A simple raw bread recipe, loaded with nutrients from the chia seed
I read somewhere that the word “chia” is the ancient Mayan word for “strength”, which means that this is strength bread and any sandwiches made from it are strength sandwiches
There’s a reason chia has become so popular in the last few years (aside from the strength thing). It’s loaded with Omega 3 fatty acids, calcium, manganese, magnesium and phosphorus.
All this and the fact that calorie for calorie, they are the most nutrient dense food for several of these important nutrients.
This is also a great recipe if you’re looking to make good use of the almond pulp leftover from almond milk. Personally, I made the almond pulp for this recipe, so I had almond ‘left over’. That will quickly be dispatched making this Turmeric Tea, swapping out the hot water for almond milk.
Chia Seed Bread
Nutrition (For one serving)
- 1/4 cup olive oil
- 2 courgette medium size, peeled, roughly chopped
- 1 cup water
- 1 onion medium
- 1/4 cup nutritional yeast
- 3 tbsp lemon juice
- 1 tsp salt
- 1 cup chia flour ground chia seeds
- 1 1/2 cup almond flour or 2 cups almond pulp from almond milk
- 3 tbsp psyllium powder
- Blend the olive oil, peeled courgette, water, onion, nutritional yeast, lemon juice and salt in a highspeed blender.
- Grind the chia flour, almond flour/pulp and psyllium powder in a food processor for a few seconds, then pour in the blended mixture from step one, grinding until a batter is formed.
- Spread the batter on 2 nonstick dehydrator sheets about ½ cm (⅕ of an inch) thick.
- Dehydrate for around 4 hours at 105 degrees F.
- Remove the nonstick sheet and cut the bread into 8 individual slices (4 per tray) and return to the dehydrator, just on the mesh sheets this time, for another 8 hours, or until you’re happy with the texture.