Preheat oven to 190°C fanbake, and grease and line a loaf tin.
Make your flax eggs by mixing 2 tbsp of ground flaxseed with 5 tbsp water in a small dish. Leave it to sit for about 10 minutes while you’re getting everything else organised. The ground flaxseed will swell and its texture will become jellyish.
Mix the dry ingredients together in a large mixing bowl.
Melt the coconut oil if solid, and set aside.
Add the remaining liquid ingredients, including dates, to a blender or food processor and blend until smooth. This isn’t exactly essential but I wanted the dates incorporated as sweetener, rather than chopped. Though a bit of both would be quite nice too.
Add blended liquid ingredients, flax eggs and melted coconut oil to the dry ingredients and stir to combine.
Pour mixture into your greased and lined loaf tin and bake for 40 minutes or until dark and cooked through – a skewer will come out fairly clean. Don’t be concerned by the dark colour of this loaf, it’s not burned, buckwheat flour goes very dark when cooked.
Remove from the oven and poke holes in the loaf with a skewer. Mix together the lemon juice and maple syrup and pour evenly over the loaf. It will all soak in. Leave to cool in the tin, then remove to an airtight container. Just like all baking this tastes amazing hot, but because it’s egg and gluten free this one is quite fragile until it’s cooled down. So cool your jets and wait.