Growing up, we had a Key lime tree in our backyard, as Floridians do. Let me tell you, that tree was the source of a lot of my mom's famous Key lime pies. (Hers is the best. Don't listen to anyone who tells you differently.) We lost that tree during the citrus canker scare (the government cut it down, though it was perfectly healthy), and I've been sad about it ever since. Yes, I know you can get a bottle of Key lime juice at Publix, but it's just not same.
Of course, even if we still had the tree, I've yet to find a soy-free vegan Key lime pie recipe that works for me. So when I found my beloved limes on sale at the farmer's market 15 for $1, I had to come up with another way to use them. And here it is! This revamp of a classic lemon-poppyseed bread has a lighter, brighter flavor with Key limes, and the chia adds a tasty dose of Omega-3.
Key Lime Chia Bread
1 ½ cups organic pastry flour
1 cup organic sugar
1 tsp. baking soda
½ cup Key lime juice (about 6-10 Key limes) *
1 tbsp Key lime zest *
½ cup water
6 tbsp. vegetable oil
1 tsp. white vinegar
1 tsp. vanilla
1 tbsp chia seeds
Preheat oven to 350°. Spoon flour into the measuring cup, then pour into mixing bowl. Mix in sugar and baking soda. Make a well in the center of the dry ingredients and add liquid ingredients. Add the vinegar last and stir the wet and dry ingredients together. It may sizzle or foam a bit as the acids (lime juice and vinegar) blend with the base (baking soda). Stir in the chia seeds.
Spray an 8 inch loaf pan with baking spray. Pour batter into pan. Bake for 35 - 45 minutes, or until it springs back when pressed.
*If you do not have fresh Key limes, substitute bottled Key lime juice and use the zest of a lemon.