Buckwheat Chia Bread

Chef: Erica Polowski
Serves: 12 slices
Prep Time: 30 minutes
Total Time: 1 hours 10 minutes


  • 1/4 cup chia seeds
  • 1 cup water
  • 2 1/2 cups buckwheat flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2/3 cup water
  • 1/4 cup canola oil
  • 1/4 cup sunflower seeds (optional)


  1. In a measuring cup or small bowl, whisk together the chia seeds and 1 cup of water. Allow to rest for 20 minutes to form a gel.
  2. In a mixing bowl combine buckwheat flour, baking powder, salt 2/3 cup water and canola oil. Add the chia gel and mix just to combine; do not overmix! Set aside for 10 minutes.
  3. Preheat oven to 355 degrees F. Lightly grease an 8 inch loaf pan and line with parchment paper to prevent sticking.
  4. Spoon the dough into the loaf pan and smooth out evening. The mixture will be quite sticky. Sprinkle sunflower seeds if desired and bake for about 1 hour and 10 minutes or until a toothpick comes out of the centre clean.
  5. Remove from the oven and allow to cool completely before removing from the loaf pan. Slice and enjoy!

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