Rosemary Loaf Bread

This rosemary loaf bread is bursting with flavour, super simple to make and is the perfect base for avocado toast. What's more is that it is totally nut free too!


  • 2 tbsp chia seeds + 6 tbsp water (to make chia eggs)

  • 3/4 cup buckwheat flour

  • 3/4 cup ground flax seeds

  • 1/3 cup nutritional yeast

  • 1 tsp salt

  • 4 tsp dried rosemary

  • 1/2 tsp bicarbonate of soda

  • 1 tbsp avocado oil

  • 2 eggs


1. Preheat the oven to 180°C.
2. Combine the chia seeds and the water and set in the fridge for about 10 minutes. (Until the mix has firmed up. You may need to stir).
3. In a bowl combine the buckwheat flour, flax seeds, nutritional yeast, salt, rosemary and bicarbonate of soda.
4. In a separate bowl combine the avocado oil, eggs and chia eggs.
5. Pour the wet ingredients into the dry ingredients and mix until well combined.
6. Pour the mix into a lined loaf tin and bake in the oven for 35-40 minutes. Check regularly.
7. Remove from the oven and allow to cool before serving and slicing.
8. Top tip: best served with hummus, avocado, coriander, chilli flakes and black pepper!