Jessica’s Lemon Chia Bread
1/2 cup butter or magerine
1 cup sugar
1/2 cup milk
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
rind gratings of 1 small lemon
juice of 1 lemon
1/4 cup sugar
+ Chia seeds to sprinkle over the finished product ( and you can throw some in the batter too for an extra boost if you want!)
Preheat oven to 350 degrees. Beat butter and sugar in a large bowl with an electric mixer. Slowly add eggs until mixture becomes creamy. Add milk and mix thoroughly. In a separate bowl mix remaining dry ingredients (flour, baking powder, salt) and add the grated lemon rind. Pour dry mixture into the moist batter and stir to combine. Pour batter into a greased 9x5 pan and bake for 55 minutes to an hour. Shortly before the loaf finishes baking combine the lemon juice and sugar in a small saucepan. Heat low and stir mixture until the sugar dissolves to create the glaze.
Allow bread to cool. Poke the bread with a toothpick to create holes over the top of the loaf. Spoon the glaze over the bread evenly. Top with Chia seeds and devour.
Food photography copyright Shayla Clark photography
Special thanks to my sister Jessica for baking this delectable bread! <3
I’ve recently become a pinterest.com addict and discovered a post about cinnamon roll waffles. Speaking of addiction…this idea is brilliant!
All you do is get canned cinnamon rolls and put 3 or 4 of them at a time into your waffle maker and squish em! Takes less than 5 minutes to cook and cleanup is super simple. Mix the icing with a tiny bit of water and corn syrup to thin it and drizzle it over your waffles. MMMMM
To see more of my food photography, please visit: www.shaylaclarkphoto.com
Copyright Shayla Clark Photography 2013
Refreshing Sangria with fruity pink wine, fruit juices, limes, naval oranges, and luscious strawberries. I’ve probably had more than I should :)
If you’d like to see more of my food photography please visit: www.shaylaclarkphoto.com
copyright Shayla Clark Photography 2013