Kale Crisp Bread

Super Power Chia, Kale Crisp Bread

Super Power Chia, Kale Crisp Bread


  • 1/2 cup Chia Seeds
  • 1/2 cup Raw Sunflower Seeds
  • 1/2 cup Raw Pumkin Seeds
  • 1/4 cup Kale Crisps crumbles (flavor of choice - I did Almost Naked)
  • 1/2 cup Gluten Free Rolled Oats (ground into flour)
  • 1/4 cup Brown Rice Flour (or other gluten free flour of choice)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Sugar
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Fine Grain Sea Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1 1/2 cup Water


This bread keeps for 2-3 days max--any longer, it gets gummy in texture. I suggest freezing it and then toasting directly from the freezer.


Step 1 Preheat oven to 325F. Line 9x13 pan with parchment paper (leave the lip at the edge so you can pull it out)
Step 2 Blend rolled oats in high-speed blender until fine flour forms.
Step 3 Add all dry ingredients to large bowl and stir well. Stir in water until combined. The mix will be very watery at first, but it will thicken up fairly quickly. Scoop it into the pan and spread evenly with spatula. Sprinkle bread with sea salt (optional) before going into the oven.
Step 4 Bake at 325 for 25-30 minutes or until firm to the touch. Let cool in pan for 5 minutes, then lift out and transfer to cooling rack for another 5-10 minutes.
Step 5 Slice and enjoy!