Chia pan bread
Chia Pan Bread.
This bread is very versatile, nutritious and filling.
Ingredients
2 Tablespoons ground chia seed (grind 2 T chia seeds)
1 and a half teaspoons of baking powder
2 Tablespoons plain flour of choice – I like to use quinoa flour, potato flour or oat flour
1 egg
Half a small onion/or half a small zucchini/or same quantity grated carrot
Method
Grind chia seeds and place in a bowl with the flour and baking powder.
Mix well.
Blend the egg with the onion or other vegetable of choice until smooth.
Mix the egg mixture with the dry ingredients.
Turn onto a floured board and flatten out until its quite thin.
Oil a heavy based fry-pan and cook for a few minutes or either side.
Top with your favourite spread.
I like to divide this in half and make two hamburger bun sized flatbreads and cut them in half through the middle when cooked.
This is great topped with salad/meat/cheese as an open sandwich.
It is also great topped with tomato and cheese & grilled for a tasy and filling lunch
NOTE:
If you use a flour that has gluten, such as wheat flour, this bread can be kneeded and baked in the oven or in a pan. When cooked it has a lighter, more bread like texture.
Hi
I tried the chia pan bread recipe this morning, and it was not at all successful. First of all I tried the basic recipe e.g. 2 tbsps ground chia, 2 tbsps flour, one egg, etc, but it ended up a horrible grey wet mess, and in no way could I have handled it. Not wanting to waste the ingredients I added another tablespoonful of chia seed and one more of flour with the intention of making it into two buns and baking it in the oven. It was still quite wet, so added plenty of flour onto the board I was kneading it on, and managed to get it to form two buns. I then baked them at 180 degrees (fan oven) for approx 18 minutes, and ended up with two buns as hard as bullets. So a definite no, no, for me. They didn’t even taste very nice.
I did try the ground chia made into a porridge with hot milk and sweetened with agave nectar and this was very nice.
Hi Beryl. It looks as though I need to put photos on this blog to show what the dishes should look like. I have resisted this because I am a very average photographer. I use this recipe often and love it. One question, did you use the baking powder? The bread would be very hard without it. Also, the addition of a vegetable such as half an onion makes it more flavorful.The mixture makes two “buns” when flattened out to about a quarter of an inch. It will rise more when kneaded. This link http://heathereatsalmondbutter.com/2011/02/01/a-day-of-new-eats/ shows how it should look. It can be cooked in the oven, but is easier to control when cooked on the top of the stove in a heavy bottomed pan.
Glad to hear you enjoyed the chia porridge.
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