In case you live on Mars or are a first time reader (welcome by the way), you should know that I love to add some sort of nutritional boost to recipes such as ground flax seed, whole grains or my newest love, Chia seeds.
Why Chia Seeds you ask? What the heck are they good for? Well, Chia seeds are rich in Omega 3′s, antioxidants and fiber and our bodies love those things. I thought about adding them into my favorite smoothies but since I know they can get a bit glutinous, I decided to add them as dry seeds (some folks soak them first) into the cake recipe.
You are intrigued aren’t you? Want to try some for yourself? Okay then, you can use your $50 Bob’s Mill Gift Card to order some Chia Seeds and whatever else you adore from their awesome selection of products (get the whole grain pancake mix, seriously).
To Enter: Answer this question in a comment on this post: What is your favorite Bob’s Red Mill product?
For additional entries (you must answer the question above & leave an additional comment on this post for each entry. If you don’t enter above, the entries below are void):
- Tweet this giveaway, “Win an $50 @Bobs_Red_Mill Gift Card from @savorthethyme http://su.pr/1O2BM8” (Be sure to come back and leave the tweet URL.)
- Subscribe to the Savor the Thyme RSS feed and leave a comment that you did so (yes, I verify).
- Follow @savorthethyme on Twitter
-Join the Savor the Thyme Community on Facebook
This giveaway will end on Friday, February 24th at 11:59 pm EST. The winner will be chosen by random.org and will be contacted by email. The winner must respond within 48 hours or a new winner will be chosen.
Now, onto the recipe. Please note that this is not a light & fluffy cake, this is a stick to your bones and have with a glass of milk kind of bundt cake.
If you love winning useful and yummy stuff, DON”T MISS the Ziploc & Rachael Ray Giveaway!
Banana Blueberry Chia Seed Bundt Cake with Coffee Glaze
Ingredients for the cake:
2 cups unbleached all purpose flour
1 cup unbleached white whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
½ cup old fashioned oats
1/4 teaspoon salt
1 1/2 cup packed brown sugar
1/4 cup canola oil
1/2 cup applesauce, no sugar added
3 eggs
6 oz. plain fat free Greek yogurt
1/2 teaspoon pure vanilla extract
2 cups blueberries
1 ripe banana, mashed
¼ chia seeds, whole
Ingredients for the glaze:
1 cup packed confectioners’ sugar
2-3 Tablespoons coffee
Directions:
1. Preheat oven to 375 degrees.
2. Combine the first six ingredients together in large bowl and set aside.
3. In a separate bowl, whisk together the sugar, oil, applesauce, eggs, yogurt and vanilla until combined.
4. Fold the bananas and blueberries into the wet ingredients.
5. Add dry ingredients to wet and fold to combine.
6. Fold in the chia seeds.
7. Spray a bundt pan with baking spray and then fill with the batter. Bake for about 45 – 55 minutes (Test doneness by inserting a toothpick and making sure it comes out ‘clean’) and allow to cool for 10 minutes and then invert onto a cooling rack and allow to completely cool.
8. Prepare the glaze by mixing the sugar and coffee with a fork and then drizzle over the cake and serve.
A
New Englander who discovered her passion for Science at a young age and her
passion to be a Stay at Home Mom and Foodie a bit later. You can contact me at savorthethymeblog@gmail.com
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Hi ! My favorite product is the Almond Meal Flour, I like the nutty flavor and texture it gives to my baked goods
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Subscribed to the RSS Feed, I see your posts on my page, so I think it works!
Following on Twitter!
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Gift Packs
breakfast & lunch pack
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i think my favorite bob’s product is the almond meal/flour, though i really want to try their flaxseed mill.
and i already subscribe to your rss feed via google reader, which is how i got here!
My favorite Bob’s Red Mill product is the steel cut oats! Also, I think there’s a minor typo in the recipe above. For the chia seeds, should it say 1/4 cup? I assume so, but just wanted to make sure. The cake looks delicious and I can’t wait to try it!
I love Bob’s Red Mill corn grits polenta. It’s the best, nice and yellow.
chrisdeglen(at)gmail(dot)com
@chrisdeglen tweeted:
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I like Savor the Thyme Community on Facebook, Debbie Christie
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I like adzuki beans
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jessie c
I like the amaranth grain.
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i love the garbanzo bean flour
katherinedibello (at) gmail (dot) com
My favorite Bob’s product is the bean soup mix. I’d love the gift cert so I can try some others!
Awesome giveaway – and cake! Love chia seeds too. I guess my favorite products are the GF flours (I keep them on hand for my sister when she visits).
I have a tweet schedule for 12 pm CST (@hriacobacci)
My favorite Bob’s Red Mill product that I’ve tried so far is the gluten-free all purpose flour. As a baker, I’m getting more and more requests for gluten-free sweet treats & Bob’s gf flour makes fabulous desserts! You would never know they were gluten free.
And now having just googled chia seeds (I have been hearing about them, didn’t really know much) I am motivated to get myself some – who couldn’t use more immune boosting?!
My favorite product is their 10 grain pancake mix!
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I follow @savorthethyme on Twitter. @Twenteries
My favorite is their bread mix and their brown rice farina! – yum!
Cheers! Great giveaway!
I already follow you on twittuh and facestalker
I love the gluten-free chocolate cake mix
I’m following you on FB and google reader
GREAT BLOG!!
My favorite product is their polenta (but I’d love it if they offered parboiled polenta–much better than the instant polenta some other companies sell).
I follow @savorthethyme on twitter: ljskop
I love the variety of gluten free products they have, especially the oats and baking mixes.
Recently went gluten-free, but this looks like something tasty to make for family, for sure! Though, I suspect I could wing it with the alternative flours I received from my mom for Christmas (a great big box of Bob’s Tapioca Flour, White Rice Flour, and All-Purpose Gluten Free Baking Mix). Haven’t tried them out yet, so maybe this is the time!
I do love the Bob’s Red Mill steel cut oats as an alternative to normal oatmeal. I was totally bummed to know I couldn’t have regular rolled oats anymore.
Thanks for posting about the content on FB, I follow you there, but sometimes forget to come here!
My fave thus far is Organic, Unbleached, Unbromated White Flour – I’m just learning to bake bread, and this stuff is great! I also use the Vital Wheat Gluten regularly, as it makes a fabulous seitan.
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