Buckwheat Bread

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



(Makes 1 loaf)

2 cups of your favorite seeds, I like a mixture of sesame, flax, pumpkin, chia and sunflower.

1 tbsp turmeric

1 tsp paprika 

½ cup of chopped almonds

1½ cups of buckinis, rinsed (activated buckwheat)

½ cup psyllium husks

1-cup water

¼ 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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