Vegan Gluten Free Apple Walnut Buckwheat Breakfast Bake

Similar to the Blueberry Walnut Buckwheat Bake, but with apple! I like to eat these warmed up and topped with Tofutti cream cheese and jam. So filling too...I think 3/4 of the bake is probably my ideal amount... I still ate the whole thing regardless. :S These keep in the fridge for a few days so you have have breakfast ready for half the week. They may also do well if frozen. I will have to investigate this.
Prep time
Cook time
Total time
Serves: 2-4
  • ¼ cup buckwheat flour (ground up buckwheat groats)
  • 1 tbs buckwheat groats
  • 1 tbs chia seed
  • 2 tbs gluten free oats
  • 1 tbsp flax meal
  • ¼ tsp baking powder
  • ½ tsp egg replacer
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbs chopped walnuts
  • 1 tbs thompson raisins
  • 4 tbs unsweetened apple sauce
  • 3 tbs unsweetened almond milk / soy / hemp / rice
  • ½ tbs light agave nectar / maple syrup / honey
  • ½ tsp pure vanilla extract
  • ½ large apple, chopped into small pieces (gala, pink lady, red delicious...)
  1. Get out a medium-sized bowl and add in the buckwheat flour, buckwheat groats, chia seeds, gluten free oats, flax meal, baking powder, egg replacer, cinnamon, nutmeg, walnuts and raisins and mix together.
  2. Next, add in the wet ingredients - Applesauce, milk, agave and vanilla extract and mix well until everything is combined. Fold in the chopped apple.
  3. Distribute the mixture evenly into two ramekins. Cook in microwave for approximately 5½ minutes. (I did it in rounds of 1½ minutes). Be careful removing since the ramekins will be hot. Allow to fully cool and then cover and place in the fridge or eat in the ramekin or transport onto a plate.
  4. Serve with some jam, more walnuts or some peanut/almond butter, or even some vegan cream cheese is quite yummy with jam. Cut them in half if you want a smaller portion since they are dense and quite filling.




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