Super Power Chia Bread (gluten-free)

by Angela (Oh She Glows) on May 22, 2013

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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.

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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, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 330 comments… read them below or add one }

Sarah L. May 22, 2013 at 8:47 am

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 at 9:13 am

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 at 8:50 am

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 at 10:49 am

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 at 9:42 pm

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 at 8:11 am

Yes please do :)

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Bree May 26, 2013 at 8:01 pm

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 at 9:15 am

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 at 11:21 am

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 at 8:20 am

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

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Adrienne May 29, 2013 at 6:17 am

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 at 1:48 pm

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

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Teri May 27, 2013 at 11:22 am

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

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Teri May 27, 2013 at 8:31 pm

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 at 8:40 pm

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

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jenna June 22, 2014 at 6:38 pm

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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James June 12, 2016 at 12:59 pm

I am wondering this too as I’m going backpacking for a week. I think the trick is to spread them thinner, and get them really dry so there is no chance of spoilage. More like a cracker than a bread. I’ll let you know how it turns out!

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Natalie June 11, 2013 at 11:50 am

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 at 8:52 am

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 at 8:52 am

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 at 8:32 pm

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

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Julia May 22, 2013 at 8:53 am

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 at 8:53 am

Question — is a serving one slice or two??

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Meghan May 22, 2013 at 8:54 am

nevermind I got it!! :)

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Beth @ Tasty Yummies May 22, 2013 at 8:57 am

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 at 9:00 am

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

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Sharon May 22, 2013 at 9:02 am

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 at 9:06 am

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 at 9:07 am

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 at 9:09 am

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

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Maria Tadic May 22, 2013 at 9:11 am

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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Tara February 26, 2018 at 12:31 pm

Hi Maria:

I like your thinking! I’ve just discovered a recipe for vegan almond “cheese” which is out of this world as a spread for this bread. With toppings, it makes a lovely platter for guests.

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char eats greens May 22, 2013 at 9:12 am

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 at 9:21 am

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 at 9:21 am

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 at 9:27 am

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

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Courtney May 22, 2013 at 9:32 am

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 at 9:36 am

Could this be dehydrated instead of baking ??

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Angela (Oh She Glows) May 22, 2013 at 10:47 am

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 at 9:39 am

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 at 9:43 am

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 at 10:51 am

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 at 11:33 am

Fabulous, Thanks!

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Kris May 25, 2013 at 8:33 pm

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 at 10:30 am

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 at 10:00 am

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 at 10:51 am

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 at 10:52 am

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

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Willow May 22, 2013 at 10:14 am

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 at 10:18 am

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 at 10:52 am

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

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Dee May 22, 2013 at 11:13 am

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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Sasha July 14, 2016 at 9:53 am

Hi,

I know this is late so it’ll probably not help you much, but I found some of the best prices on chiaseedsdirect.com
They only sell chia seeds & almost always have a good sale going. I bought 12 lbs for USD 41.99 last month :)

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Christine @ Gotta Eat Green May 22, 2013 at 11:22 am

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

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Luv What You Do May 22, 2013 at 11:31 am

This looks amazing! What a healthy and flavorful bread!

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Chef Amber Shea May 22, 2013 at 11:39 am

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 at 11:52 am

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 at 12:16 pm

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 at 12:21 pm

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 at 12:25 pm

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 at 12:27 pm

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 at 12:42 pm

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 at 12:45 pm

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 at 1:17 pm

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 at 1:19 pm

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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[email protected] May 22, 2013 at 1:43 pm

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

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Jenni May 22, 2013 at 1:56 pm

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 at 2:06 pm

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 at 3:14 pm

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 at 2:54 pm

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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Kendra May 22, 2013 at 3:55 pm

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

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Alex @ Raw Recovery May 22, 2013 at 4:12 pm

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!

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Carol May 22, 2013 at 5:12 pm

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…

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kath May 22, 2013 at 5:28 pm

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!

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Leon May 22, 2013 at 5:44 pm

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.

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Angela @ Eat Spin Run Repeat May 22, 2013 at 5:49 pm

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! :)

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Shonet May 22, 2013 at 6:36 pm

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

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Averie @ Averie Cooks May 22, 2013 at 7:09 pm

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!

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Elle May 22, 2013 at 7:34 pm

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!

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Kate Montana May 22, 2013 at 9:01 pm

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

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Abbie LeCoz May 22, 2013 at 9:43 pm

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!!

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Angela (Oh She Glows) May 23, 2013 at 8:11 am

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

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Marleigh May 22, 2013 at 10:46 pm

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.

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Chris May 22, 2013 at 11:18 pm

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.

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Tanya May 23, 2013 at 12:10 am

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

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Megan May 23, 2013 at 12:18 am

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!

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Angela (Oh She Glows) May 23, 2013 at 8:08 am

Great subs, thanks for the tip!!

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Terre May 23, 2013 at 12:24 am

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!

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Jennifer @ Peanut Butter and Peppers May 23, 2013 at 6:04 am

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

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Jen May 23, 2013 at 6:38 am

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

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Laura May 23, 2013 at 6:41 am

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!

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Angela (Oh She Glows) May 23, 2013 at 8:09 am

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!

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Chelsea @ One Healthy Munchkin May 23, 2013 at 6:51 am

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!

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Allison May 23, 2013 at 9:16 am

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. :(

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Marie May 23, 2013 at 10:23 am

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!

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Sarah @ Yogi in Action May 23, 2013 at 11:18 am

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.

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Darris May 23, 2013 at 1:37 pm

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 . ..

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M Desmond May 23, 2013 at 3:55 pm

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!

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Angela (Oh She Glows) May 25, 2013 at 9:20 am

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

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Katrin - therawfoodsisters.com May 23, 2013 at 3:55 pm

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.

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Kailee Larson May 23, 2013 at 7:44 pm

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!

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Kailee Larson May 23, 2013 at 7:45 pm

And by face I mean favs lol!

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Angela (Oh She Glows) May 25, 2013 at 9:20 am

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

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Vivian May 23, 2013 at 11:29 pm

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!

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Kay May 24, 2013 at 10:16 am

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

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Angela (Oh She Glows) May 25, 2013 at 9:23 am

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

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Anna @ Your Healthy Place May 24, 2013 at 11:34 am

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!

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Moni Meals & Fitness May 24, 2013 at 12:41 pm

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

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Kay May 24, 2013 at 1:35 pm

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. :)

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Megan May 24, 2013 at 6:15 pm

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

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Lindsey May 24, 2013 at 6:50 pm

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!

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Jane May 24, 2013 at 8:51 pm

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 :-)

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Cynthia May 24, 2013 at 9:00 pm

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.

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Joelle May 25, 2013 at 10:50 am

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.

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Angela (Oh She Glows) May 25, 2013 at 7:01 pm

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

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Maryann May 25, 2013 at 8:39 pm

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.

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schmei May 26, 2013 at 8:53 am

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!

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Amy (KidFreeLiving) May 26, 2013 at 9:29 am

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!

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Hannah @ CleanEatingVeggieGirl May 26, 2013 at 9:42 am

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

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Stacey May 26, 2013 at 12:59 pm

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.

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ally May 26, 2013 at 2:03 pm

This looks amazing! such captivating pictures too :)

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Cheryl May 26, 2013 at 7:48 pm

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!!

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Cassandra May 28, 2013 at 3:41 pm

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

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Zoe @ Chocolate Covered Chia May 27, 2013 at 10:35 am

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

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Amy May 27, 2013 at 1:50 pm

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!!!

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Ali May 27, 2013 at 10:32 pm

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 :)

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Diana May 28, 2013 at 9:26 am

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. :)

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Jen May 28, 2013 at 10:01 am

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. ;)

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Angela (Oh She Glows) May 29, 2013 at 12:06 pm

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

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Jen May 29, 2013 at 12:13 pm

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. :)

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Stacy L. May 28, 2013 at 12:08 pm

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!

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Sarah May 28, 2013 at 8:30 pm

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!

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Angela (Oh She Glows) May 29, 2013 at 12:02 pm

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

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E May 28, 2013 at 8:48 pm

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!

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Katy May 28, 2013 at 9:22 pm

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! :)

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Katie Slater May 28, 2013 at 11:05 pm

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

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Becky May 29, 2013 at 9:00 am

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

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Angela (Oh She Glows) May 29, 2013 at 11:58 am

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

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Jenny May 29, 2013 at 5:51 pm

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..)

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Angela (Oh She Glows) May 29, 2013 at 6:40 pm

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

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Pam May 30, 2013 at 7:46 am

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!

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Amy May 30, 2013 at 9:24 pm

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

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Angela (Oh She Glows) May 31, 2013 at 8:38 am

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!

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Zorana May 30, 2013 at 11:22 pm

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!

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Kris May 31, 2013 at 10:01 am

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! :)

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Bec June 1, 2013 at 2:52 am

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!

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Angela (Oh She Glows) June 1, 2013 at 5:21 pm

Yay! So glad to hear that Bec :)

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Rebecca June 1, 2013 at 7:37 pm

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!

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Katia June 2, 2013 at 2:40 pm

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!

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Angela (Oh She Glows) June 3, 2013 at 11:13 am

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

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Katia June 3, 2013 at 11:24 am

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.

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Mirinda @makemyplate June 3, 2013 at 9:40 am

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

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Nora June 3, 2013 at 10:47 am

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

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Jenny June 3, 2013 at 10:53 am

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…

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Christine June 3, 2013 at 8:54 pm

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!

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Emma June 4, 2013 at 3:48 am

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 :)

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Mommy of 3 June 4, 2013 at 6:17 am

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

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Nadia June 5, 2013 at 12:16 pm

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.

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Angela (Oh She Glows) June 5, 2013 at 12:35 pm

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.

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Marcee June 6, 2013 at 10:37 pm

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!

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ilona June 7, 2013 at 4:52 am

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

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

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Kim June 7, 2013 at 10:14 am

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?

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Leann Schuering June 7, 2013 at 8:35 pm

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.

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Helen June 8, 2013 at 1:57 am

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!

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Elizabeth June 8, 2013 at 5:16 pm

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.

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Shari June 8, 2013 at 8:47 pm

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

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Carrie June 9, 2013 at 11:42 am

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.

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Helen June 10, 2013 at 10:36 pm

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*

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Angela (Oh She Glows) June 11, 2013 at 9:27 am

Thank you Helen, I hope you enjoy it!

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Helen June 11, 2013 at 5:59 pm

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. . .

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Ashley June 12, 2013 at 7:47 pm

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!

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Angela (Oh She Glows) June 13, 2013 at 10:25 am

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?

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Jessica Avelsgaard June 12, 2013 at 8:01 pm

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!

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Erin June 13, 2013 at 10:54 am

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.

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Christina June 16, 2013 at 7:14 pm

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!

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Adele June 17, 2013 at 8:39 pm

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 :)

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Jessica June 20, 2013 at 8:38 am

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!

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Angela (Oh She Glows) June 20, 2013 at 8:27 pm

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!

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Phalyn June 20, 2013 at 11:08 pm

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!

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Hilary June 23, 2013 at 5:51 pm

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!

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sillygirl June 25, 2013 at 7:57 pm

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!!!

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Angela (Oh She Glows) June 25, 2013 at 9:00 pm

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

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Emmy Hebert June 25, 2013 at 7:57 pm

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.

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sillygirl June 25, 2013 at 8:17 pm

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

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Gabriela June 27, 2013 at 6:12 am

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

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Angela (Oh She Glows) July 1, 2013 at 7:49 am

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!

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Shannon June 28, 2013 at 7:06 pm

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!

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Karen June 29, 2013 at 12:37 pm

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!

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Angela (Oh She Glows) July 1, 2013 at 7:43 am

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.

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Fiona June 29, 2013 at 1:57 pm

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!

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Sarah July 8, 2013 at 8:02 am

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

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Angela (Oh She Glows) July 9, 2013 at 8:22 am

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

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lori July 11, 2013 at 1:35 pm

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

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Stacie July 14, 2013 at 10:43 am

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!

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Angela (Oh She Glows) July 14, 2013 at 10:52 am

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

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Karen July 21, 2013 at 9:07 am

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.

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Gene Cox July 29, 2013 at 4:13 pm

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.

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Fiorella August 6, 2013 at 10:30 pm

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!

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Angela (Oh She Glows) August 7, 2013 at 9:00 am

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.

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Brigitte August 7, 2013 at 10:11 am

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

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Angela (Oh She Glows) August 8, 2013 at 12:21 pm

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

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Briann August 14, 2013 at 4:55 am

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

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Laurengw August 17, 2013 at 7:06 pm

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!

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Angela (Oh She Glows) August 19, 2013 at 9:05 am

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

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Kelli August 22, 2013 at 1:49 pm

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.)

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Nicole B September 3, 2013 at 10:55 am

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

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Angela (Oh She Glows) September 3, 2013 at 8:54 pm

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!

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lori September 8, 2013 at 10:25 am

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!

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Ilknur September 12, 2013 at 11:06 am

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,

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Carol September 16, 2013 at 3:52 pm

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.

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Barb September 24, 2013 at 5:25 pm

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!!!

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Angela (Oh She Glows) September 25, 2013 at 9:26 am

So glad you enjoy it Barb!

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Abby October 3, 2013 at 4:56 pm

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!

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Leesa October 4, 2013 at 7:58 am

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!

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Shayna October 12, 2013 at 5:26 pm

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.

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Julia October 15, 2013 at 2:00 pm

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.

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Carol October 21, 2013 at 8:52 pm

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!!!

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teanut October 24, 2013 at 3:55 pm

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.

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Ann October 26, 2013 at 6:20 pm

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!!

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KAy ren November 2, 2013 at 3:17 pm

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. :)

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Katie November 27, 2013 at 1:36 pm

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?

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Liv December 2, 2013 at 10:37 pm

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!

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Kristen January 1, 2014 at 12:09 pm

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 :)

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elmira January 6, 2014 at 11:44 pm

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!

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Lavonne January 9, 2014 at 1:17 pm

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.

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Angela (Oh She Glows) January 10, 2014 at 8:29 am

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

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Samantha January 24, 2014 at 2:52 pm

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

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Sonja January 28, 2014 at 12:59 pm

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

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Kelly M January 29, 2014 at 8:31 am

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!

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Gemma February 8, 2014 at 8:02 am

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

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Kati February 9, 2014 at 2:13 am

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 :)

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Kathleen February 10, 2014 at 5:34 pm

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!

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Lucille February 15, 2014 at 5:13 pm

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

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Tanja February 19, 2014 at 2:45 pm

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!

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Tanja February 19, 2014 at 3:09 pm

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!

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Tanja February 19, 2014 at 4:47 pm

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!

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Isabelle February 21, 2014 at 11:28 am

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

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Ashley February 21, 2014 at 6:20 pm

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!!

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Ashley February 21, 2014 at 6:23 pm

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

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Angela (Oh She Glows) February 22, 2014 at 9:39 am

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

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Beth February 22, 2014 at 6:50 pm

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

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Mary Caherine February 22, 2014 at 9:59 pm

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

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Pipsa February 23, 2014 at 12:11 pm

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 :)

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Cassandra March 3, 2014 at 5:31 pm

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).

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Gemma March 11, 2014 at 5:45 pm

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.

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VeganVamp March 14, 2014 at 12:36 am

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).

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Rebecca March 31, 2014 at 4:16 am

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.

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Kat April 5, 2014 at 3:21 pm

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

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Joan April 6, 2014 at 12:25 pm

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!

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Jess August 28, 2014 at 1:31 pm

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

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Smashley April 12, 2014 at 9:14 pm

Have you tried sprouting the nuts?

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Smashley April 12, 2014 at 9:18 pm

Ahem, seeds rather

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Angela (Oh She Glows) April 14, 2014 at 8:51 am

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.

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Rayca April 14, 2014 at 2:25 pm

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!

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Rayca April 14, 2014 at 2:26 pm

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

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Rayca April 21, 2014 at 3:06 pm

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.

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Emily @SinfulNutrition May 1, 2014 at 11:45 am

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

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Bethany ferguson May 5, 2014 at 3:12 pm

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

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Bethany ferguson May 5, 2014 at 3:14 pm

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

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Jodi Glass May 5, 2014 at 4:06 pm

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!

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Joanne May 16, 2014 at 5:16 pm

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!

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Katherine June 2, 2014 at 10:02 pm

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 :)

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Claudia June 26, 2014 at 8:06 am

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

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elena June 26, 2014 at 6:09 pm

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

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bina July 9, 2014 at 11:25 am

I used ordinary oats and it was fine.

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Lindsay July 3, 2014 at 2:12 pm

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

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rabetta July 3, 2014 at 4:23 pm

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

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Tee July 8, 2014 at 7:40 pm

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

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bina July 9, 2014 at 11:24 am

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

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Lindsay August 6, 2014 at 1:41 pm

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!

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Jessica August 27, 2014 at 5:47 pm

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

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judith August 30, 2014 at 11:21 pm

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

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Asako Sakai September 6, 2014 at 6:30 pm

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

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Nancy F. September 14, 2014 at 7:39 pm

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

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Jason September 23, 2014 at 10:39 pm

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 :)

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Mikaela February 2, 2015 at 4:36 pm

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

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Suzie September 26, 2014 at 6:46 am

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!

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tanzlea October 7, 2014 at 12:51 pm

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.

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Piggy October 17, 2014 at 6:40 am

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!

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Catherine Collins October 19, 2014 at 8:32 pm

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!

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Linda October 19, 2014 at 9:14 pm

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!

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maura November 8, 2014 at 10:41 am

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

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Jessica November 20, 2014 at 9:03 pm

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…

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Kara December 9, 2014 at 3:52 pm

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?

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Wendy December 30, 2014 at 3:02 pm

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

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Linda January 3, 2015 at 4:05 pm

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!!

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Cindy January 12, 2015 at 11:22 am

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

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Sarah Burns January 13, 2015 at 1:29 pm

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.

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Mikaela January 23, 2015 at 10:00 am

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 :-)

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Angela (Oh She Glows) February 2, 2015 at 2:31 pm

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. :)

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Mikaela February 2, 2015 at 4:41 pm

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

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Ashley March 16, 2015 at 2:31 pm

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!!

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Shawna April 11, 2015 at 12:30 pm

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?

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babs April 24, 2015 at 11:32 am

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.

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Karen May 2, 2015 at 8:00 am

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)

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Cindy Carmon May 15, 2015 at 9:49 am

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?

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Lara Maier July 11, 2015 at 3:07 am

I want to know the answer too !!

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Janet July 9, 2016 at 3:06 pm

Of course it will be fine without sugar, just a little less sweet.

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Teresa May 31, 2015 at 6:41 pm

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.

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Lara Maier July 11, 2015 at 3:06 am

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

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Airyfairycelt November 22, 2015 at 6:08 am

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).

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Maureen Walker March 6, 2016 at 7:51 pm

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!

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Angela Liddon March 10, 2016 at 9:16 am

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

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Tara April 11, 2016 at 12:12 pm

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

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Angela Liddon April 11, 2016 at 12:30 pm

So glad the recipe was a hit, Tara!

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Carol Ann April 21, 2016 at 10:58 pm

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

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Angela Liddon April 26, 2016 at 2:17 pm

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

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Kristin April 30, 2016 at 9:46 pm

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?

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Tara June 26, 2016 at 6:19 pm

Hello,

Just wanted say that this recipe is so wonderfully delicious and versatile! My family has been trying to minimize bread in our day to day, so we’ve discovered that this makes a fabulous substitute when we season it and choose add ins to match our mealtime themes. To this end, we’ve experimented successfully with Italian (garlic, sundried tomato, olive) , Greek (olive, onion, lemon basil, feta–you get the idea), Mexican Chile, Indian Masala, and our daily fave, the “bring it on, breakfast blend.” (dried apricot, cranberry, currents, cinnamon, walnut). Hope this helps. Enjoy friends:)

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Deborah July 7, 2016 at 11:54 am

Hi Angela,
Love this recipe. I substituted 1/2 tsp dill for the oregano and thyme. (I also used a pinch of salt since I’m reducing my salt.) Also, I used a 9 inch pie plate since I didn’t have the other size pan. Was great!!!! Thanks,

How many pieces do you cut ? I was wondering how big to cut them to get the 9 grams… I cook for alot of folks with health issues and it really helps to have as much nutritional info as possible.

Thanks!!!!

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Angela Liddon July 8, 2016 at 2:14 pm

Hi Deborah, those subs sound absolutely delicious!! To your question, that nutritional info is based on 8 servings. Hope this helps! :)

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Janet July 9, 2016 at 3:03 pm

So GLAD I found this recipe this morning. I used just 1/3 C of the sunflower and pumpkins seeds and used gf flour mix and teff flour instead of the oats. Came out great! Love all the ideas in the comments. Wonderful to have a gf bread without eggs, that isn’t made of rice or starch powders… :-) Sliced it up just as pretty as you did and topped with a broiled squash EVOO/garlic and parmesan cheese slab. Great for brunch! Thank you, thank you!

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Angela Liddon July 11, 2016 at 1:39 pm

I’m happy to hear you liked the recipe, Janet! (And that you found all the great comments on it so helpful.) Thanks for sharing your own subs/toppings, as well. :)

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Lauren B. July 10, 2016 at 7:41 pm

Oh my word, this is so amazing I have already made two batches, and I just saw this recipe for the first time yesterday! Thank you for such a wonderful spin on bread :-)

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Angela Liddon July 11, 2016 at 1:13 pm

Glad you enjoyed it, Lauren!

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Queste July 20, 2016 at 10:55 am

could you use steel cut oats instead of rolled?? I have a ton of steel cut I’m trying to use up!

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Silvia July 21, 2016 at 11:45 am

Can I replace the 1 tsp of sugar with coconut sugar or maple syrup? Thanks!

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Sara August 31, 2016 at 6:32 am

Do you happen to know how many calories are in each square loaf of the bread? Thank you!

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Angela Liddon September 2, 2016 at 11:49 am

Hi Sarah, You can find the nutritional info, based on 8 servings, here! Hope this helps! :)

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Tupelo September 25, 2016 at 10:46 pm

Wow! I made this today, and not only was it super easy and quick, but it was also delish!! I used a blend of oregano, cumin, coriander, and a little garlic powder as the spices. I will be toasting it all week and slathering it with peanut butter and honey. Thanks for the great recipe!!

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Angela Liddon September 26, 2016 at 1:14 pm

Sounds delish! Enjoy :)

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Roxanne September 30, 2016 at 6:40 pm

Hello. I absolutely love this recipe but I can’t eat chia seeds right now. What can I use instead? Thank you

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Lenka April 4, 2017 at 2:11 am

I really love this bread. Thanks for this recipe.

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xcntryskiing June 20, 2017 at 12:44 pm

I just made this… I doubled the recipe… I subbed the buckwheat with coconut flour…
I was also listening to ‘Across the Universe’ soundtrack very loud… I think I made a mistake and added to much coconut flour so things were VERY dry when I first added water… I have a very thick bread that does not seem to be done in the middle… BUT it is still terribly delicious!!! So… It will be eaten just as it is!!!

Thank you!!!

(No, lesson not learned… I cook best when I have fun music playing super loud! I will continue to enjoy my music while cooking LOL)

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Angela Liddon June 22, 2017 at 10:51 am

Cooking is always that much more fun when accompanied by music! Sorry to hear you had a bit of a snafu with the recipe, though–at least it still tasted good! :)

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Britany December 16, 2017 at 10:07 am

This recipe looks fantastic, my husband recently found out he is severely intolerant of dairy, gluten, and gliaden (found in oats) and have been working hard to find good recipes that will keep him full and we are really excited about this bread recipe. However, he can’t eat oats, is there a substitute I can use instead?

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Angela (Oh She Glows) December 16, 2017 at 11:47 am

Hey Britany, You may be able to swap the oat flour for another kind of flour, but I haven’t tried anything else before. If you do, please let me know how it goes! I wouldn’t suggest using more buckwheat as it’s quite dense.

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Jay April 23, 2018 at 9:25 pm

Hi I love your cook book and especially this recipe i have made it many times. normally i got the buckwheat groats here but now i got flower here would that be the same amount?

ps i can’t wait for more cook books from you.

Jay

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Angela (Oh She Glows) April 24, 2018 at 9:06 am

Hey Jay, Thanks so much for your kind words about my cookbook! So glad you’re enjoying it.
As for subbing pre-ground buckwheat flour, I can’t see why it wouldn’t work. I would probably use 1/4 cup plus a teaspoon or two extra but haven’t tried it yet. I’d love to hear how it goes!

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Debbie May 21, 2018 at 1:46 pm

I have oat flour already, is the quantity still the same? Thank you!

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