24 December 2017 · posted in food
I know it's been ages again since I've been here, despite my good intentions and renewed love for this blog after the restyle in May last year. For some reasons which involve but don't stop at being a full time primary school teacher, I just can't seem to get any consistency going on here but when my domain was about to expire last month and my SquareSpace platform is about to renew in a month or so I realised that although I haven't been very active over the last couple of months again, I can't let this beautiful online space disappear... So here's to second and third and tenth chances. Merry Xmas!
The part of this online space I love most is hands down the one about food. I love interior styling and chatting about random life concerns, but just looking at the overview of food posts with pictures of each of them, that's what I'm most proud of. Even though I wouldn't call myself a good cook, if a cook at all, I like experimenting with ingredients and ideas to pull the best of online recipes together into something new, something that's mine, tweaked to my exact preferences. That is exactly what happened with this No Knead Chia Bread and after some trials and errors the first few times, this bread turns out exactly how I like it every single time using this recipe. I've made it numerous times over the last two years and every time I do I enjoy it so much I wonder why I don't bake one every single week because it is seriously so easy and the texture of the bread, soft and just the perfect amount of gooey, is to die for. Especially when eaten lukewarm, straight out of the oven, with a still crunchy crust and butter spread on top. That for me, is all I need for breakfast, lunch and dinner. A slice of soft bread heaven to dip in homemade carrot zucchini soup.
Recipe: One loaf of no knead chia bread
· 3 cups self-raising flour (or ad baking powder to regular flour)
· 1/2 - 1 tsp salt
· 1 + 1/2 cup milk (any kind you like, so vegan is possible)
· 1 tbsp melted coconut oil
· 4 tbsp chia seeds
· 12 tbsp water
· Pre-heat the oven to 180ºC/350ºF
· Mix the chia seeds with the water and let it sit for 5min
· Grease and flour a cake pan and set aside for later
· Sift the flour and mix it with the salt in a big bowl
· Stir the soaked chia seeds, milk & coconut oil in another bowl
· Combine the wet and the dry ingredients using a spatula or your hands (very sticky though!)
· Transfer the dough to your prepped cake pan (no need to try and shape it, the bread will take the shape of the cake pan)
· Smooth the top of the bread with the back of a wet spoon
· Sprinkle the bread with some extra chia seeds
· Bake your bread for 30-35 min or until golden brown
· Turn off the oven and open it a little bit and let the bread cool down inside the oven
· Serve while still (luke)warm, enjoy!