With Mother's Day coming up this Sunday, I wanted to create a new treat that the moms in my life would love.  I definitely got my chocolate obsession from the men in my family, because the women actually tend to prefer fruity sweetness to cocoa (weirdos).  

I'm only like half-serious on that "weirdos" comment, because I love ANY sweetness.  So this bread was gone way faster than I'd planned on when I was creating this recipe.  No ragrets.

If you want a soft, filling, better-ingredients sweet breakfast bread to treat your mom (or yo'self!) with, this is the one for you.

Meyer Lemon Breakfast Bread

Prep time: 10 minutes   Cook time: 1 hour, 10 minutes   Total time: 1 hour, 20 minutes

Yield: One 9x5 bread loaf



  1. Preheat oven to 350ºF.
  2. Pulse 2 Tbsp of chia seeds in a blender with a milling blade until they're broken up into a meal.  DO NOT pulse more than a few seconds - they'll break quickly and you don't want them too fine, just enough to expose some of the insides of the seeds.
  3. Mix the 2 Tbsp of chia seeds with the 6 Tbsp of water and set aside for 5 minutes to thicken.  These will be your "eggs."
  4. Meanwhile, mix together all dry ingredients until well combined in a large mixing bowl.  In a separate bowl, whisk together all wet ingredients until a uniform mixture is reached.  Incorporate chia eggs last, once they have made a thick gel.
  5. Add wet ingredients to the dry ingredients and combine until a thick dough is formed.  
  6. Line the bread pan with parchment paper and press the dough into the pan.  Spread evenly throughout and flatten the top.  Sprinkle/press extra chia seeds on top, if desired.  
  7. Bake for 1 hour.  If a toothpick does not come out dry when stuck in the middle, place the bread back into the over for up to 20 more minutes, checking it in 5 minute increments.  It's been humid here lately, so I drier climates may have more luck completely baking it in less time than it took me here in Austin.  
  8. Just before the bread is done, whisk together glaze ingredients.  Remove finished bread from the oven and let sit 10 minutes to begin cooling.  Pour about 1/2 of the glaze onto the still-warm bread, allowing it to seep into the loaf.  Once bread is completely cooled, remove from the pan and add the rest of the glaze as desired.
  9. Enjoy!

1 cup almond meal

1/2 cup potato starch/flour

2 Tbsp coconut flour

2 Tbsp chia seeds + 6 Tbsp water

1/4 cup coconut oil

1/3 cup raw honey

Juice of 3 large Meyer lemons

1/2 tsp sea salt

1/2 tsp baking soda


Juice of 1/2 large Meyer lemon

1 1/2 Tbsp raw honey

1/2 Tbsp coconut oil


Top with a sprinkle of chia seeds