We’re having a seed celebration this month with Recipe Redux! Chia seeds, flax seeds, pumpkin seeds, sunflower seeds….if it’s a seed, by golly we will find a way to cook with it! Seeds are fun because although small in size, they can pack one heck of a nutrition punch.
Chia seeds for example, are a source of Omega-3 fatty acids, fiber, and protein. One tablespoon of these tiny seeds provides 2.9 grams of Omega-3’s, 6 grams of fiber, and 3 grams of protein. And, they don’t get stuck in your teeth like poppy seeds 🙂
Lemon poppy-seed bread has never been a favorite of mine, probably because I’ve never experienced any that was homemade. The pre-packaged artificial stuff always tasted…well, artificial. Artificial flavors= no thank you. To keep things interesting, I threw in some fresh thyme from my balcony stash. Lemon and thyme were made for each other.
Ingredients
1 3/4 cup all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
2 eggs
1/3 cup vegetable oil
5 oz. vanilla or lemon Greek yogurt
1 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1 tsp. vanilla
4 sprigs fresh thyme, stem removed
1 Tbsp. chia seeds
