Super-Seedy Sweet Potato and Buckwheat Bread (Makes 1 loaf)

This is my go-to gluten free bread recipe, originally from Hemsley and Hemsley’s ‘The Art of Eating Well’. I adapt it each time I make it depending on what nuts and seeds I have in the cupboard. You can also experiment with adding dried fruit, herbs and spices. It’s simple to make and absolutely delicious!


  • 1 large sweet potato (around 200g once cooked and the flesh scooped)
  • 110g buckwheat flour
  • 4 tbspoons arrowroot powder (or 4 extra tbspns of buckwheat flour)
  • 1 tbspn ground flaxseeds
  • 1/2 tspn bicarbonate of soda
  • 2 tbspn lemon juice
  • 1/2 tspn sea salt
  • 180g of assorted seeds and nuts of your choice (eg. pumpkin, sunflower, chia, nigella, sesame or walnuts)


Pre-heat the oven to 180 degrees/gas mark 4 (gas mark 6 in a fan oven). Place the whole sweet potato on a baking tray in the oven and roast for 45-60 minutes (or until soft and cooked all the way through). Remove from the oven and when cool enough, cut in half length ways and scoop out 200g of flesh. Blend in a food processor or using a hand held blender.

Line a baking tray with a piece of lightly oiled baking paper.

In a large bowl, mix the flour, arrowroot (if using), ground flaxseeds, bicarb, salt and lemon juice. Add the blended sweet potato and combine together (the mixture can get a bit sticky so you might want to keep your hands lightly floured). Once well combined, add the seeds/nuts and knead until they are all incorporated into the mixture.

Shape the dough into a rough loaf shape (again lightly covered hands are helpful) and place on the oiled baking tray. Using a knife, gently score diagonal lines across the top of the bread (to mark out thin slices). Place in the oven and bake for 35-40 minutes (until crisp and golden brown on the outside). Remove from the oven and place on a wire rack to cool before slicing.

This loaf freezes well, so its a great idea to make a couple at once, pre-slice and keep in the freezer for when you need a quick snack. Top with avocado, tinned fish, tomatoes, nut butters or just a drizzle of olive oil.


  • While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel. It’s therefore a great alternative for those who are intolerant to gluten and other grains.
  • The nuts and seeds in this loaf contain healthy mono- and polyunsaturated fats. There is substantial evidence that increased consumption of seeds is associated with lower risk of cardiovascular disease and type 2 diabetes. Studies advise eating lots of different types of seeds to gain the most benefit.
Sweet potato, buckwheat and walnut bread
In this loaf I've replaced the seeds with walnut pieces and raisins
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