Chia Seed & Nut Bread
What you need to add
4 1/2 tbsp water
3 tbsp red or white wine vinegar (can be substituted for any vinegar)
Preheat fan assisted oven to 160°C/320°F. Non fan assisted oven to 180°C/350°C or gas oven to Gas Mk 4.
Beat together eggs, vinegar and water (or olive oil) then add packet of dry UGG Chia Seed & Nut Bread mix.
Stir vigorously together. Mix will thicken and become sticky. Pour into olive oil greased silicone or non-stick 2lb /1 Kilo loaf tin
(10 x 20cm approx).
Bake for 50 minutes. Leave to cool.
Olive Oil Bread Variation
For a richer olive oil loaf, substitute the water with 4 1/2 tbsp mild/light olive oil.
STANDARD RECIPE - TYPICAL VALUES PER 100g
Energy kJ 1210, Energy kcal 289, Protein 17.4g, Carbohydrates 7.6 g; of which Sugars 1.4g, Fat 18.9g; of which Saturated fat 2.5g; Monounsaturated acids 11g; Polyunsaturated acids 4.6g, Fibre 9.6g, Sodium 570 mg, Omega-3 0.4g
OLIVE OIL RECIPE - TYPICAL VALUES PER 100g
Energy kJ 1620, Energy kcal 391, Protein 18.9g, Carbohydrates 11.5g; of which Sugars 0.8g, Fat 31.6g; of which Saturated fat 4.6g; of which Monounsaturated fatty acids 18.9g; of which Polyunsaturated fatty acids 6.6g, Fibre 7.2g, Sodium 445mg, Omega-3 0.4g
Almond meal(65%), chia seeds (11%), ground flax seeds (11%), coconut flour, bicarbonate of soda, xanthan gum, pink Himalayan salt.
CONTAINS NUTS. Egg substitutes may be used instead of fresh eggs for those with egg allergies.
Store mix in a cool dry place away from sunlight and odours. Baked loaf can be cooled, sealed and stored in fridge for several days. To freeze (either whole or sliced) place in sealed container for up to 3 months.