I have a love-hate relationship with this recipe simply because I tested it at least 4 times before I got it right. The end product, however, made it well worth it (and fed me breakfast for weeks!).

This savory loaf is packed with protein, veggies, fiber, healthy fats, and tons of vitamins and minerals. One slice packs in 14g protein and lots of calcium, iron, magnesium, selenium, zinc (thanks to the buckwheat and all of those seeds!). Buckwheat, seeds, and oats get blended into a fine meal and mixed into the wet ingredients along with cheddar cheese and grated veggies. Enjoy it warm topped with butter, avocado, eggs, cream cheese, pesto, etc… The options are endless!

Ingredient highlight

Buckwheat flour! This naturally gluten-free flour is actually a seed! Unlike most flours, it’s a good source of high quality protein, containing our essential amino acids. It is also rich in magnesium, fiber, iron, and manganese.

Servings 9 thick slices
Prep Time 10 minutes
Cook Time 1 hour


  • 1 ¼ cup mixed seeds (pumpkin, sesame, sunflower), divided
  • 1 cup buckwheat flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/3 cup olive oil
  • 1 tbsp apple cider vinegar
  • 3 eggs
  • 2 cups grated veggies (beets, zucchini, and/or carrot)*
  • 1 ½ cups grated cheddar cheese, divided

Favorite toppings:

  • butter, avocado, pesto, eggs, cream cheese
  • *I’ve also made this with riced cauliflower. You could add any finely chopped or grated veggies.


  • Preheat the oven to 350F. Lightly butter/grease a standard loaf pan (line with parchment if you want to ensure it comes out easily).
  • In a high-speed blender, add 1 cup of seeds, buckwheat flour, oats, baking soda, and salt. Blend on high until a fine flour forms. Scrape under the blade, if needed. It’s okay if there are some bigger chunks of seeds.
  • In a large bowl, add the olive oil, vinegar, and eggs and whisk until smooth. Stir in the veggies, and 1 cup cheddar cheese. Add the dry ingredients to the bowl and use a rubber spatula to combine until no flour remains (use some muscle, the mixture will be dry/thick).
  • Transfer to the loaf pan and spread out into an even layer. Top with remaining ½ cup cheese, then sprinkle on remaining ¼ cup seeds .
  • Bake for about 50-60 minutes, or until a toothpick, cake tester, or knife comes out clean.
  • Carefully remove from pan and transfer to a cooling rack. Let cool for at least 10 minutes, then slice and serve warm topped with butter, if desired.
    Use the toaster to warm up leftovers.

Items you can prep ahead (optional)

  • Blend together the dry ingredients
  • Grate 2 cups veggies
  • Grate 1 ½ cups cheese
  • Make and bake the bread


  • Use any combo of grated veggies or just one. I like this loaf with lots of beet (1 cup) and then a combo of zucchini and carrot. You could totally use all beets.
  • Add in some chopped chives for a little onion flavor.


  • Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 3 months.

Leftovers + Repurposing:

  • Pop leftovers in the toaster or microwave on low power in 10 second intervals until just warm. 
  • Favorite toppings: butter, avocado, pesto, eggs.

This Content is for Cooking Club Members

If you have an account but your membership expired; please get a new one Click here to sign in.