Good morning! Most of us probably have heard “breakfast is the most important meal of the day”. But clients often say breakfast-time is usually “the busiest time of the day”. I hear you. You want to roll out of the bed and get on with your day. You settle down in front of the computer and ready to work, only when you realize your stomach starts to growl. Our brain works best when we have a well-balanced start-of-the-day snack.
Today I’m introducing you this “grab-and-go” style breakfast. This simply delicious one-bowl bread recipe is packed with easily digestible protein, perfect for those of you who feel bloated after meals. This loaf recipe is also egg-free, dairy-free and gluten-free so no digestion problem will stop you from powering up for your day.
As usual, I love to share the amazing nutrients in the recipe so you can enjoy this morning loaf with confidence.
Contain complete protein which means it contains all the essential amino acids the body needs to build brain transmitters. Translate that into real life, this seed bread will help you stay focused and check things off your to-do list fast. Getting enough protein will also help to keep you satiated and prevent your from grabbing that coffee-break muffin or a cookie.
Rich in brain-loving minerals zinc,energy-boosting mineral iron, and calming mineral magnesium. Plus, these little seeds are also packed with manganese, phosphorus, magnesium and copper. These minerals regulate mood, appetite and detoxification in our body.
A good source of fiber, protein and essential fatty acids. Fiber binds and removes toxins from the body. Great for glowing skin and slim waistline. Sounds like something you want to pack with you tomorrow? Let’s get started!
Keep the “hun-angry monster” in check. Flax seeds help to regulate blood sugar and continuous consumption for 12 weeks has been related to a thinner waist line.
A source of omega 3 essential fatty acid which help the body rid of excess hormones and toxins.
A good source of fiber, protein and essential fatty acids. Fiber binds and removes toxins from the body. Great for glowing skin and slim waistline.
Sounds like something you want to pack with you tomorrow? Let’s get started!
If you ever attempt to make gluten-free bread. They are tricky. They either requires yeast, which can be the kind of project you leave till the weekend and never get around to try. They are be dry and crumbly. Or if the recipe involves uncooked quinoa and chia seeds, they must be consumed quickly since the bread turns soggy in a couple days.
After many attempts at making not-so-perfect GF breads, I put together this easy one-bowl recipe. No rising time required. The bread is soft and spongy enough for a sandwich. If you are using it for sandwich bread, choice a slightly smaller loaf pan 8 x 4 x 2 1/2 in. (roughly equals 4 cups). The one I used was slight bigger (9 x 5 x 3 in. Roughly equals 8 cups), hence the flatter look.
Lastly, let me share with you the most important tip: have fun baking!
1 Bowl Chia-Flax Power Bread
Serves 12
Simply delicious one-bowl bread packed with easy-to-digest protein to help power up your day!
Prep Time
15 min
Total Time
45 min
Ingredients
2 cup Quinoa flour
1/4 cup Tapioca flour
3 tsp Chia seeds, covered in
1/2 cup Water
1 cup Nut milk
1/4 cup Coconut oil, melted
1/2 tsp Baking soda
1 tsp Apple cider vinegar (or lemon juice)
1/4 tsp Salt
1/4 tsp Sugar
1/3 cup Pumpkin seeds
1/3 cup Flax seeds, ground
Instructions
Preheat oven to 325 F
Soak chia seeds in water for 10 min
In a large mixing bowl, mix all the dry ingredients together except for pumpkin seeds (quinoa flour, tapioca flour, baking soda, salt, sugar, flax seeds)
Whisk together apple cider vinegar, nut milk and coconut oil and add into the mixing bowl
Add chia seed and soaking water into the mixing bowl
Mix well and add in half of the pumpkin seeds
Transfer the mixture into a greased loaf pan & top the loaf mixture with the remaining pumpkin seeds
Bake at 325 F for 25-30min
Cool for 10 min before removing the loaf from the pan
Enjoy!
Sweet&Savoury Tip: a glass loaf pan takes longer than a metal loaf pan. Keep an eye on the loaf around 20 min into baking. Stick a toothpick into the centre of the loaf to check if the loaf the ready.
Notes
Slice the loaf ahead of time and keep in an air-tight container for up to a week