Chia seeds make a great substitute for eggs in baked goods. When soaked in water they form a “gel” that is similar to eggs in both texture and binding ability. If you don’t have an 8-inch cast iron skillet you can use an 8-inch baking pan but you’ll need to increase the baking time about five minutes.


  • 1 tablespoon chia seeds
  • ¼ cup water
  • ½ cup sunflower, sesame or pumpkin seeds
  • 6 tablespoons sugar, divided
  • 2 cups gluten-free baking mix*
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1 stick (½ cup) dairy-free margarine
  • ½ cup maple syrup
  • ½ cup unsweetened almond milk
  • 2 large Granny smith apples, peeled and finely diced


Preheat oven to 350ºF. Spray an 8-inch cast-iron pan with vegetable cooking spray. In a small bowl, combine chia seeds and water and set aside for at least 15 minutes.

In a large blender or food processor, process sunflower seeds and two tablespoons sugar until a fine powder forms. In a large bowl, whisk together baking mix and next four ingredients. 

In an electric mixer bowl beat margarine, maple syrup and remaining sugar on medium-high speed until light and fluffy. Reduce speed to medium-low and slowly add chia seeds. Alternately add dry ingredients and almond milk, beginning and ending with dry ingredients. Remove bowl from mixer and fold in apples by hand. Spread batter into prepared pan and sprinkle sunflower seed mixture evenly over top.

Bake twenty to twenty-five minutes or until a wooden toothpick inserted in center comes out clean. Let cool on a wire rack for at least ten minutes before cutting.


  • Servings: 9
  • Serving Size: 1 slice
  • Calories: 251
  • Total Fat: 14 g
  • Sat Fat: 2.2 g
  • Cholesterol: 0 mg
  • Sodium: 332 mg
  • Potassium: 71 mg
  • Carbohydrate: 32 g
  • Protein: 4 g