Crunchy Chia Bread

This Crunchy Chia Bread is the perfect alternative for gluten-free diets, it is easy and quick to make, packed full of healthy protein and fats and has a great crunchy nutty flavour that holds together really well.

Crunchy Chia Bread

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Lets be honest, bread often gets a hard time, many people try and avoid it or go through phases of leaving out bread from their diet. I am guilty of this, I don’t feel bread adds any nutritious benefits to my daily diet and it often makes me feel ‘meh’ and a brit groggy but there are times when a bit of good quality bread is needed, for example, a nice piece of crusty bread with soup or homemade baked beans.

I like to make bread at home as it feels like an accomplishment and it is a quick and easy task… until now! Unlike yeasted breads that require proofing which takes hours and kneading to develop the yeast, this Crunchy Chia Bread is similar to my Seeded Spinach Bread doesn’t require any yeast or kneading and it is gluten-free, vegan friendly and packed full of healthy protein and fats from the various seeds. What more could you ask for?

This Crunchy Chia Bread has a great crunch and nutty flavour thanks to the buckwheat flour, oats and seeds, and you could also add some crushed nuts if you wish. It is super simple to make, freezes well and is great paired with a salad and dip combination.

How To:

Start by pre-heating your oven. The simply combine all the dry ingredients in a large mixing bowl and then gradually add the water, mixing it to combine (but do not over-mix) until everything is coated evenly and then transfer to a loaf pan or mini loaf pans and bake until golden. Remove from the oven and let cool completely before slicing. Then store it in the fridge for up to 2 days (any longer will result in a gummy texture) or in the freezer cut into slices for a convenient snack which must be thawed before consuming.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Crunchy Chia Bread
Prep time
Cook time
Total time
Recipe type: Gluten-Free, Vegan, 30 Minutes or Less
Cuisine: Snacks, Bread
Serves: 1 loaf (12 slices)
  • ½ cup (80g) chia seeds
  • 1 cup (140g) sunflower seeds and pumpkin seeds or a mixture of nuts
  • ½ cup (50g) rolled oats, processed into a flour (gluten-free if required)
  • ¼ cup (25g) buckwheat flour (or more oat flour)
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp brown/coconut sugar
  • ½ tsp fine sea salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 cup (240ml) water
  1. Preheat oven to 160C/320F/Gas Mark 3 and line a loaf pan with parchment paper.
  2. Add all dry ingredients into a large bowl and stir well until combined. Stir in the water until combined.
  3. Place the mixture into the pan, smooth out the top and sprinkle the bread with fine sea salt and additional seeds.
  4. Bake for approx. 25 minutes, or until golden and firm.
  5. Let cool in the pan for 5 minutes and then transfer it to a cooling rack for another 5 minutes.

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