Buckwheat Breakfast Bake / Blueberries & Almond
Buckwheat Breakfast Bake / Blueberries & Almond
Hey there,
Whenever I visit my sister at my mum’s house she asks me to bake something for here, which I gladly do as the kitchen at my mum’s house is much bigger than mine. However, they usually don’t stock up on dates, different nuts, cacao nibs and nut butters, which makes it difficult to come up with something decent. Also they usually don’t even have agave, maple syrup or any other type of sweeter. Nevertheless, I usually manage to come up with something decent.
Baking for my sister…
So a few weeks back I decided to make these berry oat hazelnut muffins, which actually turned out so amazingly delicious that I had to turn them into a recipe. They tasted kind of like a baked oatmeal so I decided to slightly change up the recipe and I came up with this delicious blueberry breakfast bake.
Buckwheat flakes or oats?
I went for buckwheat flakes instead of oats though as I personally prefer the taste, however, I am sure quick oats would work just as amazingly, so don’t you worry if you can’t find buckwheat flakes. I got them at the organic shop though, I think I found them at Reformhaus Egli, if I am not mistaken.
Also, as you might know, I like to cook seasonally for the most part, which is also why my book is called SEASONS, duh. However, sometimes the berry cravings hit me during wintertime, which is when I like to resort to using frozen berries. Sometimes I freeze them during summer, when they’re on sale and sometimes I buy frozen ones. However, if berries happen to be in season you can totally use fresh ones. But please, if you’re reading this when berries aren’t in season, please don’t go out and buy fresh berries, they are not in season and trust me they won’t taste good so why not wait until they actually grown where you live. Seriously I got slightly angry when I spotted th “first” Strawberries at the supermarket the other day. For god’s sake it’s the beginning of march and strawberries will come in season here, we just have to be a little more patient, so why do have to import them from Chile or wherever else. Anyways, rant over.
Let’s get cooking.
Buckwheat Breakfast Bake / Blueberries & Almond
Buckwheat Breakfast Bake / Blueberries & Almond
Buckwheat Breakfast Bake / Blueberries & Almond
- For the breakfast bake:
- 40g buckwheat flakes
- 1 tbs flaxseed, shredded
- 1 tbs ground hazelnut
- 1 tsp chia seed
- ¼ tsp cinnamon
- ⅛ tsp vanilla
- 200ml water
- 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)
- For serving:
- frozen blueberries and almond butter
- soy yogurt
- 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 minutes
- Serve 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.
Bisous,
Hi! Hört sich gut an. Ich habe nur noch ganzen Buchweizen daheim … wie würdest du es damit anstellen? Liebe Grüße, R
Hi. Hm Vielleicht könntest du den einfach im Food Processor etwas klein häxeln. Vielleicht würde es auch mit ganzem Buchweizen klappen, die Konsistenz wäre einfach bestimmt anders. Aber ich habe es bis jetzt nur mit den Buchweizen Flocken probiert, also kann ich nichts garantieren. Und falls du Haferflocken magst, könntest du auch diese verwenden, dass solte auch funktionieren. Viel Spass beim Nachkochen! Liebe Grüsse, Fanny
What a nice breakfast bake! I think it’s so clever to assemble a bunch of ingredients that are suitable for breakfast, throw them in the oven, and see what comes out! The combination of blueberries and buckwheat probably taste incredible. Brilliant idea!
Thank you! It does taste incredible, you should try it 🙂 !