave in the refrigerator overnight.
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