Updated Nov 24, 2014Patricia Green and Carolyn Hemming
- Combine chia and boiling water in a small bowl. Gently stir with a fork to ensure ground seeds are evenly distributed. Set aside to thicken.
- Grease or spray with cooking oil a 9- × 5-inch (2 L) loaf pan and line pan with parchment. Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the millet flour, sorghum flour, buckwheat flour, baking powder and salt; set aside.
- In a separate bowl, cream the butter, chia mixture and sugar. Beat in the eggs, lemon zest, lemon juice and vanilla. Pour the butter mixture into the flour mixture and blend until well combined. Gently toss in blueberries. Scoop batter into loaf pan.
- Bake on the center rack for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Edges should just be starting to brown. Remove from the oven and allow to cool for 5 minutes before moving to a wire rack to cool. Store in a sealed container in the refrigerator for up to 1 week.
A combination of millet, sorghum, and light buckwheat flours along with chia seeds create this deliciously moist and tangy-sweet lemon pound cake that may taste rich but actually isn’t.
Ancient grains like amaranth, buckwheat and millet may not be pantry staples (yet!), but they’re all gluten-free, nutritious and delicious. The recipes in Grain Power introduce new tastes and textures into everyday dishes like Chicken on Lime Avocado Quinoa Salad, Caramel Apple Buckwheat Crêpes and to-die-for Lemon & Blueberry Ancient Grain Pound Cake.
Grain Power, Patricia Green and Carolyn Hemming, $32.