Travel-perfect chia bread
Realizing how late I am to the party here, I’ll just go ahead and admit something: I’m pretty new to the chia seed game. And on the whole, most of my experiences with it have been, uh, underwhelming.
I’ve stirred together chia pudding a handful of times—mediocre results. I’ve sprinkled them into smoothies—not life-changing. I hear tales of a miraculous creation called chia jam, but ran out of pre-China time before I was able to give it a shot (and chia isn’t exactly a high-demand item here).
This bread, though? This bread totally rocks, and in more ways than one. It fits, of course, into the vegan and no-sugar added categories, and for those trying to cater to basically any allergy, this stuff does the trick. Grain-free, tree nut-free, oil-free, soy-free…I have no particular problem with any of the above, but do realize that some readers choose to avoid them for their own reasons. Trust me: this bread is gonna be your best friend.
My two favorite things about it: 1) it keeps you super full (chia seeds are a protein-packed source of healthy fat!), and 2) it can survive two hours of airport waiting time, then a six-hour flight and a 12-hour flight after that to boot. Best carry-on buddy or what?! It does only last about a day or two before getting somewhat gummy, so be sure to consume it as quickly as possible, but while you do, enjoy the freshness and super-unique flavor profile, aight?
I came across this recipe on Oh She Glows (Angela is a total genius at kitchen creations), but adapted it lightly to match the spices and herbs I had on hand. I’m willing to bet a sweet version would also be heavenly (cinnamon? Nutmeg? Vanilla?), as would toppings of hummus or jam. If you wanna get real crazy, make a sandwich out of it and get back to me with the results!
Travel-perfect chia bread
Adapted from Oh She Glows
Makes 8 slices
1/2 c chia seeds
1/2 c raw sunflower seeds
1/2 c raw pumpkin seeds
1/2 + 1/4 c rolled oats, pulsed into flour from your food processor or blender
1 tsp dried oregano
1 tsp stevia
1 tsp herbes de provence
1/2 tsp lemongrass, chopped very fine
1/4 tsp onion powder
1 c water
Preheat oven to 325 and line an 8x8 baking dish with parchment paper (the original recipe calls for a 9x9 pan, but I had no problems using the 8x8).
Add all dry ingredients into a large bowl and stir to combine. Add in the water, stirring to combine. The batter will be very watery at first, but will thicken within a few minutes.
Scrape batter into pan and spread as evenly as possible, using a spatula if necessary. Sprinkle lightly with sea salt if desired. Bake at 325 for about 25 minutes, or until firm to the touch (this actually took about 40 minutes for me, but I was working with a pretty crappy oven).
Allow baked bread to cool 5 minutes, then use the parchment paper edges to lift it out and place on a cooling rack. Let cool another 10 minutes, then slice and serve.