Dehydrator Chia Seed Bread

Raw sandwich made with dehydrator chia seed bread on brown paper

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.

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Rate This Recipe
5 from 9 votes

Chia Seed Bread

A simple raw bread recipe, loaded with nutrients from the chia seed
Servings8 slices

Nutrition (For one serving)

Calories: 313kcalCarbohydrates: 20gProtein: 9gFat: 24gSaturated Fat: 2gSodium: 300mgPotassium: 268mgFiber: 13gSugar: 3gVitamin A: 109IUVitamin C: 12mgCalcium: 189mgIron: 3mg

Ingredients

  • 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

Instructions

  • 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.

Notes

In the picture, I served these sandwiches with last week’s Smashed Chickpea and Sweetcorn Salad, fresh tomatoes and green leaves. I also really love spreading a little coconut oil on the bread as ‘butter’. The taste works beautifully with the salad and bread.
Rate This Recipe
5 from 9 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

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May 19th, 2016