25+ Delicious Buckwheat Paleo Bread Recipes for Every Occasion

If you’re on a paleo diet and miss the satisfying experience of a delicious slice of bread, this list of 25+ buckwheat paleo bread recipes is here to bring bread back into your life—paleo style.

Buckwheat, despite its name, isn’t actually a type of wheat. It’s a gluten-free, nutrient-rich seed that’s packed with fiber, antioxidants, and essential minerals like magnesium and manganese, making it an excellent option for those avoiding grains.

Combining the nutritional benefits of buckwheat with other paleo-friendly ingredients results in wholesome bread recipes that are both delicious and satisfying.

In this guide, you’ll find a variety of paleo bread options to suit every craving and occasion, from savory rosemary garlic and herb-infused loaves to naturally sweet breads made with ingredients like sweet potatoes and carrots.

Each recipe is carefully crafted to be paleo-friendly, gluten-free, and deliciously unique.

So, whether you’re looking for a breakfast option, a snack, or a versatile side, these recipes will give you plenty of reasons to enjoy bread again, all while staying true to your paleo lifestyle.

25+ Delicious Buckwheat Paleo Bread Recipes for Every Occasion

Exploring paleo bread options doesn’t have to be a challenge, especially when you have such a variety of recipes at your fingertips. These 25+ buckwheat paleo bread recipes provide everything you need to create flavorful, nutrient-dense bread that aligns perfectly with your health goals and dietary needs.

Buckwheat, combined with wholesome paleo ingredients, creates breads that are filling, versatile, and packed with nutrition, making each loaf a guilt-free addition to any meal.

Experiment with these recipes to find your favorites and enjoy the process of making bread that’s healthy, delicious, and tailored to your paleo lifestyle.

Embrace the possibilities of paleo baking with these unique and satisfying recipes that make every meal a little more enjoyable.

Buckwheat Almond Paleo Bread

This Buckwheat Almond Paleo Bread combines the earthiness of buckwheat with the nutty richness of almond flour, creating a versatile loaf perfect for both savory and sweet toppings.

As a grain-free, gluten-free, and nutrient-rich alternative, this bread is a fantastic choice for those following a paleo diet while seeking out a high-protein, fiber-packed bread that’s easy to prepare.

Ingredients:

• 1 cup buckwheat flour
• 1 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1 tablespoon apple cider vinegar
• 2 tablespoons coconut oil, melted
• 1/4 cup water
• Optional: 1 tablespoon honey or maple syrup (for a touch of sweetness)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease lightly.
2. In a mixing bowl, combine the buckwheat flour, almond flour, ground flaxseed, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, apple cider vinegar, melted coconut oil, and water.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined. If adding honey or maple syrup, mix it in now.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Buckwheat Almond Paleo Bread offers an excellent, wholesome option for anyone looking to add nutrient-dense, gluten-free bread to their diet.

With its lightly earthy flavor and balanced texture, it’s perfect for breakfast toast, sandwich bases, or as a side with meals. Enjoy it with almond butter and honey for a quick and satisfying treat!

Herb and Garlic Buckwheat Paleo Bread

Aromatic and flavorful, this Herb and Garlic Buckwheat Paleo Bread is a savory bread packed with fresh herbs and garlic.

It’s an excellent option for anyone following a paleo diet who craves a bread that pairs well with soups, salads, or as a standalone snack.

The earthy buckwheat flavor pairs perfectly with the fragrance of garlic and herbs, adding an extra layer of flavor to every slice.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup coconut flour
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 3 large eggs
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 3/4 cup water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the buckwheat flour, coconut flour, oregano, thyme, garlic powder, sea salt, and baking soda.
3. In another bowl, whisk together the eggs, olive oil, apple cider vinegar, and water.
4. Add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Herb and Garlic Buckwheat Paleo Bread is a fantastic savory loaf to add to any meal. The blend of herbs and garlic brings warmth and depth of flavor, making it an ideal companion to paleo-friendly soups, salads, and even breakfast spreads.

Enjoy the rustic flavors this bread has to offer as part of your nourishing paleo lifestyle!

Sweet Potato Buckwheat Paleo Bread

Sweet Potato Buckwheat Paleo Bread is a delightful and slightly sweet bread that blends the unique flavors of buckwheat flour and mashed sweet potato.

This recipe is an ideal paleo bread option for those looking for a denser, fiber-rich loaf with a hint of natural sweetness, perfect for pairing with nut butters, jams, or even savory toppings.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup coconut flour
• 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 2 tablespoons melted coconut oil
• 1/4 cup water
• 1 teaspoon cinnamon (optional, for added warmth)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it lightly.
2. In a large bowl, mix the buckwheat flour, coconut flour, ground flaxseed, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the mashed sweet potato, eggs, melted coconut oil, and water, mixing well.
4. Add the wet mixture to the dry ingredients and stir until fully combined. The batter will be thick.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Sweet Potato Buckwheat Paleo Bread is perfect for a wholesome paleo breakfast or snack.

The sweet potato adds a natural sweetness and moist texture that balances well with the earthy buckwheat, creating a deliciously nourishing bread. This loaf is both filling and versatile, making it an ideal addition to your paleo recipe rotation!

Coconut Buckwheat Paleo Bread

For a tropical twist on paleo bread, this Coconut Buckwheat Paleo Bread combines the mild nuttiness of buckwheat with a hint of coconut.

The coconut flour and oil add a delicate flavor and extra moisture, resulting in a soft, tender loaf.

This bread is not only gluten-free and grain-free but also packed with fiber and healthy fats, making it a nourishing option for paleo eaters.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tablespoon honey or maple syrup (optional, for added sweetness)
• 3/4 cup coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it lightly.
2. In a mixing bowl, combine the buckwheat flour, coconut flour, shredded coconut, baking soda, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, honey (if using), and coconut milk until well blended.
4. Pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Coconut Buckwheat Paleo Bread is a delightful, subtly sweet bread that’s perfect for tropical-flavored spreads or toppings.

It’s a great way to enjoy a filling, grain-free bread that complements a paleo lifestyle, giving a little extra flavor to your morning toast or a unique base for avocado or almond butter.

Seeded Buckwheat Paleo Bread

Packed with nutrient-dense seeds, this Seeded Buckwheat Paleo Bread is a hearty loaf that brings extra crunch and texture to the table.

This bread is loaded with chia, flax, and sunflower seeds, adding a boost of fiber, omega-3s, and antioxidants.

Perfect for sandwiches or toasted with toppings, this paleo-friendly bread is filling, satisfying, and full of earthy flavors.

Ingredients:

• 1 1/4 cups buckwheat flour
• 1/4 cup almond flour
• 1/4 cup ground flaxseed
• 2 tablespoons chia seeds
• 2 tablespoons sunflower seeds
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 1/2 cup water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the buckwheat flour, almond flour, ground flaxseed, chia seeds, sunflower seeds, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, olive oil, apple cider vinegar, and water.
4. Add the wet ingredients to the dry mixture, stirring until well incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Seeded Buckwheat Paleo Bread is an excellent option for anyone looking to add variety to their paleo bread repertoire. Each slice is loaded with healthy fats, fiber, and plant-based protein, making it a wholesome, hearty addition to meals or snacks.

Its rustic texture and slightly nutty flavor are a perfect match for both savory and sweet toppings.

Carrot Buckwheat Paleo Bread

This Carrot Buckwheat Paleo Bread offers a tasty, slightly sweet, and moist alternative to traditional paleo bread.

Incorporating grated carrots not only adds a touch of natural sweetness but also boosts the fiber and nutrient content, making this bread as nourishing as it is flavorful.

It’s ideal for a balanced breakfast or a nutritious snack.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup coconut flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup grated carrots (about 2 medium carrots)
• 3 large eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup water
• 1 tablespoon honey or maple syrup (optional, for added sweetness)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the buckwheat flour, coconut flour, ground flaxseed, baking soda, salt, and cinnamon.
3. Stir in the grated carrots to the dry mixture, making sure they’re evenly distributed.
4. In another bowl, whisk together the eggs, melted coconut oil, water, and honey (if using).
5. Add the wet ingredients to the dry ingredients and mix until fully combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Carrot Buckwheat Paleo Bread is a beautifully textured, slightly sweet bread that brings variety to paleo baking. The carrots add both a moistness and natural sweetness that make this bread enjoyable on its own or topped with almond butter or fruit preserves.

It’s a wholesome, fiber-rich loaf that’s as nutritious as it is delicious!

Walnut Buckwheat Paleo Bread

This Walnut Buckwheat Paleo Bread offers a nutty, rustic flavor that makes it an ideal addition to any meal.

The combination of walnuts and buckwheat provides a rich source of healthy fats, fiber, and essential nutrients.

Perfectly dense and moist, this paleo-friendly bread is a satisfying option for those looking to enjoy a nutrient-packed loaf without grains or gluten.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/2 cup chopped walnuts
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup olive oil or coconut oil, melted
• 1 tablespoon honey or maple syrup (optional)
• 3/4 cup water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix together the buckwheat flour, almond flour, chopped walnuts, ground flaxseed, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, oil, honey (if using), and water.
4. Pour the wet ingredients into the dry mixture, stirring until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Walnut Buckwheat Paleo Bread is a nourishing and hearty choice for paleo followers who love the richness of walnuts. Each slice is packed with protein, fiber, and healthy fats, making it ideal for everything from breakfast to a quick snack.

Pair it with savory or sweet toppings for a versatile and delicious treat!

Banana Buckwheat Paleo Bread

Banana Buckwheat Paleo Bread is a naturally sweet and moist bread with no added sugars, thanks to the ripened bananas.

This paleo-friendly loaf is perfect for a wholesome breakfast or snack, offering fiber, potassium, and nutrients in every bite.

The unique blend of buckwheat and banana flavors makes this bread a delightful treat that’s both filling and nutritious.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the buckwheat flour, almond flour, ground flaxseed, baking soda, and salt.
3. In another bowl, mash the bananas and add the eggs, melted coconut oil, and vanilla extract, mixing until smooth.
4. Add the wet ingredients to the dry mixture, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Banana Buckwheat Paleo Bread brings natural sweetness and a boost of nutrients from the bananas, making it a nourishing paleo alternative to traditional banana bread.

Enjoy it toasted with almond butter or as a standalone snack for a flavorful, energy-packed treat.

Zucchini Buckwheat Paleo Bread

This Zucchini Buckwheat Paleo Bread is a moist, savory loaf filled with the goodness of zucchini and buckwheat.

The zucchini adds a subtle sweetness and a boost of moisture, while the buckwheat flour ensures a hearty and satisfying texture.

This bread is perfect for sandwiches, toast, or as a side to soups and salads, adding a nutritious twist to your paleo menu.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup grated zucchini (about 1 medium zucchini)
• 3 large eggs
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Optional: 1/2 teaspoon dried herbs (such as thyme or oregano)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, almond flour, ground flaxseed, baking soda, salt, and herbs (if using).
3. In another bowl, whisk together the eggs, olive oil, and apple cider vinegar.
4. Add the grated zucchini to the dry ingredients, stirring until evenly distributed.
5. Pour the wet ingredients into the dry mixture and stir until fully combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Zucchini Buckwheat Paleo Bread is a wonderful way to incorporate vegetables into your bread while staying true to paleo guidelines. The zucchini adds both moisture and nutrients, making this bread as healthy as it is delicious.

Enjoy it as a satisfying snack, or pair it with your favorite toppings for a balanced meal.

Rosemary Garlic Buckwheat Paleo Bread

This Rosemary Garlic Buckwheat Paleo Bread is a savory, herb-infused loaf perfect for paleo enthusiasts who enjoy rich, aromatic flavors.

The rosemary and garlic add a delightful depth, while the buckwheat creates a dense, satisfying texture.

This bread is ideal for pairing with soups, salads, or as a hearty snack on its own, making it versatile and flavorful.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1 tablespoon ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
• 1-2 cloves garlic, minced
• 3 large eggs
• 2 tablespoons olive oil
• 1/2 cup water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, almond flour, ground flaxseed, baking soda, salt, rosemary, and minced garlic.
3. In a separate bowl, whisk together the eggs, olive oil, and water.
4. Pour the wet ingredients into the dry mixture and stir until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Rosemary Garlic Buckwheat Paleo Bread is a flavorful and versatile loaf that brings a gourmet touch to any paleo meal.

With its aromatic rosemary and garlic notes, this bread pairs beautifully with savory spreads, soups, or even as a side to roasted meats, enhancing your paleo-friendly dining experience.

Chia Buckwheat Paleo Bread

The Chia Buckwheat Paleo Bread is a dense, nutrient-packed loaf that combines the wholesome goodness of chia seeds and buckwheat.

Chia seeds offer a boost of fiber, protein, and omega-3s, making this bread a nutritious option for a balanced paleo diet.

Its hearty, chewy texture makes it perfect for everything from sandwiches to toast with your favorite paleo toppings.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 2 tablespoons chia seeds
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 2 tablespoons coconut oil, melted
• 1/2 cup almond milk or water
• 1 teaspoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, almond flour, chia seeds, ground flaxseed, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, almond milk (or water), and apple cider vinegar.
4. Pour the wet ingredients into the dry mixture and stir until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Chia Buckwheat Paleo Bread is a robust, fiber-rich loaf that’s perfect for adding variety to your paleo meals. The chia seeds not only bring a nutritious boost but also add a delightful texture.

This bread is ideal for sandwiches, breakfast toast, or as a healthy snack option that keeps you full and energized.

Sweet Potato Buckwheat Paleo Bread

Sweet Potato Buckwheat Paleo Bread is a subtly sweet, nutrient-dense bread that incorporates the natural sweetness and creaminess of sweet potatoes.

The sweet potatoes add moisture and flavor while enhancing the bread’s nutritional profile with vitamins, fiber, and antioxidants.

This loaf is perfect for breakfast, a snack, or as a side to savory dishes, making it both versatile and delicious.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 3 large eggs
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup almond milk or water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the buckwheat flour, almond flour, ground flaxseed, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the mashed sweet potato, eggs, melted coconut oil, vanilla extract, and almond milk.
4. Pour the wet ingredients into the dry mixture, stirring until a smooth batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sweet Potato Buckwheat Paleo Bread is a unique and nutritious loaf that brings a hint of natural sweetness and vibrant flavor to any meal.

With its soft, moist texture and the wholesome goodness of sweet potatoes, this bread is a delicious paleo-friendly choice for anyone looking for a satisfying, nutrient-dense alternative to traditional bread.

Carrot Spice Buckwheat Paleo Bread

Carrot Spice Buckwheat Paleo Bread is a deliciously spiced and slightly sweet bread, perfect for adding a cozy flavor to your paleo meals.

Loaded with shredded carrots, warming spices, and nutrient-rich buckwheat, this bread has a moist and tender texture, making it a delightful option for breakfast or an afternoon snack.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup shredded carrots (about 1 medium carrot)
• 3 large eggs
• 2 tablespoons coconut oil, melted
• 1 tablespoon honey or maple syrup (optional)
• 1/2 cup almond milk or water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix together the buckwheat flour, almond flour, ground flaxseed, baking soda, salt, cinnamon, and nutmeg.
3. Add the shredded carrots to the dry ingredients, stirring to distribute evenly.
4. In a separate bowl, whisk together the eggs, melted coconut oil, honey (if using), and almond milk.
5. Pour the wet ingredients into the dry mixture, stirring until fully combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Carrot Spice Buckwheat Paleo Bread brings warmth and comfort to your paleo diet with the delightful flavors of cinnamon, nutmeg, and naturally sweet carrots.

This bread is a great addition to your meal plan and pairs well with both sweet and savory spreads, adding variety and nutrition to your paleo lifestyle.

Sunflower Seed Buckwheat Paleo Bread

Sunflower Seed Buckwheat Paleo Bread is a hearty, nutty bread that combines the earthy taste of buckwheat with crunchy sunflower seeds.

This bread is packed with nutrients, including vitamin E, healthy fats, and fiber, making it an excellent choice for those following a paleo lifestyle.

Enjoy it toasted, topped with avocado, or as a flavorful accompaniment to your favorite meal.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sunflower seeds
• 3 large eggs
• 2 tablespoons olive oil or coconut oil, melted
• 1/2 cup almond milk or water
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, almond flour, ground flaxseed, baking soda, salt, and sunflower seeds.
3. In a separate bowl, whisk together the eggs, melted oil, almond milk, and apple cider vinegar.
4. Pour the wet ingredients into the dry mixture and stir until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sunflower Seed Buckwheat Paleo Bread is a nutrient-dense loaf perfect for adding texture and flavor to your meals. The addition of sunflower seeds gives this bread a satisfying crunch, making it a wonderful option for both savory and sweet toppings.

It’s a versatile, hearty bread that complements your paleo diet with taste and nutrition.

Olive Herb Buckwheat Paleo Bread

Olive Herb Buckwheat Paleo Bread is a savory, Mediterranean-inspired bread loaded with the flavors of olives and fresh herbs.

This unique loaf combines the wholesome qualities of buckwheat with the briny taste of olives and aromatic herbs, creating a bread that’s perfect for pairing with salads, soups, or serving as an appetizer with paleo-friendly spreads.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup chopped black or green olives
• 3 large eggs
• 2 tablespoons olive oil
• 1/2 cup water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix together the buckwheat flour, almond flour, ground flaxseed, baking soda, salt, oregano, and thyme.
3. Add the chopped olives to the dry ingredients, stirring to distribute them evenly.
4. In another bowl, whisk together the eggs, olive oil, and water.
5. Pour the wet ingredients into the dry mixture, stirring until combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Olive Herb Buckwheat Paleo Bread is a fragrant, flavorful option for those craving Mediterranean-inspired flavors on a paleo diet. Each slice is infused with the tastes of olives and herbs, creating a bread that’s perfect for toasting, pairing with dips, or complementing any savory dish.

This bread is a tasty way to bring variety and international flavors to your paleo meals.

Note: More recipes are coming soon!