Buckwheat and Carrot Flatbread

Encouraging clients to include a wide cross-section of nutrient-rich foods is always a top priority. This Buckwheat and Carrot flat bread uses an alternative grain, available in many supermarkets and wholefood shops.  Buckwheat is gluten-free and rich in rutin (which supports good circulation). Beta carotene-rich carrots reduce the amount of flour required and create a slightly sweet and light pastry. This recipe is fine for most people on an anti-Candida programme. However, it is not suitable for those watching their oxalate intake, since Buckwheat is very high in oxalate content.

This is a great accompaniment for hummus or alongside salad. Add some garlic granules to make a ‘garlic bread’.

Buckwheat and Carrot Flatbread


  • 250g finely grated carrot
  • 40ml melted coconut oil
  • 55g buckwheat flour
  • 1 tablespoon sunflower seeds
  • 1/2 teaspoon cumin seeds


  • Preheat the oven to 180 degrees C or fan 160.
  • Combine carrot, oil, and buckwheat flour in bowl and mix well until it all comes together in a ball.
  • Place on a sheet of non-stick baking parchment sprinkled with the seeds. P lace another sheet over the top. Gentle roll to form a circle about 25 cm in diameter and 1/2 cm thick.
  • Carefully peel back the top layer of baking parchment and lift the bottom layer, with the mixture onto a baking tray.
  • Bake for 30-40 minutes until flatbread is firm and golden
  • Cut into wedges and serve immediately or allow to cool before serving.
  • Store in a tin and keep in the fridge for up to a week or freeze.