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Buckwheat Bread

This gluten & dairy free bread makes a filling & nourishing breakfast idea. Try toasting & topping with avocado, poached eggs or nut butter.
Servings 1 loaf


  • 2 cups ¬†favourite seeds ¬†I like a mixture of sesame, flax, pumpkin, chia and sunflower.
  • 1 tbsp tumeric
  • 1 tsp paprika
  • 1/2 cup chopped almonds
  • 1 1/2 cup buckinis rinsed (activated buckwheat)
  • 1/2 cup psyllium husks
  • 1 cup water
  • 1/4 cup melted coconut oil
  • 1 tsp. sea salt


  • Preheat oven to 160c
  • Mix dry ingredients together in a large bowl
  • Add water & coconut oil and mix very well
  • Cover and let sit on the bench for a few hours or over night
  • Spoon mixture into a lined loaf tin and smooth top with your hands
  • Place in the oven and cook for 40 minutes
  • Remove loaf from loaf tin and place upside down on oven rack and cook for a further 1-hour
  • Let cool completely before slicing
  • Store in an airtight container for up to 1 week, freezes well also.
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