The concept of the
buckwheat bake is nothing entirely new since buckwheat has formed the basis of
my gluten free cakes and single servings for some time now, but for some reason
I have never given it credit in its own right before. So today we celebrate all
that is buckwheat!
The concept of the buckwheat
bake is not my own and has been explored in various ways over at Ashley’s blog Edible Perspective. This is where I also
first came across the general concept of the coconut
cream topping (but I've just looked back and can't find the page to link it too-sorry!), I’ve since taken that idea to some crazy new heights (p.s
I’m super excited about it!!) You may have seen a photo or two pop up on my Instagram in the last few days.
The buckwheat bake makes
the perfect breakfast dessert....my absolute favourite combination. I think
these little gems even give my baked oatmeal concoctions a run for their money...craziness indeed!
I have made the buckwheat bake
a few times now, in different sizes and varying the cooking technique. Both the
oven and microwave work just fine. The photos here show the single serve microwave
version but I also made a large oven bake version for Mother’s Day last weekend
which was luscious...slightly more moist and fudgy than the microwave version.
You can use any fruit you
fancy, I was in the mood for red berries since I was going for a Mother’s Day
theme, I also opted for chocolate to max out the indulgence factor, but you
could omit this is you preferred. I imagine pumpkin, ginger, apple, pear and
banana bread versions would also be amazing.
Ok, I’m going to stop now,
I’ve made myself hungry, and have no food to hand. Never a great plan.....
Oh, and the topping...I
almost forgot!
I’ll save that for another
post :-p
Recipe: Choc cherry buckwheat bake
Serves 3
Ingredients:
½ cup buckwheat flour
2 tbs cocoa powder
½ heaped tsp baking powder
¼ cup date syrup (or 2-3tbs other sweetener o]f choice)
1 tsp almond extract
1 mashed banana (or ¼ cup apple puree or yoghurt)
1 tbs chia or flax
1/3 cup milk of choice (I used soy)
------------------
1 cup of mixed berries (I used frozen blueberries and raspberries)
¼ cup flaked coconut or almonds
(I used a mixture)
Method
Combine dry ingredients in a medium bowl and
set aside. Combine wet ingredients in a small bowl and then add to the dry,
mixing lightly but thoroughly.
Break
up the raspberries a little and mix half of the fruit lightly through the
batter- I used frozen fruit to minimise colour running.
Spoon the batter into 3 single serving dishes
or one larger dish. Grease the bottom of the dish if you are using a larger
dish and not eating directly from it. Press the remaining berries onto the top
and sprinkle with the coconut/almond.
Bake at 180C for approx 30 minutes until a
toothpick inserted into the centre comes away clean. Note: individual dishes
are likely to require less baking time. Alternatively serve into individual
dishes and microwave on full power for 2 minutes each.
The microwave version in slightly dryer and cakier
than the oven version which I found to be a little more moist and fudgey which
I (slightly) preferred.
more buckwheat bakes.. with the first trial of topping (not as smooth) |
Mother's Day bake- sorry for 'blue' photos the daylight was not cooperating! |
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
Yum, this looks delicious :)
ReplyDeleteJo,thanks for joining the link up for Food on Friday on Carole's Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and am blown away by all the great ideas! Cheers
ReplyDeletePs I am signing up to follow your blog. A follow back would be great – or maybe you have already?