Super Power Chia Bread
Vegan, gluten-free, nut-free, soy-free
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Thick, hearty, and dense – this isn’t your average slice of bread! Packed with 9 grams of protein and over 7 grams of fibre per slice, this bread will keep you going for hours. Inspired by Endurance Crackers.
Yield
4 slices
Prep Time
5 Minutes
Cook time
25 Minutes
Total Time
30 Minutes
Ingredients:
- 1/2 cup chia seeds
- 1/2 cup raw sunflower seeds*
- 1/2 cup raw pumpkin seeds
- 1/2 cup gluten-free rolled oats, ground into a flour
- 1/4 cup raw buckwheat groats, ground into a flour (or more oat flour)
- 1 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp dried thyme
- 1/2 tsp fine grain sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup water
Directions:
- Preheat oven to 325°F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
- Add rolled oats and buckwheat into a high-speed blender. Blend on highest speed until a fine flour forms.
- Add all dry ingredients into a large bowl and stir well until combined. Stir in the water and quickly scoop this mixture into your prepared pan. Spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Sprinkle the bread with Herbamare or fine grain sea salt before going into the oven.
- Bake at 325°F for about 25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!
- This bread keeps for 2-3 days max – any longer and it gets gummy in texture. I suggest freezing it for enduring freshness. I like to toast it straight from the freezer!
1) I made a batch without sunflower seeds and it still turned out great. I’m sure you can play around with the seeds (or even add nuts!) and reduce them if desired.
2) A reader successfully made a batch using brown rice flour and quinoa flour- I’m sure you can play around with the flours too.
3) I’m not yet sure how long this stays fresh for – my guess is a couple days. However, I expect it should freeze well, but I have yet to try it. I’ll update this when I do and be sure to leave your own tips in the comments section!