Quick Chia Breads w/ Coconut Flour (Paleo)

Chia Breads

 The Griddled Version (above), and for me, the preferred way.


Quick Chia Breads w/ Coconut Flour
Yields 6
So quick and easy. I experimented with 4 batches. These can be baked or cooked on a griddle pan. I prefer the griddle.
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  1. 1/4 cup ground chia seeds
  2. 1/4 cup coconut flour
  3. 3 eggs
  4. 1/2 teaspoon sal en grano
  5. 1/2 teaspoon onion powder
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon oregano
  8. 1/2 teaspoon baking powder
  9. 1 cup filtered water
  1. Grind the chia seeds in the blender.
  2. Then put the rest of the ingredients in the blender.
  3. For the baked version: Grease a cookie sheet. Spread batter to make 6 inch breads. Bake for 15 minutes in a 350 degree oven. With a metal spatula, scrape the tortillas off the pan carefully. Then place on a flat griddle pan to slightly brown the top sides, if desired.
  4. For the griddle version, opposed to baking, the breads should be no more than 6 inches for ease in flipping. Get the griddle pan nice and hot and brush the pan with oil between breads. When the bottom side of the bread disc seems done--about 1 to 1 &1/2 minutes--(bubbles will form all over the top as bottom cooks) carefully test to see if the bread is ready to flip with ease. Flip and cook other side till center is done.
  1. Above picture is a kale and cheese sandwich between the oven version of these round breads.
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