Since we often enjoy reinventing breakfast, we think the eggless cranberry bread is definitely worth a try. With a lemon scent, we bet you'll embrace it!
* Ingredients
° 30 ml (2 tablespoons) ground chia seeds
° 500 ml (2 cups) whole wheat flour
° 160 ml (2/3 cup) oatmeal
° 7.5 ml (12 tablespoons) baking powder
° 5 ml (1 teaspoon) baking soda
° pinch of salt
° 180 ml (3/4 cup) sugar
° 400ml milk (about 1 2/3 cups)
° 80 ml (1/3 cup) unsweetened apple juice
°° 60 ml (1/4 cup) canola oil
° 30 ml (2 tablespoons) lemon juice
° 10 ml (2 teaspoons) lemon peel
° 375 ml of blueberries
To decorate:
° 1/4 cup (60 ml) ground pistachios
° 30 ml (2 tablespoons) honey
° 3/4 cup (180 ml) 0% plain Greek yogurt
* Preparation :
In a bowl, mix the chia seeds with 80 ml (1/3 cup) of water. Leave it on for 15 to 20 minutes.
Preheat the oven to 205°C (400°F).
In a large bowl, combine flour, oatmeal, baking powder, baking soda, and salt.
Put the sugar, milk, applesauce, oil, and lemon juice in a bowl with the chia seeds. flip over. Gradually mix the flour mixture. Add the blueberries and stir gently.
Line an 8 x 4 inch (20 cm x 10 cm) loaf pan with a sheet of parchment paper. Pour the mixture into the skillet and bake for 40 to 45 minutes, until a toothpick inserted in the center of the bread comes out clean.
Let it cool on the rack before unscrewing it.
In a small bowl, combine the pistachios with honey. Pour this mixture over each serving and 15 ml (1 tablespoon) of plain Greek yogurt.
Enjoy !
0 Comments