Vegan Baked Goods

It may not be known to everyone, but March 23rd is National Chia Seed Day.

The tiny, yet powerful chia seed that has earned its reputation as being one of the most nutrient-rich foods on the planet. Revered by the Maya and Aztecs for their amazing healing powers and natural energy, chia seeds have become a trusted staple for people around the world and can be enjoyed in many foods and beverages!

High in Omega-3s, antioxidants, fiber and complete protein, chia seeds are neutral in flavor and can be added to virtually any recipe to boost the nutritional profile.

Nutrition Facts:
8x more Omega-3s than salmon
25% more fiber than flaxseed
30% more antioxidants than blueberries
2x more potassium than bananas
6x more calcium than milk

Vegan egg: 1 Tablespoon of chia seeds & 3 Tabelspoons of water

Ingredients:
1 TBSP chia seeds
3 TBSP water

1.5 C flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 C blueberries

1/3 C orange juice
1/3 C vegetable oil
3/4 C sugar

Coarse Turbinado Sugar for sprinkling

Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix chia seeds and water together in a small bowl
Whisk flour, baking powder, salt, and cinnamon in a large bowl.
Mix orange juice, vegetable oil, sugar and chia mixture in a large bowl until well incorporated.
Add flour mixture and blueberries to wet mixture. Mix until just incorporated. Don't overmix.
Scoop into liners in a muffin pan mostly full.
Cover tops of muffin with coarse turbinado sugar.
Bake for 24-27 minutes or after an inserted toothpick comes out clean.
Let cool. Store in airtight container with a couple of paper towels once completely cool.

Recipe from Emily Swedberg, Owner of Lucid Bakery. For more visit her site at www.lucidbakery.com