Coconut Cream Blueberry Buckwheat Bake
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Coconut Cream Blueberry Buckwheat Bake calories by ingredient
Introduction
From the blog "The edible perspective"... it's a filling nutritious breakfast.. and was highly recommended to me.. I haven't tried it yet (confession) but I wanted to see the nutritional value.. and since I needed to enter it I thought I'd share it! From the blog "The edible perspective"... it's a filling nutritious breakfast.. and was highly recommended to me.. I haven't tried it yet (confession) but I wanted to see the nutritional value.. and since I needed to enter it I thought I'd share it!Number of Servings: 1
Ingredients
-
1/4c raw buckwheat flour (ground from raw buckwheat groats in a blender)
1T raw buckwheat groats
1/2 mashed banana
1/3c frozen or fresh blueberries
5T almond milk
1T maple syrup
1T chia seeds
1t cinnamon
1t vanilla
1 flax egg (1T ground flax meal + 2.5T warm water, whisked, sit for 3-5min)
1/4t baking powder
coconut cream (1T coconut flour + 2T almond milk)
Directions
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.