For those going gluten-free, buckwheat is a great alternative. It high in fibre, protein, essential fatty acids and bioavailable vitamins (vitamins B1, C and E) and minerals (zinc, copper and manganese). It is also very easy to use in baking and has a delicious nutty flavour.
This Italian Style Buckwheat Bread is tasty on its own, served with fresh avocado or eggs for breakfast or even as a side with a salad or soup. Substitute a little extra olive oil for the tomato paste and leave out the lemon juice if you want a more diverse, everyday loaf.
Skye is the founder and editor-in-chief of The Fit Traveller. She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health. As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.
Skye created The Fit Traveller as a beautiful online space and community where people feel inspired to escape the desk to move and explore more.
Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.
Skye is based in Sydney, working to master the balance between motherhood and her insatiable appetite for adventure.