Nutri-Brex & Buckwheat Bread

Created By @cerikitchen Instagram


  • 200g buckwheat groats
  • 60g whole flaxseed
  • 4 Nutri-Brex Original biscuits, crushed
  • 20g tapioca flour
  • 60ml olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp bicarbonate of soda (or 1.5 tsp baking powder and no vinegar)
  • 1 tbsp apple cider vinegar
  • Flaxseeds, sesame or poppy seeds for topping the bread

We made this with,

Nutri-Brex Original


  1. Place the buckwheat and in a bowl, cover with water and leave to soak over night (or for at least 4 hours).
  2. Soak the flax seeds and crushed Nutri-Brex in 250mls water, and leave to sit for at least 30 minutes prior to making your bread.
  3. Pre-heat the oven to 160°C. Oil a 1lb loaf tin (19 x 10 x 5 cm) with olive oil, line the base and sides with baking parchment
  4. Drain and thoroughly rinse the buckwheat. Place in a food processor with the tapioca flour, soaked flaxseeds, soaked Nutri-Brex, olive oil, salt, bicarb and apple cider vinegar.  Blend for 3 minutes.  Not all of the grains will break down which will give your bread some texture.  The batter will be cake like, rather than a heavy, regular bread dough.
  5. Pour the batter into the tin, then smooth over with the back of a spoon, sprinkle over the additional seeds.
  6. Bake in the oven for 1hr15-1hr30, till risen and browned.
  7. Remove from the oven and leave in the tin for 10-15 minutes to cool, remove and cool on a cooling rack.
  8. Allow to cool fully before slicing. Will keep for up to 5 days in an air-tight container.  Freezes well in individual slices.

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