Add the oat or buckwheat flour and all the seeds and salt to a large bowl and mix well. You can make your own oat flour by processing some rolled oats in a food processor until they form a rough flour.
Add 1 cup of water to the mixture and mix through. Allow to sit for about 5 minutes until the chia seeds have absorbed all the water and a spongy jelly texture forms
Flatten the mixture on to a lined baking tray to 1cm thickness. Try to get the edges as square and straight as possible.
Bake at 180 C for 20 minutes.
Allow to cool slightly before cutting the bread into square "slices"
You can store the bread in the fridge for a couple of weeks or freeze your slices in a zip lock bag in the freezer and toast the slices before serving. They will last a very long time when frozen.
Recipe by Talida Voinea at https://talidavoinea.au/super-seed-chia-bread/