Sweet Potato & Buckwheat Bread recipe.
Finally got round to posting the recipe for this after testing (and eating!) a few of them.
Gluten and dairy-free sweet potato bread with some plant protein thrown in for good measure.
If I'm being totally honest I'd love to spread some grass-fed butter on a slice of this but given my dairy allergy I can't so, enjoy if you do!
It's delicious with almond butter or even a bit of tahini, which I can't seem to get enough of at the moment.

Sweet Potato & Buckwheat Bread
Ingredients
- 400g sweet potato mash (approx 2 large sweet potatoes)
- 300g buckwheat flour
- 30g pea protein powder (I used Nuzest)
- 170ml unsweetened almond milk
- 2 tbsp extra virgin olive oil
- 1tsp apple cider vinegar
- 2 tbsp of ground flaxseed mixed with 6 tbsp water
- 2 tsp baking powder
- 1/2 teaspoon sea salt
- 1 tbsp pumpkin seeds plus a few for topping
- 1 tbsp sunflower seeds plus a few for topping
- 2 tbsp fresh rosemary, finely chopped (optional)
Instructions
- Preheat oven to 200 degrees.
- Wash the sweet potatoes and place on a baking tray in the oven for 55 mins until soft and slightly oozing. Turn half way through.
- Once cooked, remove sweet potatoes from oven and allow to cool a little before peeling off the skins and discarding (or eat them later!). Allow the potatoes to cool then mash 400g worth.
- Reduce oven temperature to 180 degrees.
- Combine all the dry ingredients into a mixing bowl - sieve the buckwheat flour, pea protein, baking powder, sea salt. Then add the pumpkin seeds, sunflower seeds and rosemary (if using).
- In a seperate bowl combine the wet ingredients - sweet potato mash, almond milk, extra virgin olive oil, apple cider vinegar and ground flaxseed mixture.
- Add the dry ingredients to the wet ingredients and mix well, making sure all the flour is mixed in.
- Using a little olive oil grease a loaf tin all over then pour the bread mix into the tin. Smooth the mixture over to distribute evenly, top with extra pumpkin and sunflower seeds.
- Bake for around 60-70 mins until a metal or wooden skewer inserted into the bread comes out clean.
- Remove from oven and let it sit for 10 mins before transferring to a wire rack.
- Store in an airtight container for up to 6 days.