KRYS LOJEK, NUTRITIONIST
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​Chocolate chia seed cake

Ingredients
  •  4 tablespoons chia seeds, soaked in 1 cup of water for 15 minutes.  (Chia seeds can be ground prior to soaking so that child cannot see them when cake is cooked)
  • ½ cup raw cocoa
  • 125g softened butter or 1/2 cup of olive oil 
  • 5 medium eggs
  • 1 cup (175g) almond meal
  • 1 cup coconut palm sugar, or your choice of sugar (alternatively use 3/4 cups of rapadura sugar or 3/4 cup of honey)
  • good pinch of salt
  • 1 teaspoon bicarb soda
Method
Preheat oven to 180C.
Line a spring form cake tin with non-stick baking paper.
Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly.
The seeds will absorb all the water and swell to form a gel.
Place all the ingredients in a bowl.
Whisk to combine well & break up any lumps (at least 1 minute).
Pour into lined cake tin.
Bake in oven for 30-35 minutes or until it bounces back when pressed in middle. 
Let the cake cool for 5-10 minutes in the tin.
And now the hard bit. Wait!
Finish cooling on a wire cooling rack. 
You can dust this with cocoa when it is cool or use my Chocolate Glaze (raw) for extra yum
Sourced From: www.glutenfreegrainfree.com.au

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Disclaimer: All material is provided for your information.  It is not intended to replace consultation with a trusted health professional.  No action should be taken based solely on the contents of this article. Although I am a trained and registered nutritionist and love researching I do not have access to your personal medical history so all advice contained here is general, please contact your chosen health professional for more individual and specific advice.
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