I am always looking for more ways to sneak chia seeds into our diet. (Chia Seed Recipes link-up)

I’m happy to be able to turn an old favorite around with a new, healthy twist.

If you are a “soaker” you can soak your wheat berries ahead, then dehydrate, before grinding into fresh flour.

Lea’s Chia Banana Bread

1. In a medium stir together:

• 1 cup whole wheat flour - I grind my own, but this will work with store-bought flour
• 2/3rds cup evaporated cane sugar - or brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt - I like REAL salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves

2. In a stand mixer add:

• 2 large ripe bananas - I like mine when they are very brown - no yellow left on the skin!
• 1/3 cup butter - I use Kerry Gold pastured butter, but you could also use palm shortening or even coconut oil (I buy my coconut oil from Tropical Traditions)
• 2 TBSP coconut milk - you can substitute almond or farm-fresh raw milk if you can get some
• 2 eggs - I prefer pastured eggs from my own chickens

3. Mix on low until just blended, then on high speed for two minutes.

4. Add flour mixture, 1/2 cup at a time, until well blended. Stir in 1/3 cup chopped walnuts, and 4 TBSP chia seeds - I only used 2 TBSP in the loaf pictured here, and they aren’t very noticeable.

5. Pour batter into a greased loaf pan. Bake in 350 degree oven fr 55-60 minutes or until toothpick inserted in center comes out clean. I used my pan from Pampered Chef that will make 4 mini loaves, and it bakes in 20-22 minutes.

Enjoy!

Shared on: Allergy Free Cookery, Life as a Mom, Designs by Gollum, Freaky Friday, Frugal Food Thursday, Fat Tuesday

Similar Posts:

Health Benefits of Chia Seeds - and a challenge
Warm Chia Potato Salad
Best Chocolate Cake Ever - Chocolate Sourdough with Chocolate Coconut Cream Frosting

Want to learn more about herbs? proud contributor