Buckwheat Breakfast Bake - Gluten Free
I first read the Buckwheat bake on various healthy living blogs like Edible Perspective and Kath Eats. I decided to make my own with my ingredients and see what I came up with. It took a few tries but I finally go it. I chose not to add any sweeteners like the other bloggers but sweeten my bake with peanut butter and coconut. Instead of a tablespoon of chia seeds like other bloggers, I used flaxseed meal. Ive also used a table spoon of Chia Goodness, a blend of chia seeds buckwheat groats and hint of salt. During hurricane Irene, I made it with protein powder and posted about it here too! Once I found a recipe I liked, I decided to shoot a video!
Ingredients
| Buckwheat groats | 1/4 Cup (4 tbs) , divided | |
| Ripe banana | 1/2 Medium | |
| Unsweetened vanilla almond milk | 3 Tablespoon ((or unsweetened coconut milk)) | |
| Vanilla extract | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Flaxseed meal | 1 Tablespoon | |
| Egg white | 1 Medium |
Directions
GETTING READY
1. Grease a microwave safe ramekin. Set aside.
2. In a food processor add the buckwheat groats and blend to a flour consistency.
MAKING
3. In the food processor add all the ingredients and mix well till combined. Microwave for around 3 minutes.
4. Remove from the microwave and let it sit for a minute. Invert it over a plate to demold.
SERVING
5. Serve the buckwheat bake warm with fruits or nuts or jam if desired.
Recipe Summary
Nutrition Facts
Serving size
Calories 34Calories from Fat 9
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 51 mg2.13%
Total Carbohydrates 5 g1.7%
Dietary Fiber 1 g4%
Sugars 1 g
Protein 1 g2%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
