Super Power Chia Bread (gluten-free)

304 comments

Superpowerchiabread-4975

Tomorrow, I’ll be flying from Toronto to Vancouver and then from Vancouver to Portland, on my merry way to the Vida Vegan Conference! I seriously can’t wait. In my typical fashion, I’ve been dealing with a lot of anxiety about this trip, but I’m sure I’ll be having too much fun to even notice it. I mean, come on – it’s Portland – only one of the most vegan friendly cities in the world! I’m looking forward to meeting the wonderful people behind many of the blogs I read each day.

Of course, before all the fun happens the traveling has to take place. If I’m going to be traveling for 9-10 hours, I want to have something exciting to look forward to (and of course I mean healthy, great-tasting food). What is it about being trapped on a plane that makes me so hungry? With just a little preparation, I’ll be feasting like a queen. A good book, music, and in-flight TV never hurts either!

This week I racked my brain to think of a new food to bring on the flights. At first, I thought of my Endurance Crackers, but then I decided they were slightly too delicate for travel. I played around with the recipe and this is what I came up with. I’m happy to say this power bread turned out exactly as I hoped. It’s bursting with chia seeds (1 tablespoon per slice!) and it also happens to be gluten and nut-free, making it friendly for many travelers. Best of all, it’s perfectly sturdy for travel.

Superpowerchiabread-4967

Plus, it’s only 5 minutes to prep which is a huge bonus, especially when getting ready for a flight. Just like my Endurance Crackers, you simply dump the ingredients into a bowl and stir in water. After that, I spread it into a 9-inch baking dish and baked it for 25 minutes.

Now this is some quick and easy bread – ready in 30 minutes flat! It disappears just as quickly. Try it with all kinds of toppings. I personally love hummus, avocado, and Herbamare as well as almond butter and strawberry jam.

glutenfreeveganbread

Super Power Chia Bread

Vegan, gluten-free, oil-free, nut-free, soy-free.

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.

Email, text, or print this recipe

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

 

1. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.

2. Add rolled oats and buckwheat into a high-speed blender. Blend on highest speed until a fine flour forms.

3. 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 quick.  Scoop it into the pan and 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.

4. 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 and enjoy!

5. 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!

Notes: 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.

Nutritional Info

Superpowerchiabread-4995

I hope this bread brightens up your own travels or busts you out of a lunch or breakfast rut. I’d love your feedback on this recipe if you try it out or make other variations.

If you’d like to check out what I’m up to at the conference, you will most likely find me on Instagram documenting my journey. If you are attending the conference, I hope to meet you soon! Please come say hello!

What are your favourite foods to pack on a flight?

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 304 comments… read them below or add one }

1 Sarah L. May 22, 2013

Your slices are so…geometrically perfect. I wish I had these when I used to fly back and forth from TO to Vancouver, they look delicious and travel-friendly! Have a great time at the conference, looking forward to reading your recap :)

Reply

2 Tanya @ playful and hungry May 27, 2013

Haha… it usually lacks me the patience to cut them so geometrically perfect… looks great! Guess we’ll just take some fruit on our flight tonight….

Reply

3 emily May 22, 2013

I can’t wait to try this recipe! It looks so easy & so delicious! Question – do you think it would work to substitute spelt flour or more buckwheat flour in place of the oat flour?

Reply

4 Angela (Oh She Glows) May 22, 2013

I tried a version using all raw buckwheat flour and it turned out, although the buckwheat made it a bit strange in texture (it gets a bit chalky white on top) but otherwise tasted fine! Im sure you could experiment with other flours too.

Reply

5 Teri May 22, 2013

This looks so amazing, i can`t wait to try. I am going to dehydrate it tho, will let you know how it turns out !!

Reply

6 Angela (Oh She Glows) May 23, 2013

Yes please do :)

Reply

7 Bree May 26, 2013

Teri – did you dehydrate this? I want to try that too and would love to know how long/what temp…and if it turned out. Thanks!

Reply

8 Tanya @ playful and hungry May 27, 2013

I was already afraid that this could be a dehydrator recipe cause I don’t have one – and it looks like perfectly dehydrated!

Reply

9 Lauren May 27, 2013

I made these using coconut flour. I also added some chopped walnuts. Yummo!! I dehydrated them for about 24 hours at 115 degrees. Thanks for the great recipe!

Reply

10 Angela (Oh She Glows) May 28, 2013

So glad it worked out for you! Thanks for letting me know :)

Reply

11 Adrienne May 29, 2013

how much coconut flour did you use and did you use any of the other flours? sounds like a great way to use coconut flour – it’s hard to find good vegan recipes using coconut flour!

Reply

12 Tiffany January 12, 2014

Do you know how much coconut flour to use vs. oat flour?

Reply

13 Teri May 27, 2013

making them right now…will let you know how it turns out :)

Reply

14 Teri May 27, 2013

I successfully made this recipe in my dehydrator…it was amazing…115 degrees for approx 4 hours…have to play with the time a little…could be a little moister…the flavor was incredible tho…great great recipe :)

Reply

15 Bree May 27, 2013

Awesome – thank you so much for sharing!! :-)

Reply

16 jenna June 22, 2014

When this bread is dehydrated does it have a shelf life longer than 3 days? I want to take it on a long canoe trip!

Reply

17 Natalie June 11, 2013

Hi! I love your site! How long do you think this bread would last in the freezer? I would love to make some, freeze it, and eat it throughout the semester at college.

Reply

18 Holly @ EatGreatBEGreat May 22, 2013

This bread sounds amazing…it’s do different! I love the fact that it’s gluten free! Great recipe!

Reply

19 Lillian @Seize the Latte May 22, 2013

These. Look. Amazing. As a Celiac gal who does a lot of flying, these would be the perfect solution to my travel food woes! I can’t wait to whip these up, especially when the toppings involve avocados and hummus. (Two of the best foods known to man, IMHO.)

Safe travels, and have an awesome time at the conference! :)

Reply

20 Teri May 27, 2013

I put guacamole, tomatos and basil on ….divine !!!!

Reply

21 Julia May 22, 2013

I love this! I make a spinach bread but yours looks like it holds up a lot better than mine…the spinach can make the bread kind of flimsy so I’m anxious to try your chia bread. Looks so healthful!

Reply

22 Meghan May 22, 2013

Question — is a serving one slice or two??

Reply

23 Meghan May 22, 2013

nevermind I got it!! :)

Reply

24 Beth @ Tasty Yummies May 22, 2013

Oh my gosh, this looks amazing!!!! I love that they are somewhere between bread and a cracker almost. Sooo many possibilities. I will be trying this ASAP. Thanks for another amazing recipe.

Reply

25 Somer May 22, 2013

Now that is some beautiful bread! I can’t wait to try it!

Reply

26 Sharon May 22, 2013

I’ll always pack some fruit with me on flights. It helps to combat the dry air in the plane as well. Safe Travels:)

Reply

27 Alexandra @ Lean Green Healthy Machine May 22, 2013

I love how these bread slices can work with savory or sweet toppings. And only 30 minutes…almost seems too easy! Can’t wait to try these nutrient powerhouses!

Reply

28 Abby @ The Frosted Vegan May 22, 2013

I love love love hearty snacks for traveling! Have fun at Vida, so jealous I won’t be there this year, but I’m shooting for next year : )

Reply

29 Rebecca May 22, 2013

Finally! Maybe a yummy bread my son can actually eat! Thank you thank you!

Reply

30 Maria Tadic May 22, 2013

This is such a cool recipe. I can’t wait to try it. I seems like it’d be awesome with a little goat cheese and avocado. Tho that totally de-veganizes it. But I’m only a vegetarian so it works for me! Thanks for the recipe!

Reply

31 char eats greens May 22, 2013

This sounds great!! BUT, I think I need to try your endurance crackers first because I’ve been saying how I want to make them for forever now!! Happy travels!!!

Reply

32 Anele @ Success Along the Weigh May 22, 2013

Man, where were you 3 weeks ago when we left for Kauai? ;-) I know we’ve got road trips coming up so this will be the perfect thing for breakfast on the go! Safe travels!

Reply

33 Anna {Herbivore Triathlete} May 22, 2013

I love your endurance crackers so I know I would love this bread! Have fun at VVC!! So jealous, I’d love to attend and to spend time in Portland.

Reply

34 Carla May 22, 2013

This looks so good!
Thanks for the great recipes :)

Reply

35 Courtney May 22, 2013

Have a great time in Portland! It’s really the best city ever for vegans, so many options everywhere! Try to make it Blossoming Lotus for brunch on Sunday, it’s amazing.

Reply

36 Keli May 22, 2013

Could this be dehydrated instead of baking ??

Reply

37 Angela (Oh She Glows) May 22, 2013

Yes I can’t see why not! Just keep an eye on it as Im not sure how many hours it would need.

Reply

38 Melanie May 22, 2013

These look great, I’ll be trying them out very soon. If my kiddos approve, I’ll be sure to bring some along on our flight this summer from Ottawa to Calgary. Some of our current favorite in-flight snacks include apple slices, raisins and Lara bars. Those last snacks are bit expensive, but seeing as I have 3 little people to pack for and take care of, I allow myself this small indulgence :)

Reply

39 Chloe May 22, 2013

I’d love to make these tonight. But I have a bunch of roasted pumpkin (non-salted) and sunflower seeds on hand already. Think they would work okay? Thank you!

Reply

40 Angela (Oh She Glows) May 22, 2013

oh for sure they would…I probably should have put either raw or roasted in the recipe!

Reply

41 Chloe May 22, 2013

Fabulous, Thanks!

Reply

42 Kris May 25, 2013

I I bought the stuff to make this recipe today and didn’t realize that there were different types of seeds available (roasted, salted, etc). I bought the “raw” pumpkin and sunflower seeds and made a batch of “bread” with them and it turned out great. Angela, thank you for the recipe. It is wonderful and so healthy. I made some mushroom “caviar” to put on it but it would also be good with just about anything. 1/4″ inch makes for chewy bread bars, but I think if I spread it out thinner I could end up with more cracker-like substance.
Angela, this is my first post here because I just found you, but THANK YOU for your recipes!

Reply

43 Angela (Oh She Glows) May 27, 2013

Hey Kris, Thanks for your lovely comment! I’m so glad the bread turned out for you :) That mushroom “caviar” sounds right up my alley too…anything mushroom and I’m game. Enjoy the rest!

Reply

44 Dara May 22, 2013

Angela,

This recipe looks great! I love chia seeds!
Off topic – I picked up a book a few weeks ago. It is new, just released at the beginning of the year. I remember reading a post on your blog about IBS and various food allergies(?) causing health problems. I thought of you while reading this book. It is titled WomanCode by Alisa Vitti: it is about maintaining a lifestyle balanced around your hormones and monthly cycle through food, exercise, and overall well-being. I highly recommend you read this. It is very informative and it makes sense!

Good luck and have a wonderful trip!
Safe travels!

Dara

Reply

45 Marie May 22, 2013

this sounds like a great book- thanks for sharing. I’m going to look it up!

Reply

46 Angela (Oh She Glows) May 22, 2013

Thanks Dara, I’ll be sure to check it out :)

Reply

47 Willow May 22, 2013

I don’t know how you come up with these things… this bread sounds awesome! Hope you have a great trip, I can’t wait to hear all about it. :)

Reply

48 Carrie @ Carrie on Vegan May 22, 2013

Angela, I’m suuuuper excited to meet you in Portland! Okay, truth be told, I’m also anxious about meeting new people, but I was at the conference last time and it was a total love-Fest, everyone is so nice and fun. Safe travel, gorgeous lady! :)

Reply

49 Angela (Oh She Glows) May 22, 2013

I can’t wait to meet you too!!!! 1 more sleep :)

Reply

50 Dee May 22, 2013

This bread looks great!! Love pumpkin seeds in any type of bread/cracker. One question though: may I ask what brand of chia seeds you usually buy? I am located in Toronto and have numerous grocery stores around me, but I’ve never shopped for chia seeds before and am not sure what’s the best brand or least expensive! TIA!

Reply

51 Christine @ Gotta Eat Green May 22, 2013

This bread looks delicious!! Can’t wait to try it!

Reply

52 Luv What You Do May 22, 2013

This looks amazing! What a healthy and flavorful bread!

Reply

53 Chef Amber Shea May 22, 2013

See you this weekend! I’m anxious too (even though I went to the first VVC, and ended up being quite comfortable), but that’ll dissipate by the end of the first few hours. :)

Reply

54 Heather @ Health, Happiness, and Hope May 22, 2013

This recipe is incredible! I love dense bread! I’ve been eating gluten-free lately and a good bread alternative is always difficult to come by. I will definitely be making this! :)

Reply

55 Ashley F. May 22, 2013

So excited that you’ll be at VVC! I am looking forward to meeting the people behind these amazing blogs/recipes!

I am terrible about making food for the plane – I always end up getting icky energy bars. I doubt I’ll get around to making these for VVC – I haven’t even started packing yet (yikes!) – but I am traveling a lot in June and will definitely have to try them out!

Safe travels!

Reply

56 Emily @ The Sunny Studio May 22, 2013

What a great snack for plane rides! My favorite food to pack for flights is easily a PB&J. A PB&J with your chia bread would be perfect because it packs such a nutritional punch! I’ll have to make some for my flight to New York this summer :)

Reply

57 Alanna May 22, 2013

Hi Angela,

This recipe looks so creative and wholesome! I’d like to try it and have most of the ingredients on hand; just wondering if you think the ground chia I have would be acceptable, or if I should wait until I’ve replenished my supply of whole seeds.

Thanks, safe flight, and hope you have a wonderful time at VVC!

Reply

58 lauren May 22, 2013

Oh Angela this is so exciting! Airplane food sucks and it is certainly not gluten free or vegan. I am really looking forward to making these since I will be traveling in the next couple of months. I just (last night) returned from a week in Europe and I packed an entire box of Larabars to keep in my purse for flights and emergency snacks. They were perfect but I wouldn’t mind something new for my next trip!
I hear you about the anxiety before a trip as well. I finally decided to be kind to myself and went to the doctor hours before my flight. He prescribed meds to help with the anxiety to take as needed. Honestly it was just enough to know I had them in my purse in case I needed them. Looking forward to your posts on Portland!
Safe travels!

Reply

59 lea May 22, 2013

Hi Angela

I have this in the oven, as I type this. Your Endurance crackers were so good, I couldn’t wait to try this. Smells really great! I am wondering what size pan you used for this recipe??…..

Reply

60 lea May 22, 2013

Forget I asked about the size of the pan……I was so excited to make it I missed it….
Have a great time in Portland!!

Reply

61 Erica {Coffee & Quinoa} May 22, 2013

Traveling makes me so hungry too! This past week I packed a normal-sized lunch for an international flight, and it didn’t end up being nearly enough – I was still starving afterwards! Probably just the boredom :) This bread looks like just the thing to look forward to!

Reply

62 Phalyn May 22, 2013

What a great idea! Thanks for sharing! Also, if you are ever in Vancouver I’d love to show you around! There are some awesome vegan restos here!
xo
Phalyn

Reply

63 Jillienne@ChasingRaspberries May 22, 2013

I can’t wait to try this recipe. Thank you for sharing!

Reply

64 Jenni May 22, 2013

I cannot wait to make these! They just jumped to the top of my recipe priority list. (The easy recipes always do, haha!) I recently began a gluten-free and vegan diet, so this bread is pretty exciting. Plus, I’m kind of obsessed with chia seeds. Do you think a less savory/slightly sweeter version of this recipe would work? Maybe increase the sweeter to two teaspoons and substitute cinnamon for the herbs? Hmmm.

Reply

65 Tahirih May 22, 2013

Thanks so much for that recipe. I’m on a detox right now and it was a lifesaver! I just made it for lunch and it was great. I didn’t have pumpkin seeds, so I doubled the sunflower seeds and it turned out great.

Reply

66 Elle May 22, 2013

Angela, I am going to be trying this recipe very soon.

Oh the possibilities of this bread. The fact that it is so quick and easy means that it will probably become a staple in my kitchen.

Thank you for the storage information. I will definitely be freezing some to use later. I too wonder how long they will actually last for.

There are so many different things that I want to top this with.

For starters I am thinking a homemade raspberry jam. After that I will probably want to go with cashew butter.

I think the possibilities are endless.

Reply

67 Cathy May 23, 2013

I gave up all bread one year ago. I made this bread one hour ago and love it. Occassionally I would like a taste of bread and this was awesome!

Reply

68 Kendra May 22, 2013

Omg awesome! My bf was just asking me to make the chia crackers and I clicked on your site to find this!!!! Woo hoo!

Reply

69 Alex @ Raw Recovery May 22, 2013

This looks awesome! I’m going to Ireland and Scotland in a few weeks and wanted to find new recipes to try for the trip over. In Denver, our airport has a restaurant that makes awesome lemon hummus that I always get before a flight (as it’s the only real vegan option with protein). They serve it with veggies and pita chips (though they set the pita on the same cutting board with meat) so I ask for extra cucumbers and cornichons instead. I think I’ll make this bread and use it to dip in the hummus this time! I also hate to admit to this, but my favorite snack to eat while flying is gummy bears (they make vegan ones sweetened with agave but it’s still sugar). It’s the only time I really eat them but they’re just so good!

Reply

70 Carol May 22, 2013

Just made this delish bread – yum! Next time I’m going to try sreading it out into a circle (slightly thinner) and bake it on a pizza stone so it’s more like a cracker/pizza crust….will keep you posted…

Reply

71 kath May 22, 2013

I just wanted to say how much I appreciate your candid mentioning of anxiety. When I first started struggling with anxiety, the shame I felt about it was almost as bad as the issue itself. Its so helpful and heartening to me to see a positive role model like yourself putting it out there that its something you deal with from time to time, and it makes me feel much less alone! I also think its brave of you.

Have fun on your trip!

Reply

72 Leon May 22, 2013

I can’t wait to try this. Do you think i could use ground flax instead of chia? I don’t have access to chia seeds where I live, unfortunately.

Reply

73 Angela @ Eat Spin Run Repeat May 22, 2013

Have an amazing time at the conference Ange!! I can’t wait to hear all about it and I’m sure it’ll be a wonderful experience. Great job on this recipe. I’m addicted to avocado right now so that sounds like the perfect topper! :)

Reply

74 Shonet May 22, 2013

I just made this and it turned out amazing!! Thank you sooo much, its just what I was looking for!!!

Reply

75 Averie @ Averie Cooks May 22, 2013

This looks like some seriously healthy, good-for-you bread! I need to work this into the lineup! I’ve been into chia seeds again after not using them for 3-4 yrs..I dont know why, I just sort of forgot about them. This would be the perfect use for them!

Reply

76 Elle May 22, 2013

Thanks for the recipe share! I’ve been wanting a GF bread that is not full of added starches.

If you have some free time to explore in Portland, you should check out the vegan mall. It’s a vegan bakery, grocery store, clothing shop, and tattoo shop on one block. SE 12th & Stark!

Reply

77 Kate Montana May 22, 2013

I just made this and it is GOOD! The photo with the hummus and avocado inspired me so I made hummus, too.

I’m thinking this might also be good “bike ride food” to stuff in my jersey pockets on 50+ milers….

Thanks! Love your blog!

:)
-Kate

Reply

78 Abbie LeCoz May 22, 2013

Angela, I’ve been following your blog for over a year now…and I’ve made many of your recipes…always a success (and I am a tough critic of recipes!). I’m going on a cruise tomorrow and I made the last minute energy bars, the gluten fee crackers, the happy trails adventure cookies and the endurance crackers. I had to comment when I read your entry about the crackers being too fragile for travel. I just layered them and the other crackers in a ziplock container and they look like they’ll be fine! My motheris gluten free and she is going to love all the snacks. Thanks again for making such a great blog with perfect recipes and great photography! Bon voyage!!

Reply

79 Angela (Oh She Glows) May 23, 2013

That’s so great to know! Thanks for trying everything out and bon voyage!

Reply

80 Marleigh May 22, 2013

I just made this bread but substituted cinnamon for the Herbs and added in some organic dried cranberries and a few chopped dates. SO GOOD!! Making it a sweeter version limits my possibilities for toppings, but I didn’t have any oregano or thyme on hand. The bread is absolutely delicious with almond butter.

Reply

81 Chris May 22, 2013

I made this tonight! Delicious. I didn’t have any sunflower seeds so I substituted sliced almonds (which I roughly chopped). So good… Thank you so much for the creative, delicious, inspiring recipes.

Reply

82 Tanya May 23, 2013

My nerd is showing, but I have to say: the first thing I thought was “It’s Lembas!” I wonder if it keeps one as full for as long? You’ll have to let us know:)
http://lotr.wikia.com/wiki/Lembas

Reply

83 Megan May 23, 2013

These turned out so good! My hubs and I have almost polished off all of the slices :) I subbed quinoa flour and brown rice flour, and it’s delish! Thanks for posting!

Reply

84 Angela (Oh She Glows) May 23, 2013

Great subs, thanks for the tip!!

Reply

85 Terre May 23, 2013

These look amazing! I will be heading to a camping road trip this weekend and can’t wait to make them. Also, welcome to Portland! I’m from here and am vegan but didn’t even know about the conference, so will look it up! I am so inspired by you! Thanks for all you do!

Reply

86 Jennifer @ Peanut Butter and Peppers May 23, 2013

What a creative recipe. I am quite intrigued by it. I think I’ll give it a try this weekend!!

Reply

87 Jen May 23, 2013

Thanks for the recipe. Will definitely try this on the weekend.

Reply

88 Laura May 23, 2013

Hello! I just made this bread and it taste delish but had a question about the mixture. Once you’ve added the water is the mixture supposed to be really runny? As in really, really runny? I decided to thicken it up with chickpea flour and cornstarch just in case I’d done something wrong, and it still came out nice and tasty!

Reply

89 Angela (Oh She Glows) May 23, 2013

Hey Laura, it is runny at first and then it thickens up quickly from the chia seeds. I will clarify this in the recipe – either way it will turn out! Thanks for trying it and letting me know how it went!

Reply

90 Chelsea @ One Healthy Munchkin May 23, 2013

I love your endurance crackers, so I know I’ll love this recipe too! It looks like a great energy-dense snack for hiking this summer.

I hope you have a great time at the conference – I can’t wait to hear all about it!

Reply

91 Allison May 23, 2013

Just made some of your endurance crackers (again!) yesterday as they are our favorite crackers to have with hummus. We had a long flight to Mexico this winter and so I looked up some ideas for food I could make ahead and take on the plane with us. I made your endurance crackers, hummus, rice and lentil salad, a bowl of chopped up artichoke hearts, roasted red peppers and sun-dried tomatoes, a bag of cashews and raisins, and of course a bar of dark chocolate. It would have been plenty to get last us to Mexico, but we missed our connecting flight and had to stay in Houston over night. :(

Reply

92 Marie May 23, 2013

this bread looks great and I still have your endurance crackers on my LIST!
Also, check out “the life-changing loaf” by My New Roots blog. Similar style bread, so I think you would really like it!

Reply

93 Sarah @ Yogi in Action May 23, 2013

This looks amazing! I only wish it had been posted 2 weeks earlier- as I just got home from my travels- and after a few flights with airplane food, this would’ve been the most amazing thing to have EVER! Definitely bookmarking it for the next time I’m flying somewhere.

Reply

94 Darris May 23, 2013

Perfect timing! I’m craving crunchy, seedy something and this will fit the bill. I have all ingredients on hand which is a big bonus. Thank you!

Have a wonderful time at Vida Vegan . . . on my list for next year . ..

Reply

95 M Desmond May 23, 2013

Yumm! This was such a quick and easy recipe the kids decided to make it for their afternoon snack. They omitted the savory seasonings and then topped the finished product with a smear of fresh honey. Huge hit. Thank you!

Reply

96 Angela (Oh She Glows) May 25, 2013

So glad it worked out! Love your changes too :)

Reply

97 Katrin - therawfoodsisters.com May 23, 2013

Looks perfect! Love the idea to include chia in the bread. We made some raw crackers the other day and loved them. Can´t wait t make new versions and this was the perfect inspiration! So thank you :) I love to pack dates and nuts. Take almost no space and filled with energy.

Reply

98 Kailee Larson May 23, 2013

Just made a batch and had it with my husband’s homemade hummus… Yum! I love every recipe I’ve ever tried of yours! I just started following you a few months ago, but I’ve already tried a dozen or so recipes… Not including my face that I’ve made several times already! Keep up the good work and good luck at your conference in Portland!

Reply

99 Kailee Larson May 23, 2013

And by face I mean favs lol!

Reply

100 Angela (Oh She Glows) May 25, 2013

hah :) Thanks so much for your kind words! That means a lot :)

Reply

101 Vivian May 23, 2013

This looks delicious! Looks like the perfect bread to top with almond butter and pickle slices… it sounds weird but it is so good and totally addictive!

Reply

102 Kay May 24, 2013

Do you think I could sub almond flour or coconut flour for the oat flour? this looks/sounds amazing!

Reply

103 Angela (Oh She Glows) May 25, 2013

You might be able too, but I’m not sure just yet. Let me know if you try it out! Good luck :)

Reply

104 Anna @ Your Healthy Place May 24, 2013

Hehe my friends from Vancouver just went to Portland on a bachelorette weekend. They went out in dresses at night and people kept asking them “You girls going to prom?” So anticipate the casual wear, I guess? But I really want to check out that city, it honestly does sound amazing!

Reply

105 Moni Meals & Fitness May 24, 2013

You were not kidding…SUPER AMAZING! I love how unique this is. Great recipe Angela and have a great trip!

Reply

106 Kay May 24, 2013

Have fun on your trip! Since you are into being healthy, remember that you can opt out of the airport body scanners in the States and prevent unnecessary exposure to radiation. Canada does not use scanners that use radiation (the radiation ones have two walls). Microwaving food isn’t that good for you so why would you offer to microwave yourself?! Stay safe & ask for an alternative screening in the States. :)

Reply

107 Megan May 24, 2013

Made another batch with lentil flour–so good! I love this recipe!

Reply

108 Lindsey May 24, 2013

Just a question for anyone who might have the answer, tried googling but can’t seem to find it. I know if you are going to eat raw nuts/seeds you should soak them first in order for proper digestion…does this still hold true if you are going to be cooking them or does cooking them remove the enzyme inhibitors like soaking does? Hope this isn’t a silly question:) Thank you in advance!

Reply

109 Jane May 24, 2013

Always nice to see someone who clearly practises what she preaches! Your complexion is a great advertisement for the recipes and nutritional help you give out on your site :-)

Reply

110 Cynthia May 24, 2013

Wow. I just made this. I’ve been experimenting with gluten free recipes for a friend who is controlling a thyroid issue with diet (so far it’s working). This is delicious!

I did not have garlic or onion powder, so I picked a baby garlic from the garden and a couple Egyptian Walking Onion leaves and ran them through my Vitamix blender with the water. I also used honey instead of sugar (not vegan, but better for people than sugar, locally grown, and the sugar industry abuses its workers).

I just got some locally grown buckwheat flour a couple weeks ago and have been looking for things to make with it. So I scored on that count as well.

Thanks for this recipe.

Reply

111 Joelle May 25, 2013

I was too lazy to grind up my oats, so I used spelt flour and buckwheat flour. Technically not okay for Celiacs, I think (spelt), but it’s not a concern for me. My husband and I both like this bread a lot with guacamole. I’ll be playing with it, making variations for sure! Thanks.

Reply

112 Angela (Oh She Glows) May 25, 2013

Thanks for your feedback Joelle! I look forward to making other variations too :)

Reply

113 Maryann May 25, 2013

Just wondering what brand of chia seeds you use as I haven’t been able to find one that doesn’t say “may contain peanuts”. My son is severely allergic and I’d love to be able to make these! They look great. Thanks.

Reply

114 schmei May 26, 2013

This looks like a must-try! We’re traveling to Vancouver next month, from Chicago, with our 20-month-old, so I’m definitely trying to figure out how many non-messy healthy snacks I can cram in to a carry-on!

Reply

115 Amy (KidFreeLiving) May 26, 2013

I JUST saw a chia product in Whole Foods and all I could think was “People are eating their pets?!” Now I know it wasn’t a fluke!

Reply

116 Hannah @ CleanEatingVeggieGirl May 26, 2013

This looks awesome!! I would LOVE to make a pb & j out of this!

Reply

117 Stacey May 26, 2013

I will definitely be making this later today! I’m a flight attendant and am ALWAYS looking for new food ideas to pack in my lunchbox.

Reply

118 ally May 26, 2013

This looks amazing! such captivating pictures too :)

Reply

119 Cheryl May 26, 2013

Made this yesterday! My hubby and I have gobbled it up over the weekend. I used chickpea flour instead of buckwheat and it looked awesome and tasted even better.

Thanks for an awesome gluten free bread!!

Reply

120 Cassandra May 28, 2013

Oh! Great idea on the chickpea flour. Glad to know it worked well!

Reply

121 Zoe @ Chocolate Covered Chia May 27, 2013

I have been loving chia lately! I was super excited to see this! I will definitely have to try this :)

Reply

122 Amy May 27, 2013

Gah!!!!! I’m STOKED about this recipe! I have been looking for a bread recipe precisely like this!! I will be trying this with almond flour too. Thank you!!!

Reply

123 Ali May 27, 2013

Wow this looks like a perfect savory snack! A nice switch from sweet granola bars. I do love chia seeds, but on my budget they can become very expensive. Would this work if I reduced the chia to 1/4 cup and added more (cheaper) seeds? Either more sunflowr or pumpkin, or I was thinking maybe even some sesame seeds. And with this change, would the amount of water need to be reduced? Thanks for the help! Great recipe :)

Reply

124 Diana May 28, 2013

This bread is phenomenal! Thank you for a great recipe!
I subbed chia seeds with ground flax seeds just because where I live chia seeds are WAY too pricey. Turned out awesome. :)

Reply

125 Jen May 28, 2013

I tried this recipe over the weekend, but I left out the seeds completely. It looked good when it came out of the oven, but when I sliced into it later, it had a rather gummy texture. I’m guessing that’s not how it was supposed to be (?) I might give it another go, and this time follow the instructions properly. ;)

Reply

126 Angela (Oh She Glows) May 29, 2013

did you leave out the chia seeds too? those are a necessary ingredient – the other seeds you can certainly play around with. Enjoy!

Reply

127 Jen May 29, 2013

Hi Angela. I did use all of the chia seeds called for. In thinking it over, though, it is true that seeds/nuts absorb liquid too (even though not nearly as much as chia or flax). So, leaving out a full cup was probably much more of a problem than I realized at the time. Now I really want to try it again with the sunflower and pumpkin seeds. :)

Reply

128 Stacy L. May 28, 2013

Oh, these are SO good and SOOO quick and easy! I made them last night and used 1/4 cup sunflower seeds. After mixing them up I realized I didn’t have parchment paper or the pan I needed (ha!) so I put my Silpat on a baking sheet and spread the dough out (approximately 1/2″ thick) and baked for 25 minutes. They turned out perfectly delicious!

Reply

129 Sarah May 28, 2013

Hi Angela! I see that the recipe calls for 1/2 cup oats that gets ground to flour. I have a package of oat flour and am wondering how much of that I could use so that I don’t have to grind my own. I looked through the comments and didn’t seen anyone already mention this. I can’t wait to make this, looks good!

Reply

130 Angela (Oh She Glows) May 29, 2013

Hi Sarah, It’s about equal – so I would use 1/2 cup oat flour. Enjoy!

Reply

131 E May 28, 2013

Fantastic!! I loved this bread! So easy to make, so yummy to eat! I cant eat gluten and this had the perfect softness like bread (and not cracker). Thanks!!! I can’t wait to experiment!

Reply

132 Katy May 28, 2013

Hi Angela,

I just made this bread to relax as being in the kitchen on a boring, rainy night makes me smile. I also couldn’t wait to try this recipe out! I have one question….have you tried toasting it? I plan on taking a slice to school with me tomorrow, but I don’t know whether I should leave it as is or try toasting it. What do you think?

BTW, for anyone wary of the make-your-own flours, I just ground mine up in a spice blender and it worked like magic! :)

Reply

133 Katie Slater May 28, 2013

I cannot wait to try this bread as I am already a fan of the crackers ( and so are allof my friends that I have made them for).
Do you know how much flour 1/2 cup of oats makes? i have some already ground oat flour I would like to use up first!

Thanks very much,

Katie

Reply

134 Becky May 29, 2013

Tastes amazing! Just wish it wasn’t so many calories for 1 piece.

Reply

135 Angela (Oh She Glows) May 29, 2013

Hi Becky, You can easily reduce the cals by reducing the seeds (for example you can omit the sunflower seeds & reduce the pumpkin seeds too) hope this helps

Reply

136 Jenny May 29, 2013

Made these today and they are really good. Instead of soft (bread like), I would like to try to get them more crunchy like crackers. Do you think if I put them in a slow oven for awhile they might crisp up? (I’m thinking they would taste like Dr. Kracker..)

Reply

137 Angela (Oh She Glows) May 29, 2013

possibly! Let me know how it goes if you try it out :)

Reply

138 Pam May 30, 2013

I tried this with all purpose GF flour and buckwheat flour and the rest of the ingredients the same…came out great! I also tried a batch subbing slivered almonds for pepitas (since I ran out of pepitas) …and sprinkled some Nutritional yeast on top w/ salt before baking. Also awesome. Am thinking fennel seeds would be a nice topping too…What about a sweeter version with cinnamon and cardamom and cashews and raisins and coconut (topped with grilled pineapple)? The possibilities really are endless-I think the key is picking ingredients that won’t sink to the bottom of the batter and that don’t hold too much more water than the original ingredients….thank you so much for the inspiration!

Reply

139 Amy May 30, 2013

I was wondering if you think these would work if you put them in a dehydrater?

Reply

140 Angela (Oh She Glows) May 31, 2013

I think some one else commented saying they did dehydrate them (24 hours) but I can’t recall the temp. Let me know how it goes if you try it!

Reply

141 Zorana May 30, 2013

Thank you so much for this recipe! It was so amazing and turned out great! I was out of parchment paper, and afraid that it would stick – but it didn’t. I just might stop buying bread completely… this was this that easy, quick, healthy and delicious!

Reply

142 Kris May 31, 2013

I made this on Wednesday and WOW…it is AWESOME! Thanks for the great recipe!! I made your spicy rainbow rice and bean salad for dinner last night and it was pretty awesome too. I am sold for when the cookbook comes out! :)

Reply

143 Bec June 1, 2013

Hi Angela, I have been reading your blog for a while and always find it very inspiring.

I can’t eat oates, so tried making the bread with 1/2 cup buckwheat flour and 1/4 cup coconut flour (and garden-fresh herbs and garlic!). I also baked it very thin on a cookie tray to get more of a crispy cracker which I am hoping will last out the week for snacks. Maybe. If I don’t eat it all in one sitting ;) It turned out great. Thank you!

Reply

144 Angela (Oh She Glows) June 1, 2013

Yay! So glad to hear that Bec :)

Reply

145 Rebecca June 1, 2013

I made this using chickpea flour, quinoa flour, and lentil flour. I added in a little bit of nutritional yeast and accidentally forgot the sugar. I sprinkled more nutritional yeast and a tiny bit of salt on top. Aside from those modifications, I followed the recipe as written.

The bread turned out fantastic! I’d never really heard of using lentil flour, but I decided to throw some lentils in my Magic Bullet and see what happened. Delicious and nutritious bread is what happened!!

I topped mine with a black bean hummus-type spread and have had to make myself stop eating it all! Thanks for the wonderful recipe!

Reply

146 Katia June 2, 2013

Just made it today with rye instead if oats, without pumpkin seeds (didn’t have sny) and with a few extra seasonings including karaway seeds. This bread is amazing! And there is no clean-up! I am sold. I will be making a new one right before my upcoming long flight later this week! Thanks so much for such a great recipe!

Reply

147 Angela (Oh She Glows) June 3, 2013

yay :) Thanks for trying it out! I like freezing my leftovers and toasting the bread :)

Reply

148 Katia June 3, 2013

You are right – it is totally addictive. I can’t stop :) But it is sooooo good. I also toasted it today and it tasted gorgeous. Thanks again! I am also working hard on not focusing on calories so haven’t even looked at the nutritional info – the important thing is that it’s good for you.

Reply

149 Mirinda @makemyplate June 3, 2013

This looks amazing – a great way to use chia seeds and such good alternative to bread that bloats!

Reply

150 Nora June 3, 2013

Just made this.. Subbed the oats with ground flax and left out the sunflower seed. Still tastes pretty amazing though.. I’m thinking one could add a bit of shredded zucchini to give it some more humidity.. I think I’ll try next time and report back…
Anyways, thank you very much for this wonderful recipe Angela.
Nora

Reply

151 Jenny June 3, 2013

Tried drying the cooked bread in a 250D oven for about a 1/2 hour. They did crisp up nicely like crackers, but by the next day they were kind of chewy and tough(but still good!). I’d say, unless you are serving the crackers right away, stick with the original cooking time…

Reply

152 Christine June 3, 2013

HI Angela,
I’m new to the world of gluten free and vegan, just around 6 months now GF & vegan….and find it pretty challenging at times. These are a delight! It took 5 minutes to measure and mix…then voila! Delicious and hearty. I’ll be packing these for work the next couple of days. Thanks for the inspiration and creative recipes!

Reply

153 Emma June 4, 2013

Thanks for a great recipe! I just made these with ground quinoa instead of the sunflower seeds, and 1/4 of a cup chia seeds & 1/4 of a cup ground flaxseeds instead of 1/2 a cup chia. (Chia is a bit expensive for me!!) The bit I snuck while slicing was really tasty, now to wait for trying them cold.
Thanks again :)

Reply

154 Mommy of 3 June 4, 2013

Hi Angela, I’d like to try your recipe. I’m from South Africa and chia seeds are hard to find and on the expensive side here. Do you think flax seeds could work as a substitute.

Thanks

Reply

155 Nadia June 5, 2013

Re Deyhydrating…does that make the bread stay fresh longer? I’d love to take some of this on a backpacking trip, but need it to stay edible for more like 4 days without refrigeration.

Thoughts? Thanks! I’m new to the dehydrator world but excited about it.

Reply

156 Angela (Oh She Glows) June 5, 2013

Hi Nadia, It could…but I’m not positive. I found the baked version to get gummy after a few days, so I would def. try dehydrating before your trip to test it out first. Let me know how it goes if you try it! Also, I’m sure if you got most of the water out it would avoid the gummy factor.

Reply

157 Marcee June 6, 2013

I made this for the second time, this time I spread it out making it thinner, it is so good and so filling. My husband loves it!

Reply

158 ilona June 7, 2013

I made them! :)
Here they are: http://oi42.tinypic.com/260wqkw.jpg

Awesome recipe, thanks and a bunch of love from the Netherlands!

Reply

159 Kim June 7, 2013

Hi:
Looks great and easy too. I’m not a huge fan of savoury breads, but love sweet ones. I was wondering about switching the spices for cinnamon, stevia and perhaps raisins in place of the sunflower seeds? Would that affect the baking time or or amounts of other ingredients, do you think?

Reply

160 Leann Schuering June 7, 2013

I love this recipe!!! Love the ingredients; love the result. I added a bit of baking powder and didn’t have any onion powder, but otherwise I followed it just as written. It was great for a sandwich with avocado and tomato. Even my two year old loved it. I can’t wait to play with it for different flavors. Thank you for the fabulous base recipe and idea.

Reply

161 Helen June 8, 2013

I just made this and it’s awesome! With my various dietary restrictions I have had trouble finding a good bread that holds together and is easy to make, this is just perfect!

Thank you for sharing this and I can’t wait for your cookbook!

Reply

162 Elizabeth June 8, 2013

Thank you so much for this recipe, it is flawless and fantastic. I made another batch tonight, but split it into two tart pans (1 cup of batter each) flattened it out, and baked for only 14 minutes. Then topped with homemade garlic hummus, veggies (peppers, onions, cauliflower, artichoke hearts) from the fridge and broiled it 5-7 minutes, until browned. My 9 year old daughter calls it Hummus Pizza.

Reply

163 Shari June 8, 2013

I just have to say that this recipe is by far my favourite. Not only is it easy to make but it is so delicious and taste good with all the toppings you suggested. My only problem…….I cannot stop eating it!!! Thanks for an awesome recipe and website. Love your recipes!!!

Peace
Shari

Reply

164 Carrie June 9, 2013

Thenk you so much for this recipe! I made it this morning following your recipe precisely, and it turned out delicious! My husband and I both teach fitness classes, so these will be the ideal non-sweet energy boost we often need between classes.

Reply

165 Helen June 10, 2013

I just found your blog, jumped up, made the Super Power Chia Bread, read “your story”, took the bread out . . . and am waiting for it to cool . . . . ! Want to eat it NOW. LOL. I am diabetic and have just given up wheat – so happy to find your blog and also happy for you that your life is now in balance. *bless*

Reply

166 Angela (Oh She Glows) June 11, 2013

Thank you Helen, I hope you enjoy it!

Reply

167 Helen June 11, 2013

Update . . . next morning . . . Angela, I would not have believed it but when my other half came home last night he scoffed several slices of the Super Chia bread!! He loved it. It goes without saying that I loved it too. *swoon* This morning I had Chia pudding with four prunes and a touch of (real) vanilla essence soaked overnight in soy milk and warmed through. Thank you for these marvellous recipes, Angela. I think Chia is my new best friend. Now, if I could just convince the boy to give up wheat. . .

Reply

168 Ashley June 12, 2013

Hello Angela.

I was so excited to make this recipe and finally got around to it tonight. While the flavours and texture of the bread are delicious, my bread actually stuck to the parchment paper. Nothing I couldn’t salvage, but just wondering if you might know why? I followed the recipe, but am wondering if maybe my oven is too hot or if I should have sprayed the parchment with olive oil beforehand. Any tips would be appreciated.

Thanks, and keep up the great recipes!

Reply

169 Angela (Oh She Glows) June 13, 2013

Hey Ashley, Hmm…I have no idea! I don’t think I’ve ever had any food stick to parchment paper before! What brand are you using?

Reply

170 Jessica Avelsgaard June 12, 2013

I made this to eat at work and it is amazing! I am currently eating it with vegemite and could not be happier! Definitely making another batch this weekend! Thanks for another terrific recipe!

Reply

171 Erin June 13, 2013

I just made this bread last night and I am LOVING it! I gave up white, wheat flour after my weight loss surgery and I sometimes miss bread and this really hit the spot. I put a little avocado with veggies on it and I was in heaven! This is a staple in my kitchen from now on.

Reply

172 Christina June 16, 2013

I always make my own gluten free bread (only because the ones at the grocery store are too expensive). It was time to make another loaf, but I couldn’t find a new recipe that I wanted to make and didn’t feel like spending all the time on making bread. I decided to go simple and make this bread and I’m glad that I did. It has a wonderful texture and it’s full of flavor. I’ll definitely be making it again. However, I didn’t really like the texture of the pumpkin seeds. Would it still work to grind them up before adding? Thanks for the wonderful recipe!

Reply

173 Adele June 17, 2013

This recipe rules! I modified it a little bit. Added some hemp hearts and dehydrated it. I’ve been wanting to make raw bread for awhile but had no idea where to start! This was really easy, and tastes delicious. Thanks so much! Also, your site is amazing! I always enjoy looking around for new recipes to try :)

Reply

174 Jessica June 20, 2013

I ADORE your blog! This recipe is actually amazing, I LOVED it when I made it for my trip to the states to shoot a wedding last weekend! I was wondering if you had made a sweeter version? I was thinking of replacing the spices with cinnamon & nutmeg, and throwing in some raisins. Do you think that would work? Thanks so much!

Reply

175 Angela (Oh She Glows) June 20, 2013

Hey Jessica! So glad you enjoy it so much :) I havent tried a sweet version (yet!), but I think a reader left a comment recently and mentioned trying it (and liking it). I would give a quick check through the comments if you are interested. I think she mentioned using cinnamon too. When I try it out, I’ll probably sub 25% of the water for maple syrup and see how that is. Probably 1 teaspoon cinnamon or a bit less. Anyway, have fun with it and let me know how it goes!

Reply

176 Phalyn June 20, 2013

I’m going on a trip on Monday and I’m so excited to try these! I never travel with my own food, and I’m really looking forward to this!

Reply

177 Hilary June 23, 2013

O-M-G!! Just made these and they are DELISH!! Mine didn’t turn out as pretty as yours but they taste amazing! I added 1/4 cup sun-dried tomatoes and didn’t have any seeds so used nuts in place of. I will be making more of these for my upcoming trip on Tuesday! Thank you, thank you, thank you!

Reply

178 sillygirl June 25, 2013

I made this using oat flour, buckwheat flour, cumin seeds instead of oregano, ground coriander instead of thyme, roasted garlic instead of the powders, added flax seeds, buttered the pan instead of parchment (it came out fine anyway) and then made skinny slices like little wands – put it in a 450 degree oven for 20 or so minutes until everything was dried out and toasty. The second time I made a double batch – now I can’t leave it alone!!!

Reply

179 Angela (Oh She Glows) June 25, 2013

I love your changes!! thanks for reporting back :)

Reply

180 Emmy Hebert June 25, 2013

I just made a sweet version of these by omitting the onion, garlic and herbs and by adding an extra 1/2 tsp of sugar, approx. a tsp of cinnamon and approx. a tsp of vanilla. They are super yummy and will be perfect for my breakfast sandwich of almond butter and bananas.

Reply

181 sillygirl June 25, 2013

Oh yes – and the second time I made these I also put in hemp hearts. Yum!!!!

Reply

182 Gabriela June 27, 2013

I have made this bread only twice with some modifications but it has always turned out delicious. First time I did not have chia so I used 2 tbsp of ground flax seed and also I skipped the onion and thyme and added 1 tsp of ground cumin (I am from the Czech Republic and our traditional bread is made with cumin, that´s how I got the idea :) and it was really good.

The second time I wanted “the real bread” taste and no spices (I want to put some sweet spread on it:) so I used acorn flour instead of the buckwheat and only salt and sugar and it ended up just delicious better that any store bought flat bread, even my picky Italian boyfriend liked it ;). It will now be a real staple in our kitchen.

Thank you so much for sharing this recipe! I like your blog a lot

Reply

183 Angela (Oh She Glows) July 1, 2013

Hey Gabriela, Thank you so much for sharing your trials with us! A few others have had success with sweet versions (and many like cinnamon added in too). I love how versatile it is and we make it here once a week now. Anyway, so glad you enjoy it too!

Reply

184 Shannon June 28, 2013

This bread is wonderful! I just love the crunch and differing textures of the various seeds. I will definitely be packing some on my next trip!

I link to your recipe in my latest post, a few times for various recipes, actually – you’re my favourite!

Reply

185 Karen June 29, 2013

May I ask if you bake this bread at 325 in a glass or metal pan? And have you used a convection oven for this bread? I am wondering if there needs to be time or temperature adjustments made for using a glass pan and or convection oven? Thank you! Loving your recipes!

Reply

186 Angela (Oh She Glows) July 1, 2013

Hi Karen, I use a metal square pan (sometimes I spread out a double batch on a baking sheet too!) and I don’t use convection. It’s very versatile though so I’m sure it will work out. Just keep an eye on it and when it’s just firm remove it from the oven.

Reply

187 Fiona June 29, 2013

Wah, mine came out gummy from the start. :( I think I will stick to the endurance cracker recipe which I do in the dehydrator with nutritional yeast and really love!

Reply

188 Sarah July 8, 2013

Hi, this looks perfect for my upcoming trip! Do you think I could use other nuts, like almonds or walnuts, besides pumpkin seeds? Thanks!

Reply

189 Angela (Oh She Glows) July 9, 2013

Hi Sarah, Yes I think it’s very versatile so it should be fine. Goodluck & enjoY!

Reply

190 lori July 11, 2013

I made this today and I am in love. I had some GF flour on hand so I used 2 different ones (garbonzo bean and quinoa), I substituted rosemary for the oregon and thyme and added some hemp seed as well.

I see endless combination possibilities. Thank you so much for this recipe

Reply

191 Stacie July 14, 2013

I made these last night and they are sooo good :) perfect with avocado on top or nut butter or plain! How do you come up with these recipes? You’re definitely my favorite blogger :) looking forward to your book!

Reply

192 Angela (Oh She Glows) July 14, 2013

Thank you Stacie :) So glad you enjoy it…we make a double batch every week around here.

Reply

193 Karen July 21, 2013

I made this bread this morning. So easy and so tasty. I was looking for healthy snacks for traveling and this bread is perfect. Love your recipes – thanks.

Reply

194 Gene Cox July 29, 2013

Thanks Angela. I am always on the lookout for good bread recipes. I tried it as stated here, and it worked very well. Thanks for the recipe.

Reply

195 Fiorella August 6, 2013

Hi, even I am not vegan, I like to eat during the weak at least two days without meat.
I prepared the oil free chocolate , zucchini walnut muffins and the spice lentil kale soup and they were delicious, thank you! I please I am trying to buy chia seeds but I read about the importance of the quality.. Which brand do you recommend me? I was looking in Whole food and no clue which to buy. Thank you!

Reply

196 Angela (Oh She Glows) August 7, 2013

I’ve heard it’s best to purchase chia that doesn’t come from China, but aside from that white or black seeds are quite similar in nutrition.

Reply

197 Brigitte August 7, 2013

My oven decided to stop working the morning I tried to make this so I cooked it like pancakes… and it turned out deliciously!

Reply

198 Angela (Oh She Glows) August 8, 2013

Really?? Wow that sounds cool :) curious now…

Reply

199 Briann August 14, 2013

Great recipe?! Can I substitute the oat flour for another flour, and what would be best? We have allergies to soy, almonds, and oats.

Reply

200 Laurengw August 17, 2013

Angela– I recently found your blog and I love it! I made this bread today as well as your “perfect” veggie burgers. Both came out amazing– really fantastic textures and taste. I used 1/2 cup buckwheat flour and 1/4 cup whole wheat flour for the bread and it came out great. I also took your tips on freezing veggie burgers and have 5 in the freezer now for quick meals later! Thanks so much for your blog and your great recipes, I’ll definitely be making more of them very soon!

Reply

201 Angela (Oh She Glows) August 19, 2013

Thank you Lauren! :) So happy to hear this.

Reply

202 Kelli August 22, 2013

Angela, just made these and love them! Thank you. Quick question-should i keep them refrigerated them or just leave in tupperware on counter. (I live in South Florida-it’s humid here.)

Reply

203 Nicole B September 3, 2013

Is there anything we can use to substitute for the sugar?

Reply

204 Angela (Oh She Glows) September 3, 2013

Hey Nicole, Yes you can absolutely leave it out (it’s not essential) I often don’t include it anymore and I don’t notice much of a difference. Enjoy!

Reply

205 lori September 8, 2013

I have made this bread several times – it is now a staple in my rotation! My daughter loves it even more she has named it ‘elvish bread’. I have to be sure I have a batch available for her when she comes to visit.

I’ve made several variations using almond flour, coconut flour, garbanzo bean flour, I like to vary the herbs as well, but adding some rosemary is my favorite.

Thanks for another great recipe and another bonding moment for this mom and her daughter!

Reply

206 Ilknur September 12, 2013

Dear Angela,
First of all, I would like to thank you for this amazing recipe! I tried it last week and since then I made it 3 times already (2 times as written, which is new for me;). We were traveling last weekend and these were perfect snacks/breads to take with us for our long car trip. No one has mentioned this yet, but they also help bowel movements if there are any troubles with constipation (I apologize to report it here, but it works wonders:).
As I mentioned above, I always change recipes, even the healthy ones, to make them healthier. This recipe does not require that. It is healthy, really healthy, without any changes. Also, it is versatile enough to try out different ingredients. I loved the “savory” version with my avocado and olives in the morning, but I wanted to try a “sweet” version with my nut butters. I kept the flour, chia, and seed ratios the same, but I used mix of quinoa and buckwheat flours, I added hemp seeds and zante currants instead of seeds, and I used cinnamon, ginger, all spice, nutmeg and cloves (gingerbread spices) instead of garlic and onion powders. The end result was amazing! I thought about adding a tablespoon of sweetener, but I did not and it really did not need it. All these warming spices and currants made it sweet enough to be eaten as a soft gingerbread cookie. I wanted to share this “sweet” combination with you since you asked for our experience, but seriously I cannot thank you enough for the recipe. It will be my to go recipe for healthy “flat bread”!
All the best,

Reply

207 Carol September 16, 2013

I love this recipe……….I changed a few things; I didn’t really like the oregano, so I omitted that and used rosemary instead and some herbs de provence; also I used chopped walnuts in place of 1/2 of the pumpkin deeds. I just liked the taste better….I’ve made it three times and I thank you so much for the recipe.

Reply

208 Barb September 24, 2013

This bread is amazing a d oh so versatile. I have made a few variations including a raisin cinnamon and cranberry walnut. I play with the spices as well.

It really is a wonderful recipe!!!

Reply

209 Angela (Oh She Glows) September 25, 2013

So glad you enjoy it Barb!

Reply

210 Abby October 3, 2013

This bread is SO wonderful. Thank you, thank you, for sharing the recipe! I made my second batch today and I absolutely love it. I freeze it in individual portions, then toast in my toaster oven with nut butter (cashew butter this week) on top. Marvelous!

Reply

211 Leesa October 4, 2013

LOVE THESE! Made them several times, customizing to my mood. Once left out garlic/onion powders for a more neutral taste. Once subbed coconut flour for the buckwheat flour. My fav tweak is to split the 1/2 cup pumpkin seeds into 1/4 cup pumpkin seeds & 1/4 cup sesame seeds. Thanks Angela for an awesome recipe!

Reply

212 Shayna October 12, 2013

This looks so great! For whatever reason, for all the other goodies I’ve whipped us, I just haven’t tried any homemade breads (vegan, dehydrated or otherwise) yet (intimidation, maybe?). Anyway, I can’t wait to give this a try- but I’m wondering if you use the special “dry blade” container with your Vitamix? I’ve used the regular one to gently process oat flour, but learned it easily becomes pasty and sticks all in the bottom if you’re not careful, since it pulls the flour down to blend, instead up pushing it up to grind. Any tips? Thank you! Every day I see one of your posts in my inbox I get excited and can’t wait to see what you come up with next.

Reply

213 Julia October 15, 2013

Wow, this bread turned out so much better than I expected! These are so delicious. The flavor was savory, hearty, and quite satisfying. It’s a perfect snack on its own, but also paired well with my husband’s homemade hummus. I tried toasting it straight from the freezer like you suggested and it turned out well. I think I prefer it straight from the fridge though!

Thank you for an amazing recipe! I’ll be making this again for sure.

Reply

214 Carol October 21, 2013

I cut the bread into 4 pieces, then sliced each piece horizontally, and made a grilled cheese sandwich, but first turn the bread inside out……..so you grill the inside part instead of the outside…….add great cheese and whatever you like on a grilled cheese……..don’t forget some coconut oil spray on the pan or the bread……..so delicious!!!

Reply

215 teanut October 24, 2013

I am psyched to find this recipe! I was actually searching for seed bread, like Dave makes in the grocery store :) Previously, I have made your endurance cracker recipe many times, and dehydrated those, Fantastic! I tweaked the recipe a little, subtracted the onion, added soy and ginger and they’re to die for. My neighbor has a huge issue with onions, so I try to avoid those.
Anyway, so glad to see that others have successfully dehyrated this recipe, but I might try baking it since it was the garlic in the crackers that made me want to keep the temps low.

Reply

216 Ann October 26, 2013

I love this recipe! I personally don’t even bake mine. I did the first time and, of course, it’s great. However, for my personal diet I don’t cook food much, so I have this sandwich raw. Every day w my homemade nut butter and either organic apricots, dates, or half a banana. My version of a PB&J. happy food for the brain. sustaining. & yum!!

Reply

217 KAy ren November 2, 2013

I made a batch of this bread this morning, using sorghum and buckwheat flour, and I really like it. I’m quite surprised at how good it is actually… And I love how easy it is to make! This will be my breakfast for the next while for sure. :)

Reply

218 Katie November 27, 2013

For those of you who are subbing coconut flour for the buckwheat and oat flour, are you just subbing it in exactly the same measurement or using a smaller amount of coconut flour?

Reply

219 Liv December 2, 2013

This looks amazing, although I don’t particularly care for buckwheat. What would you recommend I use to replace it? I know it’s important for the ingredients to stay together for the bread to be… well, bread, so I figured I’d try to find the best substitute. Thanks!

Reply

220 Kristen January 1, 2014

Do you think this would work instead of a bun for burgers? I can’t have yeast or gluten and am looking for something bready for vegan burgers :)

Reply

221 elmira January 6, 2014

I just tried making these and they are really good. I found the taste of thyme a little bit too strong, so I am going to try them without next time. It was my first time baking with chia seeds and the first time trying something on your site. I’m looking forward to more good recipes!

Reply

222 Lavonne January 9, 2014

Love. Love. Love this stuff. I cut it into bread sticks (with a pizza wheel) lay out on a tray and freeze. After they’re frozen I throw them in a ziplock and thaw individually as needed. I put them in the toaster oven and crisp them up making them more cracker-like than bread-like. O.M.G…… This stuff is soooo good. Always spread with hummus but I think I’ll try guac next time I make these. You have absolutely the best vegan/GR recipes, Angela! Thank you for sharing.

Reply

223 Angela (Oh She Glows) January 10, 2014

Hi Lavonne, Oh I’m so glad you enjoy it! Thank you so much for letting me know :)

Reply

224 Samantha January 24, 2014

I have been making this for a long time, I recently added some dried fruit to it (Mango, Apricot & Blueberries), I omitted the seasonings except for Salt & Sugar, OMG, mind blowing! It is a massive hit. Thanks so much for all your great recipes

Reply

225 Sonja January 28, 2014

I loved this “bread” recipy! It is super delicious and filling! Thank you so much for this..

Reply

226 Kelly M January 29, 2014

I have been wanting to try this recipe for a while, but I am trying to cut back on grains. I decided to try a grain free version and I am pleased to say it worked! I used almond flour in place of oat and coconut flour in place of buckwheat. Then I added dried goji berries and some flaked coconut. I increased the water by about 1/4 cup (since the coconut flour sucks up so much water). And I used blackstrap molasses instead of sugar and spiced it with ginger, cinnamon, and a little turmeric. The bread turned out delicious and holds together pretty nicely. I am taking some on my travels so I will have a healthy and filling gluten and grain free breakfast. What a great recipe Angela!

Reply

227 Gemma February 8, 2014

Thanks for adding this on about grain free its exactly what i was looking for!

Reply

228 Kati February 9, 2014

Great recipe! Thanks so much for this delightful idea for breakfast, so filling and light at the same time. From a Venezuelan girl in Perth, Western Australia :)

Reply

229 Kathleen February 10, 2014

I make this bread every Monday, and snack on it all week! I love the taste, and the texture, especially with homemade almond butter. Am looking forward to receiving my pre-ordered cookbook next month and ditching all my computer print off copies, now spattered with food! Take care, Angela!

Reply

230 Lucille February 15, 2014

I am allergic to buckwheat what can I use as a substitute? Love your website.

Reply

231 Tanja February 19, 2014

Super yummy!
I added 1/2 teaspoon baking soda and doubled the garlic and onion powders and used dried sage for the herbs. I also added a dash of white pepper and substituted 1/6 cup of the water with 1/6 cup of olive oil.

Next time I am going to try it with zata’ar as a seasoning and add some sesame seeds.
Thanks for the great recipes and inspiration!

Reply

232 Tanja February 19, 2014

I just spread some cold, leftover cauliflower Alfredo sauce (from your recipe) on this bread and sprinkled it with zata’ar and called it lunch – and it is amazing!

Reply

233 Tanja February 19, 2014

Super chia inspired bread version 2 (sans chia)
I doubled ingredients so that I could spread this out in a jelly roll pan. I lined the pan with foil and greased it with olive oil.

2cups flax seed meal
1cup super grains (red, white quinoa, millet and buckwheat, comes mixed – from whole foods)
1cup spelt flour
1/2cup garbanzo flour
1 teaspoon baking powder
1 1/4 teaspoon each of onion and garlic powders
1/2 t white pepper
1/3 cup olive oil
1 2/3 cup water

I let the dough sit for 15 minutes while I negotiated a treaty between my lego obsessed boys. I think the resting time did the dough good because the water was absorbed even though I didn’t have chia in there.

Sprinkled with more salt before baking. Baked for 25 minutes.
This turned out really nicely – reminiscent of seeded wheat bread!

Reply

234 Isabelle February 21, 2014

Hi Angela, just a quick question…
When you say “1/4 cup raw buckwheat groats, ground into a flour “, is it different from buckwheat flour?
Why not just buckwheat flour? (Is it ground too much?)
Thank you :)
Isa

Reply

235 Ashley February 21, 2014

Hi!! I would LOVE to try and make this recipe!! What size pan do you use to make it? Is it just a loaf pan? Thanks so much!!

Reply

236 Ashley February 21, 2014

Never mind! I definitely missed it in the beginning! :-)

Reply

237 Angela (Oh She Glows) February 22, 2014

Hey Ashley, I used a square pan (8-inch I think, but check the directions as it should indicate). Enjoy!

Reply

238 Beth February 22, 2014

These look amazing!! I can’t have sugar- would stevia work???

Reply

239 Mary Caherine February 22, 2014

How long will these keep when frozen? Thanks for your response and this great recipe!

Reply

240 Pipsa February 23, 2014

OMG, just made these and I LOVE this recipe! I substituted the chias with flax seeds, left out the pumpkin seeds (didn’t have any) and cut back the water just a bit, and they turned out perfect! Just enjoyed some with banana slices and cinnamon, which may sound a bit weird for a savoury bread but I actually liked the combo! Thank you for a great recipe :)

Reply

241 Cassandra March 3, 2014

I made this using lentil flour in place of the oat and buckwheat flours and it came out just as beautifully as the original recipe (which I’ve made many times).

Reply

242 Gemma March 11, 2014

Finally got around to making these this morning for breakfast. Dear god they are filling! I really overestimated how much I would need.

They taste amazing with hummus and sundried tomatoes.

Reply

243 VeganVamp March 14, 2014

Hungry again several hours after an early dinner, I looked to this book for something healthy/nutritious and quick to pull together and power me through an evening at my desk.

Enter Super Power Chia Bread: OMG. It is DIVINE. Fabulous flavor, nutty texture, tender, not at all crumbly – and heavenly with a generous smear of homemade butter and a sprinkling of nooch. Omni-turned-vegan-2-weeks-ago husband is marveling at this bread, even on its own/no butter, and I’m positively swooning over it in all its buttered/nooched glory.

I kept re-checking the recipe to see if I were forgetting an ingredient, because there are so few – and how could these nuts and seeds and water turn into anything bread-like?! But it really did come together quickly, and was firm after the 25-min bake, as specified. Need someone to hide the rest from me…. Addictive!

Loving the book! And really enjoying the nutrient-dense recipes, and how fabulously spectacular they can be (oil-free, processed sugar-free, gluten-free).

Reply

244 Rebecca March 31, 2014

I made this for the first time last night, and followed the recipe to the letter, except I split the dough in two and I mixed some nutritional yeast in half of it. Both breads turned out really good, but the nutritional yeast one was AWESOME – the ‘cheesiness’ went really well with the savoury herbs in the recipe. I wished I’d made the entire batch with nutritional yeast. Overall the bread turned out really good – it’s incredibly dense and filling but feels super healthy. So far I’ve tried it topped with avocado, coconut oil, and butter (I mean individually, not all at the same time) and all three were delicious. I’m going to try a sweet batch next time, with cinnamon and dried fruit of some sort.

Reply

245 Kat April 5, 2014

This is terrific!! I made some strawberry jam to go along with it, and the bread is as awesome as you promised!! Thank you! (:

Reply

246 Joan April 6, 2014

I made this last week but it came out bland and gummy. (Perhaps I undercooked it?) This week I omitted savory seasoning and added cinnamon, nutmeg, blueberries and hazelnuts. I spread it on a cookie sheet so not as thick as well. It is Amazing!

Reply

247 Jess August 28, 2014

Me too, gummy and bland. Did cooking it longer or thinner work better? I’m hesitant to try it ever again!

Reply

248 Smashley April 12, 2014

Have you tried sprouting the nuts?

Reply

249 Smashley April 12, 2014

Ahem, seeds rather

Reply

250 Angela (Oh She Glows) April 14, 2014

I haven’t tried this recipe by sprouting it first, but it’s on my list of things to try! Let me know if you do.

Reply

251 Rayca April 14, 2014

I tried this over the weekend. It looked just like the picture and has an excellent taste. I toasted under the broker and smothered with hummus. I wanted hummus w/mashed avocado and red onion but the avocado was not ripe. Sooo good. This has a cracker-type taste to it. Not the texture because it’s thicker but if you smoothed this out into a bigger pan or cut down the recipe, I’m sure it would be just like a cracker. Excellent, somewhat versitle recipe. –Thank you! –I’m off to try the spelt flat bread next!

Reply

252 Rayca April 14, 2014

I meant broiler, not broker. I’m work in the financial industry. Can you tell?

Reply

253 Rayca April 21, 2014

These freeze beautifully. I put most of the slices in the freezer over a week ago and they are just like the day I made it. A minute under the broiler for each side and there you go. No gluey taste at all. You do not have to thaw before putting under broiler. Room temp. may have a different effect.

Reply

254 Emily @SinfulNutrition May 1, 2014

Can’t wait to try! Can you tell me how many servings it makes? Or how many you calculated for?
Thanks!

Reply

255 Bethany ferguson May 5, 2014

these look amazing i im going to make them today!!! can they be kept in the freezer???

Reply

256 Bethany ferguson May 5, 2014

sorry nevermind just read what you said about freezer!!!! and other peoples comments that have tried it!! excited to try!

Reply

257 Jodi Glass May 5, 2014

Amazing! Thanks for such an easy recipe… made this today and ate a piece for breakfast with asparagus and smashed avocado with a squeeze of lemon. I used a 9in round cake pan because I just moved and can’t find my 8×8. The round pan worked great! ! I am already thinking this will work out with a sweeter spice mix. Like nutmeg, ,cardamom, & cinnamon!

Reply

258 Joanne May 16, 2014

Hello Angela,
After intending to make this bread for several months I just made my 1st batch. It is a wonderful recipe! I can see how versatile and flexible this recipe will be too.
I have made many of your recipes since I discovered your blog last summer, not only has everything always turned out well but the flavours have always been fresh and unique.
Thanks for all of the great food!

Reply

259 Katherine June 2, 2014

Tried these today. I think they taste great with nothing on them; they’re so flavourful already! Due to their nutritional value, I see them more as a power bar then bread.

Thanks for the recipe. It’s the first from your blog that I’ve done, and I’ll be sure to try more :)

Reply

260 Claudia June 26, 2014

Hey there! Can’t wait to try this recipe- any chance you can omit the sugar? Will it still work?
Thanks!

Reply

261 elena June 26, 2014

I would very much try to make this chia bread which sounds really good. I am concerned, however, about using ordinary oats, such as Uncle To…, any ideas, pleas. Thanks

Reply

262 bina July 9, 2014

I used ordinary oats and it was fine.

Reply

263 Lindsay July 3, 2014

I really want to make this but I don’t have a blender. How can I substitute with a different type of flour?

Reply

264 rabetta July 3, 2014

Would oat flour do the trick or is it better to grind up the oats?

Reply

265 Tee July 8, 2014

Can you use quinoa flour, or any flour instead of the oats? Would that dramatically affect the flavor???

Reply

266 bina July 9, 2014

I just made this bread. It is delicious! I used sesame seeds instead of sunflower seeds. I will make it again. Thank you!

Reply

267 Lindsay August 6, 2014

Can I use buckwheat flour instead of processing it? Also, can I use ground flaxseed instead of the chia seeds since chia seeds are quite expensive.

Thanks!

Reply

268 Jessica August 27, 2014

3 stars, max. It’s really not that good eaten alone. . . .it was too gummy and not that tasty. Would not make again.

Reply

269 judith August 30, 2014

I had just about given up making anything vegan / raw / GF etc that actually tasted nice. This was going to be my last attempt and so I wasn’t expecting much. As I spread it in the tray my doubts grew as the mixture stuck to the spoon, however a change of spoons and it spreqad easily. I still didn’t expect it to taste nice however to my surprise it tastes awesome! I can’t stop eating it! I will definitely be making it again. Thank you so much for this recipe you have made my day

Reply

270 Asako Sakai September 6, 2014

Hi Angela. I just wanted to thank you very much for such a wonderful site! I found your site after looking for something healthy to cook after being diagnosed with diabetes this year. I love how many of your = recipes are low-carb, low sugar, and yet super tasty! I made the quinoa patties, and this chia seed bread many times over. Thanks again for sharing all this. Best of luck with your new baby! xx Asako

Reply

271 Nancy F. September 14, 2014

I love the chia power bread. I like to use ground oregano for a more powerful taste.
I just eat it plain.

Reply

272 Jason September 23, 2014

This was delicious, thanks so much for the inspiration! I added some baking powder, 1/4 cup almond flour, and subbed Herbs de Provence for oregano. No onion powder, double pumpkin seeds (no sunflower). It baked to a nice fluffy/creamy texture . Maybe not tough enough for travel, but perfectly suited to the Kalamata olive tapenade it met shortly after leaving the oven :)

Reply

273 Mikaela February 2, 2015

Thanks for the baking powder tip. I’ll try that next time :-)

Reply

274 Suzie September 26, 2014

Does the oat flavour comes out strongly in this recipe?

I always eat oatmeal in the mornings and just recently made a buckwheat/oat bread (which unfortunately didn’t turn out that well) and realized I really don’t like the typical oat taste in a savoury bread. This recipe looks very good though, so I’m willing to try if the oat flavour is masked by the other ingredients…

Thanks!

Reply

275 tanzlea October 7, 2014

Hi, I used your recipe for Super Power Chia Bread for a slightly altered version and added a link to your recipe to your post, I hope that’s okay! I absolutely adore your blog, you were part of my inspiration in starting a blog in the first place.

Reply

276 Piggy October 17, 2014

Heaven, so good to get a bread replacement, just cannot be doing with making gf loaf and I have never found one to buy I could stand!

Reply

277 Catherine Collins October 19, 2014

This is a great recipe! Being on a Candida diet I substituted the sugar for stevia. I kept it at 1tsp, and it was just right. I also substituted the oats for 1/4 cup oat bran, 1/4 cup quinoa flour, and 1/8 cup golden flax meal. I did not have any sesame seeds on hand,so I substituted hemp seeds. I did add a little bit more water,not much maybe a couple of table spoons, until I felt the consistency seemed right. So delicious and by far the best “bread” I have had being on this diet. It will be a go to for me from now on. Thank you so much!

Reply

278 Linda October 19, 2014

Angela, Hubby and I LOVE this bread! It was one of the first recipes I made after becoming a whole-plant vegan last March. I make it every time we take a road trip, and pack hummus and crudités to go with it. That way we are set no matter what kind of food situation we encounter. The only change I make is that I substitute quinoa for the buckwheat, and finish it off with a generous sprinkle of Mrs. Dash Original Salt-Free Seasoning. Thank you so much!

Reply

279 maura November 8, 2014

Just made this bread. Delicious! Toasted it & topped with almond butter, very satisfying!

Reply

280 Jessica November 20, 2014

I just made that recipe and its really good! The result is even better than i thought. The texture is perfect, i will do it again and again…

Reply

281 Kara December 9, 2014

I love this recipe, I have made it several times and served it with different meals and snacks. Most recently, last night :), I served it with “10 spice vegetable soup with vegetable cream”. INCREDIBLE! I also love it with almond butter or avocado.

Your book is really changing the way i do business in the kitchen. The recipes are flavourful, packed with delicious ingredients, and kid friendly. I especially love that “green leafies” are usually on the ingredient list. Have you created any dessert recipes made with kale or spinach?

Reply

282 Wendy December 30, 2014

Just got your book and made these for hubby as he needs to pay more attention to his diet. We are not vegan but I make a lot of vegan and or raw vegan dishes since we are dairy and gluten free… Anyhow point is my kids LOVE these too :-) awesome fast recipes and I had all the ingredients lol thanks so much your book is awesome

Reply

283 Linda January 3, 2015

I make this recipe ALL THE TIME! Anytime we travel, by car or by air, I have to have this with us. My husband loves to share it with colleagues, and it always gets rave reviews. Thank you for being the BEST!!

Reply

284 Cindy January 12, 2015

Made it this weekend and my 7 year old LOVED it!!! Thank you!!!

Reply

285 Sarah Burns January 13, 2015

Amazing bread! I just made some and it’s fantastic! Thank you so much for this idea, I will make this time and time again. You’re right, it’s perfect for travel! I added Avocado to mine, but the ideas are endless.

Reply

286 Mikaela January 23, 2015

Hi! Bought your book recently and LOVE it! Even my husband is amazed at how much he has enjoyed some of the recipes – I think our favourite so far is the sweet potato and black bean Tortillas – they are still yummy even cold the next day too!

Ok – so back to topic ;-) I just made the chia bread and sadly the parchment paper is totally stuck to the underside – the bread tasted like it still needed cooking a little longer so I gave it another 10 mins. I let it cool down but its still stick like glue. I can’t work out what I’m doing wrong as I followed the recipe exactly as instructed. The mixture did sit in the pan for about 15 mins before I put it in the oven – I don’t know if that could have made a difference?

I would welcome any advice – thanks :-)

Reply

287 Angela (Oh She Glows) February 2, 2015

Thank you for your kind words!
mm that is strange – I have never had that happen before! Are you sure it wasn’t WAX paper instead of parchment? Wax sticks like a mofo…lol. If that isn’t the case, then perhaps it was the “sitting” period…I’m not really sure! I hope it works better if you try it again. :)

Reply

288 Mikaela February 2, 2015

Haha… Yes it must be mofo wax paper I guess! Not giving up so will try again :-)

Reply

289 Ashley March 16, 2015

Is the sugar necessary to the success of the recipe? Suggestions for the pumpkin seeds? And flours to make the recipe grain-free? I’m thinking chickpea flour? Thank you!!

Reply

290 Shawna April 11, 2015

I’ve made this bread often and love it! I’m just wondering how I can make this a sweeter bread. I’m going to try two tsp maple syrup and some cinnamon in lieu of the garlic/onion combo. Any other ideas?

Reply

291 babs April 24, 2015

Did they let u take them into the US? They are usually so strict with food when you get on planes to the States. I’d love to see a post about healthy snacks we can take on the plane when we go to the States that they will not confiscate.

Reply

292 Karen May 2, 2015

I love these! This was the first recipe I made from your cookbook. I have made them 1-2 times a week ever since! (Of course they are accompanied by a couple cookie dough bites)

Reply

293 Cindy Carmon May 15, 2015

Hi! these are great! Ive made them twice now, and both times without the sugar, since Im trying to cut out added sugars. Just curious, have you tried them without sugar?

Reply

294 Lara Maier July 11, 2015

I want to know the answer too !!

Reply

295 Teresa May 31, 2015

Finally a recipe for a gluten free bread which actually works and doesn’t taste foul. I just made another batch, this time with garlic and onion powder. It smells great and It in the oven now. Thank you.

Reply

296 Lara Maier July 11, 2015

Can this be frozen and then thawed? :) looks delish, as does everything on Oh She Glows!

Reply

297 Airyfairycelt November 22, 2015

I recently was given a four tier pizza tin in metal stand for oven.
They are round but I thought ideal for many flatbreads as they have a small lip and the mixture will not slide off!
It would mean triangles but I still think it will become a useful tool and do the batches for the freezer and not waste the expensive fuel. (For me and the environment).

Reply

298 Maureen Walker March 6, 2016

I’m not a vegan, nor do I eat strictly gluten free food, but this recipe I love. I do t like to eat too must bread, but this I find so satisfying. Thanks!

Reply

299 Angela Liddon March 10, 2016

Hi Maureen, I’m so glad to hear you like the recipe! Thanks for the kind comment. :)

Reply

300 Tara April 11, 2016

Just made these! Subbed those seeds for flax and black sesame and it still came out great!! Thanks for sharing.

Reply

301 Angela Liddon April 11, 2016

So glad the recipe was a hit, Tara!

Reply

302 Carol Ann April 21, 2016

Do you store this in the fridge or at room temp? I froze part but was not sure about the rest;)

Reply

303 Angela Liddon April 26, 2016

Hi Carol Ann, I recommend keeping the chia bread in the fridge. :)

Reply

304 Kristin April 30, 2016

Hey. I just made this and I’m wondering what consistency the bread should be? Hard? Crunch? Mine is a bit sticky/soft still and I cooked it for 35 minutes? Is this how it is suspose to be?

Reply

Leave a Comment

Previous post:

Next post: