Preheat the oven to 170 degrees/gas mark 3.

Grease a 17 x 10 x 6.5cm deep loaf tin with a little rapeseed oil, line the bottom with baking parchment and then cover the bottom and sides with the buckwheat or brown rice flakes, swirling around in the tin to coat well. A lot of the flakes will not stick so pour these out and reserve for the top of the loaf

Mix the almond milk with the vinegar to make a buttermilk-like liquid. Set aside

Combine the flours with the sea salt, bicarbonate of soda and baking powder and whisk lightly to evenly combine the ingredients and disperse any lumps. Add the sunflower seeds

Add the oil, molasses and xanthan to the milk and mix with a hand-held blender. Do not overblend, you just need to pulse the blender a few times to mix the liquids and dissolve the gum.

Whisk in the eggs then add this mixture to the dry ingredients, stirring until everything is well combined

Pour into the tin, smooth the top with the back of a spoon and gently shake the loaf to get rid of any air bubbles.

Top with the remaining flakes, pressing them into the dough slightly

Bake for 20 minutes then turn down the oven to 150 degrees/ gas mark 2 and bake for a further 10 minutes

Using an oven glove, turn out the loaf, putting it upside down on a baking tray, and bake for a final 10 minutes. A skewer inserted into the centre should come out clean, and when tapped on the bottom the loaf should sound hollow and feel light

Enjoy this loaf when fresh, or it will keep for up to five days and freezes well too

It toasts superbly and I recommend toasting it to bring out its full flavour