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Preheat the oven to 400 °F (200 °C) - 350 °F fan (180 °C) fan)
Line a 30x11cm tin with baking paper.
Peel and coarsely grate butternut squash, stir in crushed garlic and set aside.
In a large bowl whisk together buckwheat flour, ground almonds, flaxseed, baking powder, bicarbonate of soda, sea salt, oregano, chopped rosemary and sunflower seeds. Stir in butternut squash with garlic and set aside.
In a small bowl whisk together olive oil, apple cider vinegar and almond milk and stir in to the dry mix. The mix should be fairly thick, but if it feels too dry add another 2 tablespoons or so of almond milk.
Spoon the mixture into prepared tin, sprinkle with sunflower seeds and bake for about 45-50 min or until a cocktail stick comes out clean and the top is golden brown.
Leave to cool down for 15 min before removing from the tin.