Chia pan bread
Chia Pan Bread.
This bread is very versatile, nutritious and filling.
Ingredients for four buns
8 Tablespoons ground chia seed – use milled chia seeds or grind your own
2 teaspoons of baking powder
8 Tablespoons plain flour of choice – I like to use quinoa flour, potato flour, oat flour or spelt flour
2 eggs
Half a grated onion/or half a zucchini grated/or same quantity grated carrot
Method
Put the ground chia seeds in a bowl with the flour and baking powder.
Mix well.
Grate the onion or other vegetable of choice into the eggs and beat well with a fork.
Add the egg mixture to the dry ingredients, mix well then turn out onto a floured board.
It will look like this (not very appetising)
this is how your bread will look when first turned out on to the board
Knead well until all the dry ingredients are absorbed and it starts to look a bit oily.
It will look like this
raw chia dough after kneading
Shape into four bun sized flat circular shapes
divide into four pieces, roll and flatten out
Use a heavy based non-stick fry-pan and cook for a few minutes on either side with a lid or cover to keep the heat in.
chia buns ready for cooking
four cooked buns with one cut through the middle
Top with your favourite spread.
finished chia pan bread with fruit spread and yogurt
I use this to make make four 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:
This bread can also be baked in a hot oven for about 10 to 15 minutes.
I love his site I will try the bread , and let you know how good it is
Love the pudding!
So how did you like it, Anne?
Mine was very wet and needed to use lots of added oat flour to be able to handle and form it. I could no way knead it even after the added flour.
I’ve made it twice and both times it was way too wet.
Hi Dick. I am at a loss to know why your mixture is so wet. All I can suggest is for you to use less liquid. Try adding the liquid slowly until the dough is in a state where it is able to be kneeded.
I’m curious as to why 2 eggs? Why not 1 egg & 1 chia seed egg substitute?
Hi Linda, the recipe seems to work better for me as is. Using chia seed egg substitute works better if that is the only way you use chia seeds in the recipe.
Also – can you add nutritional yeast for a “cheese” flavor?
I don’t see why not Linda. Try it and see.
i just made this chia pan bread and let me tell you i love it..mine was dark because i used black chia seeds so it didnt look like your picture. i did it in the oven and just had to try it, yum yum yummy thank you for this recipe.
Hi Gloria, Yes, that recipe is very versatile and lovely when baked in the oven. So glad you enjoyed it 😀
Hi! Thank you very much for this recipe!! I made it tonight. I made only 2 buns, but next time I will make them a bit smaller and thinner. These 2 sliced in half very good tho. I ate a half. Tomorrow I’m making hummus and will have more then.
All of your recipes sound very good. I will be trying more!!
Chia pan bread is a very versatile recipe, and very forgiving I find. I prefer my buns a little on the thin side and have tried them with hummus — its a wonderful combination!
Hi. I just wanted to say that I made the Chia pan bread and found it very nice. I have also tried a few different ways of making it. Instead of the onion or carrot I have used half a small banana…mashed.. with a little sweetener if you like to use it. Cooked this way the Chia bread is lovely served with morning or afternoon tea. I have also used 2Tabs Ricotta cheese in place of the onion or carrot then used the Chia bread to make beef and veggie burgers very, very tasty. Love Chia and l love this site. cheers Patty
Hi Patty. Thanks for your tips on how to use the chia pan bread recipe. It really is a very versatile way to use chia seeds, and I love to see my recipes adapted in this way. Cheers.