Buckwheat is a highly nutritious grain-like seed that has been consumed for centuries. At Billabong Retreat we love cooking and baking with buckwheat due to its rich nutritional profile:


  • Highly Nutritious: Buckwheat is a good source of essential nutrients, including protein, fiber, vitamins, and minerals. It contains B vitamins (B6, pantothenic acid, niacin, riboflavin, and thiamin), magnesium, phosphorus, zinc, iron, and folate.


  • Gluten-Free: Buckwheat is naturally gluten-free, making it a suitable grain alternative for individuals with celiac disease or gluten sensitivity.


  • Rich in Antioxidants: Buckwheat contains various antioxidants, such as rutin, quercetin, and other phenolic compounds. These antioxidants help neutralize harmful free radicals in the body, reducing oxidative stress and inflammation.


  • Heart Health: The presence of rutin in buckwheat has been associated with potential cardiovascular benefits. Rutin can support healthy blood vessels and circulation, which may help reduce the risk of heart disease.


  • Blood Sugar Regulation: Buckwheat has a low glycemic index, meaning it causes a slower and more moderate rise in blood sugar levels compared to high-carbohydrate foods. This property can be beneficial for people with diabetes or those looking to manage blood sugar levels.


  • Improved Digestion: The fiber content in buckwheat can aid in digestion and promote regular bowel movements. It may also support a healthy gut microbiome, which is essential for overall digestive health.


  • Rich in Plant-Based Protein: Buckwheat is an excellent source of plant-based protein, containing all essential amino acids, making it a valuable addition to vegetarian and vegan diets.


To celebrate our love for this superfood our breakfast chef Denise has shared this delicious recipe for you to try at home.


Happy Baking!



2 cups buckwheat flour

1 cup cacao

2 cups coconut sugar

1.5 tsp baking power

1 cup vegan buttermilk (1tbsp lemon juice, 1 cup soy milk)

1 cup coconut oil

1 tsp vanilla extract

1/2 cup vegan chocolate chips

1/2 cup vegan chocolate chunks

1 tbsp Instant espresso



  1. Preheat the oven to 180 degrees celsius. Prepare a 9 x 9 inch tray and line with baking paper.
  2. Sift buckwheat flour and cacao powder into a mixing bowl. Add sugar, baking powder, salt and instant espresso and mix together.
  3. Prepare your vegan buttermilk. Add 1 tablespoon of lemon juice to a measuring jug. Add soy milk to the 240ml line and let it curdle.
  4. Add vegan buttermilk, melted coconut oil and vanilla to the dry ingredients and mix together to form a thick batter.
  5. Add vegan choc chips and chunks to the batter and mix in.
  6. Pour the mixture into the baking dish.
  7. Bake for 40 minutes
  8. Remove from the oven and rest for 15 minutes before moving to a rack to cool.