Mar 12

Blueberry Buckwheat Breakfast Bake

So you mix up some wholesome ingredients and throw them into a microwave.

Then you find someway to distract yourself for 3 minutes.

Possible distractions:

  1. Go put an ‘Eat More Kale’ bump sticker on your car.
  2. Analyze the use of alliteration in ‘Blueberry Buckwheat Breakfast Bake.’
  3. Run a barefoot mile(…if you’re a beast).
  4. Take half a shower.
  5. Do 30 tricep dips.
  6. Watch your baking breakfast spin around and around and around in the microwave (from a safe distance).
  7. Go absorb some sunlight.
  8. Find and hug a puppy.
  9. Download hipster indie tracks.

After those 3 tiny, baby minutes, your batter will have turned into a light, fluffy, and doughy breakfast bake.

That’s a pretty good return on your investment.

A tiny 3 minutes producing a whole morning of happiness.

Blueberry Buckwheat Breakfast Bake

Yield: serves 1


1 flax egg (1.5 Tbsp flax + 2 Tbsp water)
1/4 cup buckwheat flour (grind raw groats into a flour)
1 Tbsp raw buckwheat groats
1 Tbsp chia seed
1/2 tsp cinnamon
1/4 tsp baking powder
1/2 large banana
1 Tbsp maple syrup
1 1/2 tsp vanilla
2 Tbsp almond milk
handful fresh blueberries



Make flax egg by mixing 1.5 Tbsp ground flax seed with 2 Tbsp water.  Allow 'egg' to sit until slightly thickened, about 10 minutes.

In a bowl, mix together buckwheat flour, buckwheat groats, chia seed, cinnamon, and baking powder. In a separate bowl, mash the banana with a fork until smooth and egg-like in consistency.  To the mashed banana, add in the maple syrup, vanilla, and almond milk.

Pour the wet ingredients into the dry ingredients and stir.  Gently fold in a handful of fresh blueberries.  Grease a ramekin and pour in batter.  Microwave the batter for 3 minutes.  Eat cake straight from the ramekin or gently remove from ramekin and serve on a plate.  Top with banana slices, nut butter, and raisins.


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