[butts] - n. 1. A young woman who is smitten with food 2. A young woman who strives for balance

GF Lemon Chia Seed Bread

GF Lemon Chia Seed Bread

I love cozying up with oatmeal and a good book on a rainy day just as much as the next girl, but there is nothing like California sunshine, especially at the start of Spring. One of my favorite parts of going to school in LA is the weather. Honestly, my mood is automatically improved by sunny days. I eat lunch with my friends on the grass instead of inside the chaotic dining hall, courtyards instantly become the social place to hang out, and on days when homework isn’t overwhelming, I’m even able to sneak off to the school’s pool and do some free reading.  

So in celebration of the gorgeous weather we are starting to have here, I want to celebrate with a bright recipe. Something a little lighter, a recipe that screams “Spring!” in my mind. Lemon Chia Seed Bread, my take on the classic lemon poppy seed bread I never liked as a child, but grew to love as a teen, seems like the perfect solution.

Chia seeds take this bread to the next level, adding fiber and fatty acids, but still giving that same satisfying crunch as poppy seeds. Coconut sugar keeps the bread refined sugar free, and a mix of almond/oat flour GF. I think this is amazing on its own, but also think whipped butter and honey would be delicious on top. Oooo… maybe even using it as the base of a cake, layered with whipped cream and berries (I think I know what I am baking next)- yum yum yum! While it isn’t DF like a lot of my recipes, the Greek yogurt keeps the cake super moist (sorry sorry, cringe-worthy word, I know).

I love this bread, and hope you do too! Let me know if you make it and what you pair it with in the comments below!


  • 2 cups oat flour (make sure GF if needed!)
  • 3/4 almond flour 
  • 2 tsps baking powder 
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp chia seeds 
  • 1 tbsp melted coconut oil 
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2/3 cup coconut sugar
  • 3/4 cup plain nonfat Greek yogurt
  • 4 medium lemons juiced 
  • 1/2 cup unsweetened vanilla almond milk 


First, preheat the oven to 350 degrees Fahrenheit. As the oven heats, whisk in a medium bowl both flours, the baking powder, baking soda, and salt. Once mixed, add in the chia seeds. In a large bowl, whisk the eggs then add the coconut oil, vanilla, and sugar. Once thoroughly mixed, add in the Greek yogurt until smooth (no clumps!) and then whisk in the lemon juice.

Pour one third of the flour mixture into the wet ingredients, mix thoroughly, and then add in one half the required milk, mixing again. Repeat this until the flour and milk are both fully incorporated.

Coat a loaf pan with coconut oil and spread the batter throughout. Bake in oven for 35-40 minutes, or until a fork comes out clean from the center.

Let the pan cool before removing, and enjoy!


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