In Chia Seeds, Vegan, Wellness

Please note: This Chia Seed bread recipe requires a dehydrator oven to make. Dehydrators enable many dishes to be made without cooking, hence without destroying vitamins, minerals and enzymes. They also allow you to create many delicious healthy grain-free ‘breads’.

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.

  • 1/4 cup olive oil
  • 2 medium peeled courgette (zucchini), roughly chopped
  • 1 cup water
  • 1 medium onion
  • ¼ cup nutritional yeast
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 cup chia flour (ground chia seeds)
  • 1 ½ cups almond flour or 2 cups almond pulp (from almond milk)
  • 3 tablespoons psyllium powder
  1. Blend the olive oil, peeled courgette, water, onion, nutritional yeast, lemon juice and salt in a highspeed blender.
  2. 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.
  3. Spread the batter on 2 nonstick dehydrator sheets about ½ cm (⅕ of an inch) thick.
  4. Dehydrate for around 4 hours at 105 degrees F.
  5. 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.

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.


Born in England, Russell James at the age of 28 in 2004, went to Koh Samui, Thailand, to do a fast to clear up his skin problem where he discovered raw food.Excited by the vibrancy, creativity and health benefits of raw foods Russell aka The Raw Chef now reaches thousands of people worldwide teaching organic plant-based recipes via online courses.

Today, Russell continues to inspire others on how to easily integrate raw foods into their daily lives.

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