Buckwheat Chia Bread


Is there ever a day where I’m not trying to dream up a delicious bread recipe that agrees with my body? The answer to that would be, NO. There’s always a solution, it’s just a matter of figuring out how to create it!

This  Buckwheat Chia bread is yeast free, egg free, gluten free, grain free (buckwheat is not a grain!), dairy free, organic, packed with fiber, protein, manganese, calcium, selenium, magnesium, phosphorus, niacin, folate, B6, zinc, omega-3, beta carotene, and is fantastic for the gut. You can even make it completely vegan by exchanging the raw honey for maple syrup. It has a lovely little crunch from the pumpkin and chia seeds and the flavor is fantastic! I ate it plain as a snack yesterday and this morning I made an open faced sandwich for breakfast by toasting it, spreading it with a homemade thick coconut kefir, and layered it with english cucumber, poached chicken, fresh parsley, oregano, and a pinch of sea salt. Delicious!



Buckwheat Chia Bread

1 1/4 Cups of Organic Raw Hulled Buckwheat Groats

1/4 Cup of Organic Chia Seeds

3 Tablespoons of Organic Coconut Flour

1 teaspoon of Double Acting Baking Powder

3/4 teaspoon of Celtic Sea Salt

2 Tablespoons of Organic Psyllium Husk Powder

1 1/2 Cups of Filtered Water

1/4 Cup of Organic Extra Virgin Olive Oil

2 Tablespoons of Local Raw Honey

1/2 Cup of Filtered Water

1/4 Cup of Organic Raw Pumpkin Seeds

1 1/2 teaspoons of Organic Chia Seeds

Pinch of Celtic Sea Salt

*Preheat oven to 325 degrees (See note at bottom of instructions) and prepare an 8 1/2 x 4 1/2 (inside measurement) pan with non stick spray or oil and line with a piece of parchment that covers the bottom and goes up the two longest sides with an overlap to lift out the bread.

  1.  Process the groats and chia in a food processor until you get a flour consistency, about 5-10 minutes. There will be visible chia seeds and it will feel a bit grainy.
  2. Add the coconut flour, baking powder, 3/4 tsp of sea salt, and process for 1 minute.
  3. Using the 1 1/2 Cups of water, whisk in the psyllium husk powder and let it sit for a minute or so until gelatinous. Pour into a medium bowl.
  4. Add the extra virgin olive oil and the raw honey and whisk to combine. Add the remaining 1/2 Cup of water and whisk to combine.
  5. Add the flour mixture and whisk to combine. Pour into the prepared pan and spread out very lightly if necessary.
  6. Sprinkle with the pumpkin seeds, the 1 1/ 2 teaspoons of chia seeds, and the pinch of salt.
  7. Bake for 48-50 minutes. Cool for 10 minutes before removing from pan onto a cooling rack. Cool Completely before slicing.

NOTE** I use convection for all of my baking and cooking. If you have a conventional oven you can either raise the temperature to 350 degrees and keep an eye on the baking time, or you can keep it at 325 degrees and it may take as much as 10-15 minutes more baking time. Keep an eye on it!


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