I don't know why I have this cookbook, except that I've caught the show a few times and really enjoyed it. Nothing earth shattering--it's all pretty common sense changes to make the recipes a bit healthier. Sadly, none of the recipes acknowledge the beauty of chia. I fixed that.
The cookbook promises over 75 new recipes I can make in a flash. While it was the White Pizza with Roasted Mushrooms and Pineapple Mojitos recipes that caught my eye--I gave into the siren call of the lemons on my counter. On one hand, anything with lemon is divine. On the other hand, I can't get enough raspberries when they are in season. Put your hands together and you have Raspberry Lemon Tea cake. Sigh.
It all starts off with a bit of chia seed gel (pureed instead of whole this time) and a bit of yogurt straining.
Adapted from Cook Yourself Thin Faster
1 ½ cups flour
2 tsp baking powder
Pinch of salt
¾ cup strained plain yogurt
2 large eggs
1 tsp vanilla
¾ cup sugar
Zest of 2 lemons
1 pint raspberries, washed
1/3 cup pureed chia gel
Preheat oven to 350 degrees
Oil and flour loaf pan
In a small bowl whisk dry ingredients
In a medium bowl whisk yogurt, eggs, vanilla, sugar and lemon zest. Stir in dry ingredients taking care not to over-mix. Fold in raspberries and finally, chia gel.
Transfer batter to baking pan and bake for 50-55 mins or until golden. Cool for 5 mins before running a knife around edges and flipping loaf onto cooling rack.
5 comments:
this looks so yummy!!!
scrumptious! will we be having that for saturday morning breakfast?
-S
Yum! I'm pretty sure that that wouldn't make me any thinner as I would probably want to eat the entire loaf by myself!
I bought chia the other day at the Farmers Market in honor of you. :O)
I love this show and didn't even know they had a cookbook. Yippy skippy!
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