Vegan Gluten Free Blueberry Buckwheat Breakfast Bake

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
Prep time
Cook time
Total time
Serves: 2
  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


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One comment

  1. […] you would like a very similar baked version of this, check out the Baked Gluten Free Blueberry Buckwheat Breakfast Cake (it’s even […]

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