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.
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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Super Power Chia Bread
Yield
4 slices
Prep time
Cook time
Total time
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.
Ingredients
- 1/2 cup chia seeds
- 1/2 cup raw sunflower seeds*
- 1/2 cup raw pumpkin seeds
- 1/2 cup gluten-free rolled oats, ground into a flour
- 1/4 cup raw buckwheat groats, ground into a flour (or more oat flour)
- 1 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp dried thyme
- 1/2 tsp fine grain sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup water
Directions
- Preheat oven to 325°F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
- Add rolled oats and buckwheat into a high-speed blender. Blend on highest speed until a fine flour forms.
- Add all dry ingredients into a large bowl and stir well until combined. Stir in the water and quickly scoop this mixture into your prepared pan. Spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Sprinkle the bread with Herbamare or fine grain sea salt before going into the oven.
- Bake at 325°F for about 25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!
- This bread keeps for 2-3 days max – any longer and it gets gummy in texture. I suggest freezing it for enduring freshness. I like to toast it straight from the freezer!
Tip:
1) I made a batch without sunflower seeds and it still turned out great. I’m sure you can play around with the seeds (or even add nuts!) and reduce them if desired.
2) A reader successfully made a batch using brown rice flour and quinoa flour- I’m sure you can play around with the flours too.
3) I’m not yet sure how long this stays fresh for – my guess is a couple days. However, I expect it should freeze well, but I have yet to try it. I’ll update this when I do and be sure to leave your own tips in the comments section!
Nutrition Information
(click to expand)
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?
This is terrific!! I made some strawberry jam to go along with it, and the bread is as awesome as you promised!! Thank you! (:
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!
Me too, gummy and bland. Did cooking it longer or thinner work better? I’m hesitant to try it ever again!
Have you tried sprouting the nuts?
Ahem, seeds rather
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.
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!
I meant broiler, not broker. I’m work in the financial industry. Can you tell?
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.
Can’t wait to try! Can you tell me how many servings it makes? Or how many you calculated for?
Thanks!
these look amazing i im going to make them today!!! can they be kept in the freezer???
sorry nevermind just read what you said about freezer!!!! and other peoples comments that have tried it!! excited to try!
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!
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!
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 :)
Hey there! Can’t wait to try this recipe- any chance you can omit the sugar? Will it still work?
Thanks!
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
I used ordinary oats and it was fine.
I really want to make this but I don’t have a blender. How can I substitute with a different type of flour?
Would oat flour do the trick or is it better to grind up the oats?
Can you use quinoa flour, or any flour instead of the oats? Would that dramatically affect the flavor???
I just made this bread. It is delicious! I used sesame seeds instead of sunflower seeds. I will make it again. Thank you!
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!