Breakfast/ Snacks

Buckwheat Oat Soda Bread

Who would have thought I would have gotten more messages about oat bread than freaking caramel squares! As I’m editing photos I like to share them on my Instastories to give people the heads up as to what recipes are coming soon. I posted a picture of this bread and had loads of people messaging me asking me where the recipe was on my site! Soooo…. that was only yesterday and I figured it was my duty to simply get it up straight away.

I did a fair amount of baking over the Bank Holiday weekend. I actually made three loaves of bread and this was the one that came out on top. Now lets be clear, it’s not like a traditional soda bread. It’s much more tender, has a beautiful crust, and is not quite so easy to slice. However, if you refrigerate it overnight once fully cooled it’s a little easier to slice. I wanted to create something, egg, gluten and nut free. I don’t personally do super well at this current moment of time with alternatives to dairy yogurt in any sort of large amounts. On a journey to truly heal my stomach, I’m back on strict Low Fodmap and need a little more variety in my life when it comes to evening snacks.

I love a slice or two of this toasted with some coconut oil or ghee, some heated frozen raspberries for that hit of sharpness.

Buckwheat Oat Soda Bread

Print Recipe
By Serves: 8 slices Prep Time: 15 minutes Cooking Time: 50 minutes


  • 140g buckwheat flour
  • 150g porridge oats, gluten free if necessary
  • 30g milled flaxseed
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp Pink Himalayan Rock Salt
  • 2 tbsp (30ml) apple cider vinegar
  • 330ml water or dairy free milk of choice



Preheat oven to 180C (350F).


Line a 1lb life tin with baking paper and lightly grease with melted coconut oil or butter.


Mix together all ingredients in a large bowl. Set to one side for 10 minutes.


Place mixture into prepared tin.


Bake for 50 minutes.


Allow to cool in the tin for 10 minutes and then transfer to a wire rack to cool fully.


Slice when fully cool; store in the refrigerator for up to five days or freeze for up to one month.

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