• Serves: 4


  • 300g buckwheat
  • 60g chia seeds
  • 125g yoghurt
  • 125ml water
  • 60ml olive oil
  • ½ tsp bicarbonate of soda
  • ½ tsp sea salt
  • ½ lemon, juiced
  • 45g linseed
  • 1 tsp flaky sea salt


Soak the buckwheat in lots of cold water for 2 hours. Drain the buckwheat and rinse in cold water.
Soak the chia seeds in the 125ml of cold water for 30 minutes, it will jellify.
Place the buckwheat and soaked chia, along with all the other remaining ingredients (except the linseed) into a food processor and blitz until a batter consistency with bits.
Add half of the linseed to the batter, reserving the rest for the crust.
Scrape all the mix into a greased and lined loaf tin, scatter over the remaining linseed with the sea salt and bake at 170oC for about an hour or until springy to touch.
Allow to cool before slicing.


264kcal, 12.5g fat, 1.8g saturates, 32.7g carbs, 1.5g sugars, 5g fibre, 6.7g protein, 0.36g salt

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