Healthy homemade bread rolls are so good to have on hand and a great alternative to many store bought breads. To be honest, I always struggle with patience needed for breads that need to rise several times before baking, and while I admire people that do and am sure the end result is often worth the wait, I am all about efficiency and ease – without compromising on the quality of nutrition. I love that these buns don’t need to rise and come together quickly… You don’t even need a mixer! Just a handheld spoon and a bowl will do the trick. The recipe does call for soaking the buckwheat flakes (anywhere from 2 hours to overnight) and I usually do this right before bed or when I first get up. And then once I have 10 minutes free to finish up, I mix in the rest, put them in the oven – and voila! They are ready to eat, or freeze/refrigerate for later use.

Nutritionally, they are free from gluten, dairy and yeast and have a nut free option too (see substitution notes below). They are easy on the digestive system and full of satisfying nutrients, fibre and healthy fats, making them ideal for those who are sensitive to regular breads and like to avoid carb-heavy foods and spiked blood sugar levels.

My children love these too and even though they won’t rise and get all fluffy like “normal” bread rolls, you can still cut them and use them for sandwiches, burgers and the like. I love lightly toasting mine and topping with 1/2 smashed avocado, lime and chill flakes for a quick and filling breakfast.


Makes about 15 buns

  • 200 ml buckwheat flakes (oats work too)
  • 300 ml water
  • 1 tbsp apple cider vinegar (optional)
  • 2 tsp salt
  • 3 organic free range eggs
  • 100 gm sesame seeds
  • 100 gm flaxseeds
  • 100 gm pumpkin seeds
  • 1½ tsp baking powder
  • 25 gm (1/4 cup) almond flour
  • extra seeds for topping (poppy seeds, chia seeds, sunflower seeds or sesame seeds are great)


  1. Preheat oven to 160°C (320°F)
  2. Place buckwheat flakes in a large bowl and add water and apple cider vinegar. Leave to soak for at least 2 hours at room temperature.
  3. Once the buckwheat flakes have soaked, whisk in the eggs and combine well.
  4. Grind sesame seeds, flax seeds and pumpkin seeds in a blender/food processor until a fine flour forms. Add salt, baking powder and almond flour and give it a quick stir before adding to the bread mixture. Mix well using a wooden spoon until you have a thick and sticky dough.
  5. Fit a baking tray with non stick parchment paper and use a spoon to scoop dough onto the baking tray, forming bread rolls. Sprinkle with chia seeds or other type of seed before placing tray in the oven.
  6. Bake for 30-35 minutes until golden brown.
  7. Store in the fridge for up to 4 days. Freeze well.

Substitution Notes

  • Instead of buckwheat flakes, you can use oats. Quinoa works too, but the results are not as good.
  • For a nut free option, you can use an extra 1/4 cup of sesame seeds (to be ground with the other seeds) or 3 tbsp buckwheat flour in place of the almond flour.

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