Super Power Chia Bread
Super Power Chia Bread
Think a savory, herbal flat bread might be just the thing to nutrient-boost your morning avocado toast or afternoon snack with a nut butter? Make this satisfying super-bread today and enjoy with your favorite spread or topping, or as a great side to make a simple soup or salad extra special. I like to take it with me on the trail as a nutrient rich foundation of my to-go lunch. –Use gluten-free oats if you would like to make a gluten-free version.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 16 Small or 9 Large 1x
- Category: Bread
- Method: Bake
Ingredients
- 1/2 cup chia seeds
- 1/2 cup raw sunflower seeds or slivered almonds (optional)
- 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 or use quinoa flour)
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme or favorite herb blend
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup water
Instructions
- Preheat oven to 325F 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 until combined. The mixture will be very watery and runny at first, but it will thicken up fairly quickly. Scoop the batter into the pan and spread it out with a spatula as evenly as possible. (You can use lightly wet hands to smooth it down.) Sprinkle the bread with dried herbs, Herbamare or fine grain sea salt before going into the oven.
- Bake at 325F 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 into squares or rectangles and enjoy! Store in the fridge for a day or two or for up to a month in the freezer.
Notes
The bread spoils fairly quickly so be certain to store sliced bread in the fridge, or better yet, in the freezer.
Take out the slices as needed. It only takes a few minutes to defrost on your counter.
Hi, I’m Susan McCandless!
RDN, CLT, IFNCP
Welcome to MINT Integrative Nutrition. I use the most up-to-date research and protocols to help people get to the root of their health concerns – including gut and metabolic issues, hormone imbalances, bone concerns, and food sensitivities.
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