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Emily Jacobs

Mini Whole Grain Chia Tea Cakes with Orange Glaze


If you have seen my other baked goods you probably know by now that I love a Tea Cake! They are lightly sweet, you can fill them with lots of good for you ingredients and they are completely multi purpose. They look just as good at a brunch table as they do for an afternoon party, and they are also the perfect school snack (cut in half!). I love trying out new versions of these and mixing up the flavors I put into this. And since you are getting familiar with my recipes you will see that I use Chia Seeds as much as I can. Not only do they add a great crunch, but they are high in fiber and Omega 3's. To make this recipe you will need a mini loaf pan, here is the link to what I used. This recipe only fills half of it, but when I am having a big party I double up so it makes 18 mini loaves.

Find the link below


Makes 9 Mini Loaves

  • 3 eggs

  • 1/2 cup non-fat greek yogurt

  • 1 tsp orange zest

  • 2 tbsp chia seeds

  • 1 tsp vanilla extract

  • 2 tbsp canola oil

  • 6 tbsp unsweetened apple sauce

  • 1/2 cup cane sugar

  • 1 1/2 cups whole wheat flour

  • 1/2 cup wheat bran

  • 2 tsp baking powder

  • 1/2 tsp kosher salt

Glaze

  • 1/2 cup powdered sugar

  • 2 tbsp orange juice

  • 1/2 tsp vanilla extract

  • 1/8 tsp kosher salt

  1. Preheat oven to 350 degrees

  2. Spray a mini loaf pan with non stick spray

  3. In a large bowl whisk eggs, yogurt, orange zest, chia seeds, vanilla, oil, apple sauce and sugar until well combined.

  4. In a medium bowl mix together flour, wheat bran, baking powder and salt. Slowly pour into the wet ingredients and whisk until just combined.

  5. Slowly pour the batter into the prepared pans. Once all in gently smooth down the batter with spoon so it is all even.

  6. Bake for 18-22 minutes or until a cake tester comes out clean

  7. Meanwhile to prepare the glaze add sugar, vanilla and salt into a bowl. Slowly add orange juice and whisk or use a fork to mix up. Don't add all of the juice at a time, you want to keep mixing until you get the desired consistency, it should be a lightly runny paste

  8. Remove from oven and place pan on a wire rack. Cool in pan for about 10 minutes. Carefully remove cake and let cook completely on a wire rack

  9. Once completely cool drizzle with the glaze and let set for about 30 minutes before serving

  10. Store the fridge for up to 4 days, or you can freeze for up to 3 months



https://www.amazon.com/Wilton-Perfect-Non-Stick-Bakeware-18-Cavity/dp/B00UY0TNZY/ref=sxin_14_pa_sp_search_thematic_sspa?content-id=amzn1.sym.9dca4024-3e25-44da-8740-13759fcb9369%3Aamzn1.sym.9dca4024-3e25-44da-8740-13759fcb9369&crid=3HN3POFLCFWGE&cv_ct_cx=mini+loaf+pan&keywords=mini+loaf+pan&pd_rd_i=B00UY0TNZY&pd_rd_r=0783576d-4184-492c-93e9-e8c7a0ac09b9&pd_rd_w=gcHzW&pd_rd_wg=kAG4H&pf_rd_p=9dca4024-3e25-44da-8740-13759fcb9369&pf_rd_r=9R7HSYET508P9EFPRB29&qid=1654540137&sprefix=mini+loaf+pan%2Caps%2C198&sr=1-2-a73d1c8c-2fd2-4f19-aa41-2df022bcb241-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyNFpRMzE1STFYODRZJmVuY3J5cHRlZElkPUEwMTM2MjAyM0NZQ1pBWERaWldaRiZlbmNyeXB0ZWRBZElkPUEwOTgyMTU2MjNYWlgzRjlMQU1KVCZ3aWRnZXROYW1lPXNwX3NlYXJjaF90aGVtYXRpYyZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=


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