Preheat the oven to 175c fan forced. Line a bread-baking dish with baking paper.
Combine buckwheat flour, salt, baking powder and bicarb soda in a bowl and set aside.
Place eggs, milk, olive oil, chia seeds, collagen and apple cider vinegar in a mixing bowl and mix till well combined. Leave to sit for 5 minutes allowing chia to soak up the liquid and become gel like.
Stir in finely chopped spinach and parsley along with pumpkin seeds. Pour the mixture into the bowl with the flour mixture and combine well. The mixture should be similar to a cake batter consistency, so if it seems a little dry just add a touch of water.
Pour bread mix into the baking dish and then place in the oven to bake for around 1 hour – 1 hour and 15 minutes, or until a skewer comes out of the bread clean. Serve the bread fresh or toasted topped with your favourite toppings. Bread will keep best sliced and then frozen after 1 day.