Single Buckwheat Flour and Coconut Cream Bread

Among all types of grain, or just gluten free bread recipes, this single flour, dairy, starches, gums, sugar and yeast free bread stands separately, as it does not have any fruit or vegetable puree as one of the essential ingredients. As such, buckwheat and coconut cream bread, can be used by people whose strategy is to cut carbohydrates as much as possible and still have quality, tasty real bread with enriched nutritional value. The recipe is also accidental. My main goal was to create a runny batter that can be successfully used to bake savoury muffins and tray bake pies, without rolling the dough. I wanted to have a batter that you pour into the tray, spread the filling on top and pour the second layer of the batter to bake a large tray bake pie to be later cut into portion squares. The second option I had in mind was to mix different protein sources (cooked chicken or lamb meat, sauteed mushrooms or canned fish) with fresh grated vegetables to bake muffins that can be considered a complete meal. The first batter was so easy to prepare and bake, that before venturing into originally desired products I decided to bake this batter as a loaf of bread.

One of the major wet ingredients is 270 ml of coconut cream (contents of the whole can). High fat content makes bread very soft and springy. Bread loaf produces some crumbs when sliced, that makes a difference compared to buckwheat and apple puree bread with no crumbs whatsoever. The loaf can be sliced very warm, straight from the oven and will stay soft when stored at room temperature. To make bread texture more interesting I added sunflower kernels and witnessed a “miracle” effect. In freshly cut bread sunflower kernels retain their cream and neutral colour, later they started to turn green and remained green after bread cooled down.

To minimise the effort I baked full size loaf in a regular baking tin lined with bread liner. However, greasing with coconut oil with sesame seeds added, also results in a nice crust allover.

Thin flat loaf was baked from the same batter quantity, but in an extra long baking pan (30 cm). I wanted to see how this batter behaves in a thin layer, which I intended to have for savoury baking with fillers. I want to make an important point about baking regime. Baking with fan on results in faster hardening of the upper crust and less raising during baking. Without making a superficial cut, filled with oil, batter cracks spontaneously in unpredictable places, making bread loaf look quite rustic.

Baking at 180-185C (no fan regime) with an oiled cut in the middle allows more substantial rise of the batter (reaching twice the volume) with nice opening in the centre of the loaf.

Update 2.3.2020

To bake a loaf in a regular size baking tin, but to have a larger, higher loaf, I used another brand of coconut cream – Organic Coconut Cream from Aldi Supermarket with 17%fat. The can also has different size – 400ml. The recipe needed some minor adjustments to avoid spices with possible naturally occurring sulphates. Batter and bread texture, as well as bread taste were actually unchanged.


recipe 1 (270ml can 28% fat coconut cream)

  • 2 large eggs (105-110g without shell)
  • 270ml can of coconut cream
  • 160g Bio-Oz buckwheat flour *
  • 15g lemon juice
  • 5g sea salt
  • 6g baking soda
  • 2g cumin powder
  • 1g onion powder
  • 1/2 coffee spoon smoked sweet paprika
  • pinch of black pepper
  • 20-40g sunflower kernels (optional)


  • olive oil
  • sesame seeds

note: * you might need extra 10-15g of buckwheat flour if using another brand

recipe 2 (400ml can 17% fat coconut cream)

  • 3 large eggs (160-165g without shell)
  • 400ml can of coconut cream
  • 240g Bio-Oz buckwheat flour *
  • 10g golden flaxseed flour
  • 25g apple puree
  • 9g sea salt
  • 9g baking soda
  • 3g cumin powder

21.02.20 Update

For those who is sensitive to sulphates please exclude onion powder/garlic powder as these ingredients, though without any additives, contain naturally occurring sulphur substances.   


Batter preparation is super easy, as the longest step that takes 3-4 minutes, is whisking eggs with sea salt.

  • combine and whisk/beat eggs with 1/2 of sea salt until the mixture doubles in volume and becomes foamy
  • combine and mix all dry ingredients

  • empty a can of coconut cream into a large bowl, whisk it to mix even consistency
  • add lemon juice (I used 15g frozen portions of lemon juice with lemon flesh)
  • add whisked eggs to coconut cream, combine wet ingredients
  • add dry ingredients
  • combine dry and wet ingredients using both a whisk and spatula

  • add sunflower kernels, mix them in, let the batter rest for 3-5 minutes
  • pour the batter into lineв baking tin, let the batter spread to make an even surface
  • make a superficial cut in the batter, the batter is runny, without the oil in a cut it will close
  • bake in preheated to 185C no fan oven for 50-60 minutes, check the loaf with a wooden pick, it should come out dry
  • baking time depends on the shape and material of the baking tin, as well as your oven itself
  • take the loaf out of the tin, remove paper lining and rest the loaf on a wire rack

My husband loved this bread and said that it is the best buckwheat bread out of all my buckwheat recipes. I am not that sure. In my opinion bread has too much fat in it and is a bit on a oily side. In any case this bread tastes like proper wholegrain bread without the feel of eggs or coconut flavour in it.

Recipe 2 makes the same bread with more height to the loaf.

Preparation Recipe 2 

The only difference in recipe 2 preparation is the use of benchtop mixer. All steps were done by mixer from the beginning to the end.

  • beat eggs with half salt on high speed until triple in volume and pale
  • add apple puree and beat more for 1-2 minutes
  • reduce speed to medium/low and add coconut cream, mix for 1-2 minutes
  • add the mixture of dry ingredients leaving the speed on medium/low
  • mix until everything is combined to even texture
  • pour the batter into a lined tin
  • sprinkle the surface with water, add sesame seeds (optional)
  • bake 60 minutes in preheated to 185C no fan oven

7 thoughts on “Single Buckwheat Flour and Coconut Cream Bread

  1. This, as with all your recipes, looks amazing and ticks so many categories off the free-from list. I was making a batch of scones for freezing, some based on your Buckwheat Flour and Puree Bread, using roasted butternut squash, others with apple, but also a batch of flax, I use golden for the taste as I don’t need the absorbency of brown in these, and buckwheat flour scones and I decided to try some coconut cream in a few. I just made a fast batch and left out the oil and water and substituted coconut cream. It really doesn’t taste of coconut as you say, it had a slightly spongier texture and was much more moist than the others. Like you’d I’d worry about using it all the time due to the high fat content. I’m curious as to how it’d do in a buckwheat flour simple white cake, it may cut out some of the dryness that comes with buckwheat. Something to think on at least. thank you again for the recipe and the inspiration!

    Liked by 3 people

    1. Actually, this recipe is not as flexible as others based on apple puree. As my husband liked it so much, I baked another loaf with coconut milk (the same brand). The difference in fat content was minimal 28% versus 24% in milk. However this change demanded another 10g of flour. I also replaced baking soda with baking powder and lemon juice+flesh with apple puree. All these changes resulted in lower quality bread. The loaf had more compact texture, it did not raise well, coconut flavour was definitely there, with only positive difference the absence of oily feel. I will bake this bread again, going back to lemon and soda with coconut milk. I might use another 10g of buckwheat flour. After that I plan to update the recipe with all these changes.

      Liked by 3 people

    2. Thank you both, Irena and Jack, for sharing all your baking (and gardening) experiences. You inspire me to use coconut milk in my future baking experiments.

      Liked by 1 person

      1. Hi Joelle, I am only glad to share everything I encounter during my experiments. I want to tell you some new facts that I plan to share as updates. The first bad one is that onion powder is not an acceptable spice addition to recipes for people with sulphites sensitivities. As it happens this particular bread was not tolerated by the person I baked it for. Onion powder was a pure ingredient without any additives, but the warning was on the tag that it contains naturally occurring sulphites, their concentration probably increased during the process of drying. That will make me think twice about using powders made from natural ingredients with potent flavours. The second update I want to mention goes to the recipe of buckwheat crepes based on coconut cream/milk. The recipe as it is published gets even better when 30ml of water is added to the batter. However beware the buckwheat flour can differ a lot in terms of water retaining capacity. Darker, greyish colour flour retains more liquid and thus should be used in reduced quantity. The batter was tried with natural coconut cream and milk with fat content 28-24%. What happens when lower fat products are used is another question to answer.

        Liked by 1 person

      2. I have completely banned onions and onion powder from my cooking, but I am sure other spices (cumin?) would give this bread an interesting taste. However, I wonder about the quality of the organic coconut milk I buy: its fat content is only 17%. I am not sure I can find anything substantially different.

        Liked by 1 person

      3. I am late to respond because I wanted to bake another loaf to make sure the bread will taste nice without extra spices, only with cumin. It tastes delicious, in my opinion even better without onion powder, paprika and pepper. I might try to bake it again with reduced fat, close to 17% as you mentioned and let you know how it went. Todays batter was less runny, as coconut cream looked different, there were no separation in two fractions (fat and liquid), egg were smaller (101g without shell) and I added 165g of buckwheat flour. Bread texture was the same but it felt less oily to touch. Everything I used was the same brand.

        Liked by 1 person

      4. Thank you so much! I will be looking forward to your updates. You know, your various experiments remind me of what goes on in my own kitchen, with endless batches of this or that! My husband sometimes complains about the constant changes in my recipes… And I bet you take notes of everything, like me. I write the first attempt in one color and keep track of the following variations on the same page but in a different color, dating them each time. Looking for the perfect recipe can be like the quest for the Holy Grail!

        Liked by 1 person

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