02 Buckwheat ShortyNo-one would ever claim that shortbread is a super food – however, there are ways to make this treat a little more on the healthy side. Our shortbread is gluten-free and sweetened only with dates. Use a good-quality cultured butter and you have a delicious treat!
Makes about 16 pieces.


  • 125g - unsalted butter
  • 5 - pitted dates
  • 1.75cup - buckwheat flour
  • 0.25cup - brown rice flour
  • pinch of salt


  1. Preheat the oven to 180 degrees Celsius.
  2. Soak dates in some boiling water for five minutes then drain.
  3. In a food processor, blitz the dates and the butter together (you can also mash them in by hand to butter that’s been left out at room temperature).
  4. Add the flours and salt and process until it comes together in a soft dough.
  5. Line a tray with baking paper and press the dough out with your fingers into a round that’s about half a centimetre thick. You can choose whatever thickness you like, we prefer a slightly thinner shortbread.
  6. Prick the shortbread all over with a fork, then bake in the oven for 20 minutes.
  7. Slice with a knife into pieces while still warm.