Recipe:
Blueberry Almond Chia Loaves

By Paul DiPrizito

Ingredients

• 1/2 cup fresh blueberries
• 1/2 cup chopped almonds (divided in half)
• 1/3 cup chia seeds
• 3 oranges
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 large egg
• 1/2 cup agave nectar (or 3/4 cup sugar)
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract

Directions

Preheat oven to 180°C. Coat three mini-loaf pans (about 15 x 9 cm) with cooking spray or coconut oil.

Pulse blueberries in a food processor until chopped. Grate 2 tablespoons of orange zest. Squeeze juice from oranges to measure 3/4 cup.

In a large bowl combine chia seeds, whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Whisk to blend.

In a medium bowl whisk egg, agave, oil, vanilla, orange zest and orange juice. Add to the flour mixture and mix with a spatula just until the dry ingredients are moistened.

Fold in blueberries and 1/4 cup almonds. Scrape batter into the prepared pans, spread evenly. Sprinkle loaves with the remaining 1/4 cup of almonds.

Bake the loaves until the tops are golden (35 to 45 minutes). Cool in the pans for 15 minutes. Loosen edges and turn out onto a rack to cool completely before serving.

Makes 3 loaves.

More recipes

See our chia recipe list.