Buckwheat & Coconut Bread


  • 150g buckwheat flour
  • 50g coconut flour
  • 50g psyllium husks
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • handful fresh berries – blueberries/raspberries/strawberries/redcurrants
  • 5 eggs, whisked
  • 1 tblsp olive oil
  • 125 ml coconut milk
  • 1tblsp honey


  • Preheat the oven to 180C and line or grease a loaf tin before starting.
  • Combine the buckwheat flour, coconut flour, psyllium husks, baking soda and sea salt in a large bowl.
  • Make a well in the middle of the dry ingredients and pour in the eggs, vinegar, oil, honey and coconut milk and mix well.
  • Pour batter into your loaf tin.
  • Bake at 180°C for 30 minutes.