Chia acts as the binding agent in this cake and to make a chia gel all you need to do is soak 1 tbsp of chia in 3 tbsp of water. This is the plant based replacement of an egg in baking. Chia are packed with Omega 3s which are vital in brain and cognitive health. They contain good levels of fibre and are a great plant based source of calcium. Finally, for those of us busy running and staying fit this winter, chia seeds are packed with phosphorus. Phosphorus is used by the body to synthesize protein which is used in cell repair and tissue growth.
You will also have noticed that this recipe has no sugar. That is simply because its a banana bread rather than a cake, the spelt flour gives it a density. I also like the idea of topping it with something sweet. We have been eating it toasted, slathered with almond butter or lavished with honey and sprinkled with flaked almonds.
2 tbsps chia seeds
6 tbsps water
2 cups spelt flour (wholemeal)
½ tbsp baking powder
Optional extras: 2 tbsp dried fruit, flaked almonds, chocolate chips, cinnamon, vanilla
Preheat your oven to 180C. Lightly grease your loaf tin with soft coconut oil. Mix the chia seeds and water and leave to sit for 15-20 minutes until it forms a gel. Mash the bananas in a large bowl. Add in the chia gel & cinnamon if using. Stir in spelt flour and baking powder until just combined. Add in your extras – chocolate chips, almonds, dried fruit. Transfer the batter to the loaf tinBake in the preheated oven for 40-45 minutes or until the cake tester come out clean.
Leave to cool before enjoying. ;-)