Everyone cracks on about Omega 3’s, but all anyone knows about is omega 3 in fish.

Enter Chia. Chia rocks.

Chia is 20% Omega-3, 20% protein, stacked full of fibre, has 5x as much calcium as milk, 7x more vitamin C than oranges, and 3x as much iron as spinach.

Other options for Omega 3 also include linseed, flaxseed oil, hemp seeds, cauliflower, sesame seeds (and therefore tahini) and brussel sprouts (I knew they were good for something!).

Anyway, I saw this pretty cool recipe on Oh She Glows and had to give it a go, although her photos are ten times better than mine!

I ate it at work for lunch with avocado and tomato with a sprinkle of salt and pepper, but you could have it with hummus, with soup or in any situation really where you’d have a cracker or a piece of toast.

The best part about eating it, was that it took about 5 seconds to prepare, and I knew that it was really healthy.

My recipe is slightly different to Angela’s because I didn’t have a number of the ingredients, but it still turned out really well.

Chia Flatbread


  • 1 cup oats
  • 1/2 cup chia seeds
  • 1 cup sunflower seeds
  • Handful almond flakes
  • Pinch sugar
  • Pinch salt
  • Mixed herbs
  • 1 cup water

Chia Flatbread


Preheat the oven to 150C.

Put the oats in the food processor and blitz’em until they’re powdery. Mix everything together in the bowl (don’t worry if it is a bit watery to start, keep mixing for a few moments and it will become harder).

Put in a lined baking tin and squish down.

Cook for about 25 minutes.

Freezes well.