Pour the almond milk into a small pan with the coconut blossom syrup. Heat very gently until it’s just warm. Crumble in the yeast and stir. Leave for 10 minutes until frothy. Whisk in the psyllium powder and leave for a further 10 minutes to gel.

In the bowl of a stand mixer, combine the buckwheat flour, tapioca flour, salt, cranberries, figs, pistachios, spices and zests. Pour in half of the yeasted milk and mix with a dough hook on medium speed for a few minutes until the dough comes together. Alternatively, you can mix the dough in a large bowl with your hands. Add more of the yeasted milk mixture in increments. You should end up with a stickier dough than is usual when making bread dough  – this is normal. I usually find 3/4 of the yeasted mixture is about right, but you’ll need to gauge it, as flours can be milled differently and therefore may be more or less absorbent.

Dust a work surface with buckwheat flour and tip out the dough onto the surface. Form into a ball, dusting with more flour if it’s sticky. Dust a proofing basket or bowl with extra buckwheat flour and place the dough inside the basket and leave to proof for an hour to an hour and a half. Cover the dough with a tea towel and leave in a warm place.

Preheat the oven to 200° C/400°F.

Put a cast iron pan in the oven (around 5 quarts in size) or line a baking sheet.*  Turn out the boule onto a board dusted with buckwheat flour, or a piece of greaseproof paper, and dust the top of the boule with a little extra of the flour. If you want to decorate the top, you’ll need to use a baking lame (baker’s knife) to score the dough. Bake in the middle of the oven for 50-60 mins. Allow to cool completely on a wire rack before cutting.

The bread will last up to 3 days, wrapped in a clean tea towel or muslin. Alternatively, you can freeze the loaf for up to 3 months.