A tender loaf, perfectly sliceable, with a delicious crumb. It’s a great alternative to a banana bread to switch things up a bit. I love having a hunky slice as part of breakfast, usually lather with peanut butter or almond butter. A generous touch of maple syrup and pinch of salt and you’re on the same realm as a salted caramel spread. Divine!
This loaf is vegan and easily made gluten free just by opting for your favourite gluten free flour blend.
It bakes up beautifully and can be frozen in slices for a grab and go snack or meal component in a hurry. It’s actually super good toasted as well; in fact I prefer most breads even of the sweetened cake kind toasted. I just a little crunch around the edges!
Recipe created for Chia Bia using their Apple and Cinnamon Chia blend! This is not a sponsored post.
Preheat your oven to 180C (350F). Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil. Whisk together the almond or peanut butter, olive oil, oat milk, apple puree, maple syrup and sugar in a large bowl until well combined. Sieve in the flour, cinnamon, baking powder and soda. Add in the milled chia and then fold everything together just until you see no lumps of flour. Don’t over mix or you will end up with a gummy texture! Place into your prepared tin, run a knife down the centre and then bake for 45 - 50 minutes. Cover with foil after 30 - 35 minutes if it’s getting too brown. Allow to cool fully before slicing. Store in a sealed container for up to three days or freeze slices for up to one month.
Apple Cinnamon Chia Loaf
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