Super Power Chia Bread (gluten-free)

271 comments

Superpowerchiabread 4975   Super Power Chia Bread (gluten free)

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   Super Power Chia Bread (gluten free)

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 (gluten free)

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   Super Power Chia Bread (gluten free)

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?

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{ 271 comments… read them below or add one }

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 :)

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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….

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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?

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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.

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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 !!

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Angela (Oh She Glows) May 23, 2013

Yes please do :)

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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!

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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!

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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!

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Angela (Oh She Glows) May 28, 2013

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

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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!

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Tiffany January 12, 2014

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

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Teri May 27, 2013

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

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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 :)

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Bree May 27, 2013

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

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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!

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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.

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Holly @ EatGreatBEGreat May 22, 2013

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

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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! :)

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Teri May 27, 2013

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

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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!

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Meghan May 22, 2013

Question — is a serving one slice or two??

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Meghan May 22, 2013

nevermind I got it!! :)

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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.

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Somer May 22, 2013

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

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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:)

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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!

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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 : )

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Rebecca May 22, 2013

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

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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!

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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!!!

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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!

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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.

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Carla May 22, 2013

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

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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.

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Keli May 22, 2013

Could this be dehydrated instead of baking ??

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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.

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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 :)

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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!

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Angela (Oh She Glows) May 22, 2013

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

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Chloe May 22, 2013

Fabulous, Thanks!

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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!

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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!

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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

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Marie May 22, 2013

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

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Angela (Oh She Glows) May 22, 2013

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

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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. :)

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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! :)

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Angela (Oh She Glows) May 22, 2013

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

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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!

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Christine @ Gotta Eat Green May 22, 2013

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

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Luv What You Do May 22, 2013

This looks amazing! What a healthy and flavorful bread!

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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. :)

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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! :)

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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!

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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 :)

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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!

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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!

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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??…..

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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!!

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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!

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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

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Jillienne@ChasingRaspberries May 22, 2013

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

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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.

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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.

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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.

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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!

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