Subj : LEMON BLUEBERRY BREAD
To   : All
From : Major Queen
Date : Mon Nov 01 2021 03:05 pm


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

ø 30 ml (2 tablespoons) ground chia seeds
ø 500 ml (2 cups) whole wheat flour
ø 160 ml (2/3 cup) oatmeal
ø 7.5 ml (12 tablespoons) baking powder
ø 5 ml (1 teaspoon) baking soda
ø pinch of salt
ø 180 ml (3/4 cup) sugar
ø 400ml milk (about 1 2/3 cups)
ø 80 ml (1/3 cup) unsweetened apple juice
øø 60 ml (1/4 cup) canola oil
ø 30 ml (2 tablespoons) lemon juice
ø 10 ml (2 teaspoons) lemon peel
ø 375 ml of blueberries
To decorate:
ø 1/4 cup (60 ml) ground pistachios
ø 30 ml (2 tablespoons) honey
ø 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 205øC (400øF).
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 !

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