Day 170 – Chia Bread

Chia Bread
Chia Bread

Today is the first of May and I am beginning to count down to my half way mark…

By Day 183 I will be half way to reaching my goal of 365 new recipes in 365 days!  It seems amazing to believe that I have actually prepared 170 different raw food recipes – who would’ve thought there could be so much variety.

Today it is a simple bread recipe.  I am not convinced I have done it quite right but the result is still yummy and this bread is better than the last recipe for bread I tried.

I actually think I should have put all the ingredients into the processor rather than just mixing together… but hey I was just following the recipe!

Tastes yum anyway.


3/4 cup flaxseed, soak for 12 hours

3/4 cup ground flaxseed

2 Tbsp. chia seed, soak for 6- 12 hours (I used black chia in this recipe)

1/2 cup sunflower kernels, ground

1/2 cup sunflower kernels

Juice of 1 lemon


Mix all ingredients together in a large bowl, add extra water if necessary to make the mixture spreadable (I actually think the recipe should say, process all ingredients together in a food processor until well combined).

Spread about 7ml thick on a lined dehydrator tray (makes 1 tray of bread).  Dehydrate at 115 degrees Fahrenheit overnight.

Flip and remove teflex and dehydrate another 1 hour until not sticky.  The aim is for the bread to still be pliable, not crispy and not sticky.  Mine was a little overdone after being in the dehydrator overnight (about 12 hours).

Cut the sheet of bread into 9 squares and store in the fridge in an airtight container.  Will last 2 weeks in the fridge or 3 months in the freezer.

I might make myself a Chia Bread Sandwich tomorrow for lunch – bit of avocado, some lettuce and tomato 🙂

A little crunchy but still very tasty bread.

Ally x

Giving credit where credit is due…

Thanks Karen for this recipe – am wishing I paid more attention in class and did less talking 🙂



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