Hearty Chia Seed Bread (Gluten & Dairy Free)
This hearty, chia seed bread is so simple to make - it's just a 4 step process with no mixer needed! It's a naturally healthy seed loaf that's gluten & dairy free.
Servings: 12 slices
Calories: 133kcal
Ingredients
- 40 grams ground chia seeds about ½ cup
- 1 cup water
- 300 grams buckwheat flour about 2 ½ cups
- 3 teaspoons baking powder
- ¾ teaspoon salt
- ⅔ cup water
- ⅓ cup pure maple syrup
- ¼ cup vegetable oil
- 2 Tablespoons sesame seeds
Instructions
- In a small bowl, mix the ground chia seeds and 1 cup water with a fork. Mix until the chia seeds are completely combined with the water. Set aside.
- In a large bowl, add the buckwheat four, baking powder and salt. Whisk until combined.
- Add the ⅔ cup water, maple syrup, oil and chia seed mixture to the flours and mix using a sturdy spoon. Mix for 30 seconds to fully incorporate ingredients.
- Set batter aside to rest for 30 minutes.
- Meanwhile, prep the 8" x 4.5" baking pan by spraying lightly with cooking spray. Then place a piece of parchment paper in the pan, forming the edges. Allow paper to drape over the sides of the pan.
- Preheat oven to 350F.
- Scrape batter into prepared pan and sprinkle with sesame seeds.
- Bake for 1 hour or until toothpick tests done. Start checking at 50 minutes.
- Allow bread to cool in the pan for 5 minutes. Remove from pan and let cool on a wire rack, cooling completely before slicing.
Notes
- Measure ingredients by weight if weight is given.
- All ingredients should be at room temperature.
- Grounding the chia seeds ensures that there are no large pieces of seeds in the bread.
- The oil can be substituted with melted coconut oil or even canola oil.
- The maple syrup does not make this bread sweet, just balances out the heartiness. It can be substituted with honey or completely omitted and replaced with water.
- The Bouchard Farm brand of buckwheat flour is the brand recommend for this recipe. If desired, it can be substituted with one of these substitutes for buckwheat.
- The sesame seeds can be substituted for poppy seeds or even sunflower seeds.
- Make sure to let the batter rest for 30 minutes before baking.
- This bread can be stored at room temperature for 1 day. After that, slice the loaf and freeze the slices for longer storage.
