Orange Chia Yogurt Bread

A month has gone by since I've last posted. Winter has passed, and spring has bloomed all over the crevices of Rhode Island. It's time for me to sprout back into this world as well. 

I celebrated Earth Day yesterday by planting lavender and baby breath. Let's hope they are quick to peak through the soil to say hello. I also baked this orange chia seed bread and it's flavors are bright like the sun. 

Ah, one more important detail I mustn't forget to mention. You may have noticed the sidebar to the right for my indiegogo campaign to raise money for my trip to Costa Rica this summer. Please don't feel obligated to donate, but I encourage you to click the link and read about my excursion. I haven't stepped a foot on international grounds before, and would love to read some words of advice or encouragement. Please check it out here: Thanks!!

Orange Yogurt Chia Bread
Adapted from heyrita

-1/4 cup olive oil
-1/4 cup non-dairy milk
-1 cup plain yogurt (dairy or dairy-free)
-3 tablespoons orange zest
-1/4 cup fresh orange juice
-1 tablespoon pure vanilla extract
-1/2 cup turbinado sugar
-1/4 cup honey (or additional sugar)
-2 cups white whole wheat flour
-3/4 teaspoon baking soda
-1-1/2 teaspoon baking powder
-1 tablespoon black chia seeds, plus extra for topping


1. Preheat oven to 350 degrees. Grease and line a loaf pan with parchment.
2. In a medium bowl, combine the oil, milk, yogurt, zest, juice, vanilla, sugar, and honey.
3. In a separate large bowl, stir together the flour, baking soda, baking powder, and chia seeds.
4. Make a well in the center of the dry ingredients and pour the wet ingredients into the center. Fold the mixture using a rubber spatula only until the ingredients are combined. Pour into loaf pan and sprinkle the top with chia seeds.
5. Bake for 40-45 minutes until a toothpick into the center comes out clean.
6. Let cool completely before slicing.

No comments

Post a Comment

© A Little Baker
Maira Gall