Are you looking for an alternative to your morning porridge? Do you like buckwheat? If so, this recipe is for you! Cinnamon, apple and walnuts give this ‘breakfast cake’ luscious feel while coconut milk, vanilla and maple syrup are match made in heaven!
Baked buckwheat with apple
This is a perfect breakfast which will keep you full until lunch time!
Ingredients
- 1.75 cup buckwheat raw
- 1 tsp baking powder
- 1.5 tbsp ground flaxseed
- 1 tsp cinnamon
- 1 tbsp mixed spice
- pinch of salt
- 2.5 cups coconut milk I used light
- 1 tsp vanilla paste or extract
- 0.25 cup maple syrup
- 2 tbsp honey
- 0.5 cup walnuts chopped
- 0.5 cup pecans chopped
- 3 green apples
- little coconut oil for the tin
- maple syrup or honey to serve
- greek yogurt to serve
Instructions
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Grease 20cm cake tin with coconut oil. Preheat the oven to 175C.
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In the food processor grind the buckwheat until the groats are just open. Add baking powder, flaxseed, salt and all spices and blitz again just to combine.
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In a separate bowl, mix coconut milk with vanilla, maple syrup and honey.
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Chop the walnuts and pecans. Slice the apple.
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Pour some of the coconut milk mix (about 1/3)on the bottom of the tin. Cover with half buckwheat mix, half of the apples and nuts. At this point you can add more honey/maple syrup if you have a bit more of a sweet tooth. Cover with coconut milk mix, buckwheat and coconut milk mix again. Cover with the rest of nuts and apple, you can again sprinkle with some more cinnamon and honey/maple syrup.
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Bake for about 50-60 min until the top is golden.
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You can keep in the fridge and reheat portions in the morning. Serve with yogurt and maple syrup.
Recipe Notes
Recipe is inspired by Laura Wright.
Hope you enjoy it!