Alright, I’ve already described my love affair with chia seeds in a previous post, so this will just add some more flame to the fire. I LOVE CHIA SEEDS. I love them so much that I want to put them in everything – smoothies, puddings, fizzy drinks – and bread. This bread recipe is so amazingly simple, quick, and easy to follow. It also makes some of the heartiest, most satisfying snack food – think post-workout, or something to really tide you over for a while. Oh, and did I mention that this is vegan, eggless, and can be made gluten-free? Praise the chia seed!
- 1 9×9 pan, covered with parchment paper
- 1/2 cup chia seeds
- 1 cup raw pumpkin seeds (can substitute other seeds – sesame, for example)
- 3/4 cup oat flour (can be made with gluten-free oats)
- 1 tsp. sugar
- 1 tsp. oregano
- 1/2 tsp. thyme
- 1/2 tsp. fine grain sea salt
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 cup water
Preheat the oven to 325 degrees. Make sure your pan is lined with parchment paper. Combine all the dry ingredients together, then add water and stir for about 2 minutes, or until it starts to thicken. Pour batter into the pan and even out the surface using a spoon (or your hands!). Bake for about 25 minutes; take out and let cool. I love to eat this with some homemade, low-sugar strawberry jam I get from some Italian friends, but it would also be extra-hearty with peanut butter. Be sure to eat this quickly, because it turns kind of gummy after 2-3 days (you can always share with friends!….who are we kidding, you’ll eat it all…I know I do….).
This recipe was adapted slightly from the amazing Angela Liddon over at Oh She Glows. Such a great website! Head over and check her out!