Ingredients

• 2 cups of buckwheat flour
• 2 teaspoons of yeast
• 1/2 cup of descicated coconut
• pinch of salt
• 1.5 cups of coconut milk

Method

1. Mix the buckwheat flour with yeast and descicated coconut and salt
2. Mix all dry ingredients well
3. Add 1.5 cups of coconut milk and mix into a soft dough, a spoonful or two of water may need to be added to make the dough softer
4. Cover the dough in the bowl and let it rest for an hour or two, it should double in size
5. Grease a medium sized bread tin or cake tin ready for the dough
6. After an hour or two place the dough into the greased tin
7. Bake for 45 mins on 200 degrees
8. Serve while warm with a little coconut yoghurt or just top with a drizzle of honey

Note: This recipe is adapted from one of Grizelda's recipes. This is her channel here: https://www.youtube.com/c/RecetasdeGriVeganasySaludables/about