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.
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?
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!
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.
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.
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!!!
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.
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!!
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. :)
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?
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!
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 :)
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!
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.
Hi Lavonne, Oh I’m so glad you enjoy it! Thank you so much for letting me know :)
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
I loved this “bread” recipy! It is super delicious and filling! Thank you so much for this..
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!
Thanks for adding this on about grain free its exactly what i was looking for!
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 :)
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!
I am allergic to buckwheat what can I use as a substitute? Love your website.
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!
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!
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!
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
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!!
Never mind! I definitely missed it in the beginning! :-)
Hey Ashley, I used a square pan (8-inch I think, but check the directions as it should indicate). Enjoy!
These look amazing!! I can’t have sugar- would stevia work???
How long will these keep when frozen? Thanks for your response and this great recipe!
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 :)
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).
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.
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).
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.
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!