Chia Seeds Banana Bread

Banana is one of my favourite fruit. Anything with banana, I surely will try
This recipe I saw is just one of so many banana bread recipes I'd like to try. But the use of chia seeds intrigued me to give it a try asap LOL
So here it is...

I got two side cracks instead of one at the centre LOL

It's bouncy when I touched the top :)

 

 

 

Recipe is from Sharon Lam of Delishar

 

What you need:

 

1 3/4 cup whole wheat pastry flour (original recipe used 1 cup plain flour & 3/4 cup whole wheat flour)

1 tsp baking soda

3 tbsp chia seeds

1/4 tsp salt

3/4 cup sugar (I used fine brown sugar)

3 over ripe bananas, mashed

1/2 cup canola oil

1 tsp vanilla extract

1/3 cup buttermilk (I used low fat plain yoghurt)

2 eggs

 

Method:

1. Preheat oven to 165degC. Line a 20x10cm loaf pan
2. Mix mashed bananas, vanilla extract, sugar, yoghurt, and oil until combined
3. In another mixing bowl whisk together flour, baking soda, salt, and chia seeds
4. Add wet ingredients into the dry ingredients. Mix until just combined. A little visible flour traces are fine. Pour batter into prepared loaf pan
5. Bake for 1 hour 20 mins or until skewer inserted comes out clean

 

Very easy to make, it's soft, moist, full of banana flavour with a slight crunch from the chia seeds. Delicious!

A slice of yumminess :)

 

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy at this

 

 

Bake Along #45 Chia Seed & Parmesan Crackers

It's rare that I baked savoury cookies, in this case, crackers
But my kids do not like anything with seeds, any kind of seed
So, I didn't put too many kinds of seeds, to make it not too obvious for them
I just used one type, chia seeds
And I added some grated parmesan cheese too, for extra flavour, which the whole family surely will enjoy

 

The parmesan cheese looks reddish in color in the photos I am quite sure people will think it's chilli LOL

 

Recipe is from Williams - Sonoma Essentials of Baking

What you need:

2 cups all purpose flour, plus extra for the work surface
2 tsp sugar
2 tsp salt (I used only 1 tsp)

1 tsp coarsely ground pepper (not used, I only used chia seeds)

1 tsp poppy seeds (not used)

1 tsp sesame seeds (not used)

1 tsp mustard seeds (not used)

1 tbsp solid vegetable shortening, at room temperature

1 tbsp cold unsalted butter (I added another tbsp)

1/2 cup heavy cream, plus more, if needed (I added another tbsp)

a handful of grated parmesan cheese (I added)

Method:

1. To make the dough by hand, in a small bowl, stir together the flour, sugar, salt, chia seeds
2. Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture forms large, coarse crumbs the size of peas. Add in parmesan cheese and stir well. Pour in the 1/2 cup cream and mix with a fork until a rough mass forms
3. Using a plastic pastry scraper, scrape the dough out onto a clean work surface and gently squeeze it together. Add a few more drops of cream if the dough will not hold a soft shape. Gently press the dough into a disk, wrap it in plastic wrap, and let rest at room temperature for at least 20 minutes or for up to 1 hour (I kept in the fridge overnight)
4. Preheat an oven to 180degC. Line 2 half-sheet pans or rimless baking sheets with parchment paper
5. Unwrap the dough disk and place on a lightly floured work surface. Using a sharp knife or a bench scraper, cut the dough in half. Roll out one half of the dough into a rectangular sheet as thin as possible without tearing, dusting it with flour as needed to prevent sticking to either the work surface or the rolling pin. Trim the edges of the dough to fit the prepared pan, then carefully transfer the dough to the pan. Repeat with the second half of the dough. Alternatively, using a pizza wheel or a sharp knife, cut the sheets of dough into shapes and place on the pans
6. Bake 1 sheet of crackers at a time until they are crisp and brown, 12 to 15 minutes Transfer to wire racks and let cool completely until crisp. If you have baked the dough in sheets, break each sheet into shards. The crackers are best when eaten fresh, but they may be stored in an airtight container for up to 5 days.

The whole family agreed that this snack is indeed addictive, crispy and tasty
The kids munched on them without noticing the chia seeds :)

This post is for Bake Along, organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

Please view other bakers below making these yummy munchies :P