Prepare your chia egg in a small bowl by combining 1 tablespoon of chia seeds with 3 tablespoons of water and set aside for 5 minutes.
Preheat your oven to 400 degrees F and line a loaf pan with parchment paper.
Add all the dry ingredients to a medium size bowl and whisk well. Then in a seperate bowl, combine the chia egg with the milk and applesauce (or oil) and mix well. Pour the dry ingredients into the wet and mix using a silicone spatula or large fork until combined, without over mixing. Let the batter rest for 10 minutes.
Pour your batter into your prepared loaf pan, and spread gently using a silicone spatula. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool slightly before slicing.
* To make the whole wheat flour version, use an additional teaspoon of baking powder, and 2 additional tablespoons of plant based milk of your choice.Make it soy free by swapping the soy milk for almond, cashew, or coconut milk (not the canned kind).Lining the loaf pan with parchment paper makes it easier to remove once baked. I like to grab the sides of the parchment paper and lift the bread out and onto a cutting board, so it cools enough to slice quicker. Alternatively you may grease the sides of the pan if not avoiding oil.Make sure to let your loaf cool down some before slicing.Best fresh, within 1-2 days, however, leftovers keep at room temperature for up to 4 days, covered with a clean dry towel, or in a sealed container. OR freeze for up to 2 months.