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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_

Cover April19

Issue 25 April 2019

  • Take the plunge! Your first outdoor mile
  • Training sessions for all abilities
  • The Siren's Call - Not all mermaids are damp Disney prinesses
  • How to cope with a mass open water start
  • Wild About You - find love with the swimmer of your dreams

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