In a cup, stir the warm water, yeast and malt syrup or sugar. Let stand until foamy, about 5 minutes.
Stir in the avocado oil.
In a large bowl, combine the flour and salt and stir in the foamy mixture. Stir until a slightly sticky dough is formed and all the flour is incorporated.
Divide the dough into 8 even pieces. Pour the chia seeds in a bowl. Cut a piece of parchment to line the slow cooker as shown.
Form each dough ball and roll into an even shape. Dip each one in chia seeds and place, seam side down, in the parchment-lined crock. Arrange them evenly, 3 on each side, two in the center.
Cover the pot with a clean kitchen towel, then put on the lid and set on high. Time for 90 minutes. Uncover the pan and test with an instant read thermometer, the center bun should be at least 140 F.
Lift the paper out, lifting the buns onto a cooling rack, or into a basket.Serve warm.