Are you bored of consuming chia in the form of pudding?  Or maybe you would like to make a change and try something different using chia? Why not give this cake a try? It’s simple and quick and relatively healthy for a snack. And once you’ve tried it you may find yourself making it over and over again even if you have no dietary restrictions regarding gluten! A couple of squares of this little cake will make you feel full and satisfied as opposed to many other cakes. But of course, you’ll never know until you’ve tried 😉

Ingredients

  • 2 medium eggs
  • 1 dl* (ca.90 gr) granulated sugar or brown sugar (a scant ½ cup)
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp instant coffee powder (optional)
  • 60 gr butter (about 4 tbsp)
  • 80 gr bitter chocolate (about 2.8 ounces)
  • 1 dl (40 gr) finely ground almonds or hazelnuts
  • 1 dl (about 80 gr) chia seeds
  • Confectioner’s sugar to sift on top

 

Tip To measure almond meal and chia seeds use your standard 1/2 cup measuring cup but the reduce the ingredients by about 1 tablespoon from each. (*1 deciliter  is a measuring cup that holds 100 ml in liquid volume. It is the typical measurement used in Sweden.)

 

Step by step method

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  1. Grease and line with baking paper a brownie pan of 20×20 cm (ca. 7 ½ inch square). Heat oven to 180-200 C (350 – 390 F) depending on the force of your oven.
  2. Use a coffee grinder to grind the chia in 2 or 3 parts and set aside. If you don’t have a coffee grinder place chia seeds in a bowl and cover with water, soak for about 15 minutes and use as such. This method actually provides more moisture to the cake.
  3. Cut chocolate into small pieces and place in a heat-proof bowl with the butter. Microwave on high for 50 seconds, let stand for a couple of minutes and mix until smooth OR melt over a double boiler if you’re not accustomed to using the microwave. Once melted, add the coffee powder, blend and set aside.
  4. Beat eggs with sugar and vanilla until pale (ribbon stage). Add the melted chocolate mixture and beat on low until well incorporated. If using chia seeds soaked in water add them now and briefly beat on low speed. Now add the almond meal (or hazelnut meal) and gently fold into the mixture and finally add the ground chia seeds, incorporate until all ingredients are well blended but do not overmix.
  5. Pour mixture into prepared pan, bake for 15-20 minutes on second rack from bottom. Once baked, leave in pan to cool thoroughly. Dust with confectioner’s sugar and cut into 16 equal sized little squares. Keeps for up to 5-6 days in an airtight container.

Bon Appétit!