Preheat your oven to 180 degrees Celsius
Line a loaf tin with baking paper.
In a mixing bowl, add the buckwheat flour, almond meal, essences, sweetener,baking powder and combine. Then add the almond milk and stir.
Add the melted coconut oil and combine well.6. Pour into your loaf tin and press some raspberries in the dough as well as top the bread with extras and the slivered almonds.
Bake for 50 minutes at 180 degrees Celsius.
Leave to cool before slicing. Keep in an airtight container.