Buckwheat Breakfast Bake
Try this Buckwheat Breakfast Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- for serving:
- 1/4 tsp cinnamon
- 1/8 tsp vanilla
- 200 ml water
- for the breakfast bake:
- 40 g buckwheat flakes
- 1 tbs flaxseed shredded
- 1 tbs ground hazelnut
- 1 tsp chia seed
- 50 ml coconut milk
- 1-2 tsp of sweetener of choice (e.g. maple syrup or agave)
- 1 tsp hempseed
- 2 tbs chopped nuts (i used almonds and hazelnuts)
- frozen blueberries and almond butter
- soy yogurt
- Carbohydrate 0.960324967450119 g
- Cholesterol 0 mg
- Fat 5.0535618659114 g
- Fiber 0.172574995040894 g
- Protein 0.491312352045993 g
- Saturated Fat 4.47882758116334 g
- Serving Size 1 1 Serving (94g)
- Sodium 4.63617898937144 mg
- Sugar 0.787749972409225 g
- Trans Fat 0.303808925177544 g
- Calories 48 calories
Soak the buckwheat flakes in 200ml water for at least 2 hours.Preheat oven to 190°C. Pour the soaked buckwheat flakes into a small baking tin and mix in chia seed, flaxseed, coconut milk, sweetener of choice, cinnamon and vanilla.Top with the chopped nuts and hempseed and bake for 30 minutesServe the baked buckwheat oatmeal with soy yogurt, almond butter and frozen berries. I used frozen blueberries, you could, however use raspberries as well or fresh berries, if in season.
