This bread recipe I used regularly because it is easy to make and so versatile because it can be modified to make either a sweet or savoury. The bread is best eaten on the day, because as with most gluten free breads, they can be hard or dry the next day. Why most shop brought GF breads are soft is because they may contain additives to make them soft. Fresh is best with this loaf.
This is a very dense bread and heavy bread, toasted and great with a spread of some sorts – butter, chia jams etc. Easy to follow video tutorials to make your own delicious chia seed bread with cranberries and apricots – gluten free bread ready to eat! High in Omega 3, protein and low GI.
Chocolate Cake This recipe is gluten free and using coconut palm sugar or rapadura as the sweetener. This cake is an energy rich cake and eat this in moderation, avoid eating this cake in a few sittings.
Chia Seed Chocolate Cake – Gluten Sugar and Dairy Free
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A nutritious salad that is easy to make and this is one of my go-to salads, because of its versatility and adaptability to personal taste and our nutritious needs. This recipe ticks all the boxes for flavours, textures and so deliciously fresh.