Lemon chia seed cake

Lemon Chia Seed Cake

Recovery cake... a big wedge of tasty loveliness to scoff straight after swimming. Recipe by Kathy Findlay


INGREDIENTS:

300g flour
100g sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
150g chia seeds
1 1/4 cup plain dairy-free yogurt
1 lemon zested
140ml lemon juice
4 tbsp water
2 tbsp butter, melted
1 tsp vanilla extract


INSTRUCTIONS:

1) Add the flour, sugar, baking soda, baking powder, salt and chia seeds to a large bowl and mix to combine. Make a well in the middle.

2) In the middle of the dry mixture, add in the rest of the ingredients and slowly start to combine the two together. Mix until just incorporated, do not over mix.

3) Add into a greased loaf pan and pop in a 325 degree f/160 degree c oven and bake for 35-40 minutes until golden brown on top.


EXPERT ADVICE

Kathy Findlay is an open water swimmer, nutritional therapist and advanced sports and exercise nutritional advisor providing personalised nutritional advice and plans to athletes. foodforsport.wix.com/nutrition

See Kathy’s Instagram account for more recipe ideas: food4sport_

01 Cover October

Issue 54 October 2021

  • We Swim Proud: The LGBTQ+ experience of swimming outdoors
  • Autumn Adventures: The best places to wild swim this autumn
  • Crowning Glory: Courtney Paulk’s historic Double Triple Crown
  • Cassie Patten: What is the best style front crawl stroke for the open water?
  • Access All Areas: The problem of making lidos more accessible to disabled swimmers

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