What’s life without a sandwich? These chia seed sandwich thins are perfect for those who, like me, love seeded bread and prefer it gluten free.
Sadly, your standard loaf of bread isn’t what is used to be… with most commercial breads being full overly refined ingredients, sugars (especially corn syrup), additives, preservatives and dough enhancers that can interfere with hormone balance and metabolism, I have resorted to making my own or getting some it from a good quality bakery or farmers market. While I always keep a stash of my gluten free buckwheat and seed bread in the fridge or freezer – these sandwich thins are a lot easier when it comes to making a sandwich and bringing it on the go. And like the brea, they are free from gluten, wheat, dairy and yeast!
Nutritionally they are packed with healthy omega 3 fatty acids and are very rich in natural fibre that helps improve bowel function while also having a very satisfying effect that will leave you feeling full for hours. Additional to fibre and healthy fats, these sandwich thins are also a good source of calcium, magnesium, manganese, zinc & plant protein.
I am a big a fan of buckwheat and usually use it as a gluten free substitute to most wheat flours. Buckwheat groats are the most common type of buckwheat and is easy to come by in health food stores and whole food super markets. Buckwheat flour is also easy to find but if need be you can easily make your own flour simply by processing the groats in a food processor until ground to a flour-like consistency. The whole groats are also super versatile and can be roasted and used in cereals, salads or cooked and added to soups and stews.
Qualities Of Buckwheat
- A great source of high-quality, easily digestible proteins.
- An excellent meat substitute and has more protein than corn, millet, rice, or wheat. It is also rich in the two amino acids, lysine and arginine, both of which are essential for a healthy heart and strong immunity to illness and tend to be scant in grains.
- Great for the digestion, buckwheat is known to strengthen and support the digestive system.
- Free from chemicals. Buckwheat grows so quickly that it usually doesn’t require a lot of chemicals or pesticides to grow well, making it a lot cleaner compared to a lot of other wheat grains.
- Naturally gluten-free. Buckwheat is an excellent alternative for those with celiac disease, gluten allergies, or anyone trying to avoid gluten.
- Low glycemic index and prevents rapid spikes in blood sugar, which is associated with inflammation, mood swings & weight gain. More over, its high protein and fiber content help normalize blood sugar levels, benefitting those with diabetes and anyone trying to lose weight. Research published in the Journal of Agricultural and Food Chemistry also point out that a single dose of buckwheat seed extract lowered blood glucose levels by 12-19% within 90-120 minutes.
- High in the natural flavonoid rutin. Rutin helps extend the activity and effect of vitamin C and other antioxidant nutrients.
- ½ cup chia seed
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup gluten free oats (or oat flour)
- ¼ cup buckwheat flour
- 1 tsp sea salt
- 1 tbsp virgin coconut oil
- 1 cup water
- Preheat oven to 160°C (320°F)
- Mix all dry ingredients together in a bowl and combine well
- Add water and coconut oil and mix well until mixture thickens as the chia seedss absorb the liquids
- Place in an 8" square baking tray lined with non stick parchment paper (or greased with oil)
- Bake in the oven for 25 mins
- Remove from baking tray and bake for an additional 10-15 minutes until golden brown and firm (fanforce).
- Remove from oven and cool on cooling rack for 15-20 mins before cutting the bread into sandwich squares.
- Slice through the middle and serve with your favourite toppings.
- Keeps well in the fridge for up to 3 days. Freezes well.
The recipe is as simple as it looks and is really hard to mess up!