This is a perfect breakfast which will keep you full until lunch time!
Grease 20cm cake tin with coconut oil. Preheat the oven to 175C.
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.
In a separate bowl, mix coconut milk with vanilla, maple syrup and honey.
Chop the walnuts and pecans. Slice the apple.
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.
Bake for about 50-60 min until the top is golden.
You can keep in the fridge and reheat portions in the morning. Serve with yogurt and maple syrup.
Recipe is inspired by Laura Wright.