Full Recipe

Buckwheat and Carrot Loaf

cake 1

This week’s recipe is from Emma who, as I’ve already said, has also been cooking with buckwheat flour. She came up with this last week. Emma says it’s not very sweet so you can add more sweetness if you like. Some grated orange rind would be nice too. If you don’t have any coconut sugar substitute it with brown sugar.

Emma says she thinks of it as a breakfast or afternoon loaf – good with some butter or jam or a spoonful of cottage cheese and honey.



2 big carrots, peeled and grated   

½ cup self raising flour  1 cup buckwheat flour    

1 tsp bicarb soda  

1 tsp baking powder 

½ tsp ground cinnamon              

½ tsp ground ginger

¼ cup whole linseeds

Handful of sultanas

¼ cup maple syrup

2 tbsp coconut sugar

¾ cup olive oil

3 eggs

1 tsp vanilla paste or extract


Grease and line a loaf tin or 20cm cake tin. Pre heat the oven to 150C (fan forced).


Beat together eggs, maple syrup, coconut sugar, olive oil and vanilla paste.


In a big bowl use a whisk to mix all dry ingredients, linseeds and sultanas – incorporate everything evenly making sure you don’t have any lumps.


Pour the wet ingredients into the dry ingredients. Fold gently. Just before it all comes together mix in the grated carrot. Finish folding and pour into the tin. Bake for 55-65mins.