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Makes large loaf, approx 25cm x 25cm square tin:

  • 1kg of fine buckwheat flour
  • pink himalayan salt
  • gluten-free baking powder
  • 100ml of coconut milk
  • 10ml of cold pressed coconut oil
  • 50g finely chopped sundried tomatoes
  • 10g fresh thyme
  • 500ml water



  • Place your buckwheat flour, baking powder, salt, sundries tomatoes and fresh thyme into a large mixing bowl and mix all of the ingredient together
  • In a separate bowl, mix your coconut milk and oil (melt your coconut oil first)
  • Then add this to your flour mix followed by half of your water
  • Mix really well with your hand
  • Slowly start to add in the rest of the water; you will want quite a wet and sticky dough)
  • Line your baking tin with foil and spread your mix to cover your entire tin
  • Pre-heat your oven to 180C
  • Place your bread in and bake for 45mins (turning half way through)
  • After 45 minutes remove your loaf from the tin, turn upside down onto a baking tray, remove the foil and bake for a further 10 minutes to make sure the bottom is baked well

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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