Coconut Cream Blueberry Buckwheat Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4c raw buckwheat flour (ground from raw buckwheat groats in a blender)1T raw buckwheat groats1/2 mashed banana1/3c frozen or fresh blueberries5T almond milk1T maple syrup1T chia seeds1t cinnamon1t vanilla1 flax egg (1T ground flax meal + 2.5T warm water, whisked, sit for 3-5min)1/4t baking powdercoconut cream (1T coconut flour + 2T almond milk)
1. Preheat oven to 350*
2. Mix flax egg and set aside.
3. Mash banana with a fork and mix in milk, vanilla and maple syrup.
4. Mix in flour, groats, berries, chia seeds, cinnamon, and baking powder.
5. Stir in flax egg.
6. Mix coconut flour + almond milk together, until a smooth paste forms.
7. Grease a mini soup crock bowl [or something oven safe 4-5” diam] and pour in 1/2 of the mixture.
8. Spread coconut cream gently around the middle of the batter, leaving about a 1/2” gap around the edge.
9. Pour on the rest of the batter and smooth.
10. Bake for 30min, and flip out onto a plate or eat straight from the bowl.
Number of Servings: 1
Recipe submitted by SparkPeople user SKINNYINMYHEAD.
2. Mix flax egg and set aside.
3. Mash banana with a fork and mix in milk, vanilla and maple syrup.
4. Mix in flour, groats, berries, chia seeds, cinnamon, and baking powder.
5. Stir in flax egg.
6. Mix coconut flour + almond milk together, until a smooth paste forms.
7. Grease a mini soup crock bowl [or something oven safe 4-5” diam] and pour in 1/2 of the mixture.
8. Spread coconut cream gently around the middle of the batter, leaving about a 1/2” gap around the edge.
9. Pour on the rest of the batter and smooth.
10. Bake for 30min, and flip out onto a plate or eat straight from the bowl.
Number of Servings: 1
Recipe submitted by SparkPeople user SKINNYINMYHEAD.
Nutritional Info Amount Per Serving
- Calories: 368.5
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 205.9 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 17.7 g
- Protein: 10.6 g
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