Chia Fruit and Nut Bread

As you all know, a few of us are gluten intolerant. Sad days for the bread eater in us. There are very, very few gluten-free vegan breads available and even sadder, I can't tolerate yeast. Thus, quick breads are one of the few options available. Gluten-free flours are another sore spot for me. Yes, they are widely available, but most of them are made with high oxalate grains. (of course!)

Enter Nuchia Foods. I stumbled across their web site not long ago and the good folks there were kind enough to send me some Chia Seeds and 100% Chia Seed Flour to try out and review.  Can I just say...what a Godsend!! 

I'm sure that most of you already know of the benefits of chia seeds...including the fact that they are high in protein, calcium, fiber, omega 3's,  and omega 6 fats. Chia seeds are also touted as having anti-inflammatory properties, being beneficial to hypoglycemics, and as an endurance food. Apparently, the ancient Aztecs consumed Chia seeds on long-distance trips and used them to nourish the long-distance runners of the day.

While I'm not a scientist and I can't speak authoritatively to any of said claims, I can tell you that Chia seeds keep me feeling full (I put chia seeds in my smoothies) and energized every day. Having recently discovered them, I don't want to have to live without Chia seeds ever again! 

As for the 100% Chia Seed Flour; Wubba made a fantastic quick bread out of it. It was warm, sweet, aromatic, and comforting. I get all goose-bumpy just thinking about it. Our batch was gone in a heartbeat. We'll be buying more 100% Chia Seed Flour in the future. I'm putting it on my shopping list for the holidays when we'll want to have lots of healthy baked goods around. 

Chia Fruit and Nut Bread (makes two loaves)

Combine;

- 2 cups 100% Chia Seed Flour

- 2 teaspoons baking powder

- 1/4 teaspoon salt

In the food processor combine and process until smooth;

- 1/2 cup dates

- 1/2 of a large ripe banana

- 1/2 cup freshly squeezed orange juice

- 1/2 cup unsweetened applesauce

- 1/2 cup agave nectar (or honey if you use that)

Stir processed mixture into the flour mixture until combined.

Then stir in;

- 1/4 cup dried juice sweetened cranberries

- 1/4 cup organic raisins

- 1/2 cup chopped raw walnuts (these are lower in oxalates than many other nuts)

Place all into two oiled loaf pans and bake at 350 degrees for 1 hour or until toothpick pressed into the middle of the loaf comes out clean. 

As you can see, we made our bread in little ramekins because, frankly, it's what we have left in the house. Cute, but one person could easily polish off the whole thing. ;-) (Trust me, that's the voice of experience.) 

FYI...we had the bread on Sunday, BEFORE I started my cleanse. ;-) The cleanse is going really well. Of course, I love the green smoothies. Salads are not my favorite, but I'm experimenting with some different "recipes". Last night I had raw tacos for supper made with seed cheese. The "cheese" was a slight departure from the plan for the cleanse, but I was h-u-n-g-r-y! By the time I finished dinner, however, I was too full. Tonight I'll try a little lighter fare. =)