Now that I’ve moved into a new apartment, I now have a working oven again! So, I’ve tweaked this recipe I posted a few weeks ago that was cooked in the microwave. This version is baked and very low sugar. It is a delicious breakfast and perfect for those looking for a gluten free bake. If you want to check out the microwave version, you can find it here.

Vegan Gluten Free Blueberry Buckwheat Breakfast Bake

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Clare

Serves: 2

Ingredients

• ¼ cup buckwheat flour (ground up buckwheat groats)
• 1 tbs buckwheat groats
• 1 tbs chia seed
• 2 tbsgluten free oats
• 1 tbsp flax meal
• ¼ tsp baking powder
• ½ tsp egg replacer
• ½ tsp cinnamon
• 1 tbs thompson raisins
• 1 packet of xylitol
• 4 tbs unsweetened apple sauce
• 3 tbs unsweetened almond milk / soy / hemp / rice
• ½ tsp pure vanilla extract
• ⅓-1/2 cup blueberries, partially thawed / fresh blueberries
• optional: 1 tbs vegan chocolate chips

Directions

1. Preheat oven to 400F.
2. 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, and raisins and mix together.
3. Next, add in the wet ingredients – Applesauce, milk, agave and vanilla extract and mix well until everything is combined. Fold in the blueberries.
4. Distribute the mixture evenly into two ramekins. Bake for 20-25 minutes. If storing in the fridge, allow them to fully cool first. (I like them once they’ve firmed up a bit in the fridge and then I reheat them slightly with tofutti cream cheese and strawberry jam. )
5. Serve with jam, marmalade, vegan cream cheese, peanut/almond butter… Cut them in half if you want a smaller portion since they are dense and quite filling. You can even top them with slices of banana or fresh fruit.

Nutrition Information

Serving size: 1 Cake Calories: 200

3.1.09

~

~