Coconut buckwheat breakfast bake

Yesterday was a damn near perfect day.

A somewhat lazy morning (lazy is relative when you have a dog that needs to go out no later than 8am), a husband who didn’t have to work on a Saturday for once, the breakfast you see above, approximately 15 rounds of words with friends on the couch with coffee in hand, a trip to NYC to see the Intrepid (for him) and eat in Chelsea Market (for her), Jacques Torres wicked hot chocolate, a 30 block 52 degree walk in the middle of January, a taxi ride that didn’t leave me feeling like I wanted to puke afterwards and no traffic on the west side highway.

Life doesn’t get much better than that.

Let’s back up to breakfast.

Coconut flour round #2 AND success #2 (obviously, otherwise you wouldn’t be hearing about it).

If you’ve read any of my WIAW posts, it should be no secret that I have a breakfast bake obsession. I blame Ashley and her amazing creations for sparking it. Sometimes I follow her recipes exactly, other times I create my own using hers as inspiration and even fewer times I try to create one myself. They’re always edible but not always amazing. Until this one.

It’s funny because everything I’ve read says coconut flour is hard to work with and yet I’ve had two of my best breakfast recipes ever with this stuff back to back now. I’m thinking I should go out on a high and call it quits soon before my luck turns (I’d make a really good gambler if I could just convince myself to spend the money to play in the first place) but in this case the risk might actually be worth it.

I think the best part about coconut flour is that you don’t need a whole lot of it for the flavor to still come through. Maybe that’s why these recipes have come out so well actually because the main ingredient isn’t really the coconut flour, in this case it’s ground buckwheat groats (spelt flour in the pancakes, which would probably make a good substitute here for buckwheat), and so it’s not as finicky as if you were baking with a lot of it.

It’s honestly hard to believe that something so tasty is actually good for you. This felt like eating dessert at 9 o’clock in the morning. A moist, coconutty (let’s pretend that’s a word) cake with a coconut/peanut butter icing on top.

What better start to the day than shoving that in your face?

I can’t give you NYC, sunny 52 degree weather or Jacques Torre chocolate, but I can give you breakfast!

4.7 from 3 reviews

Coconut Buckwheat Breakfast Bake
 
Prep time
Cook time
Total time
 
A moist, full of coconut flavor breakfast cake that’s actually healthy for you. Cake for breakfast. What could be better?
Author:
Recipe type: breakfast
Serves: 1
Ingredients
  • 4 tablespoons buckwheat flour (ground raw buckwheat groats)
  • 2 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon coconut oil
  • ½ tablespoon chia seeds
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon maple syrup
  • 1 egg
  • 2 tablespoons milk
Instructions
  1. Preheat oven to 350 degrees, grease a small ramekin or other oven safe baking dish.
  2. Combine flours, baking powder, cinnamon and salt in small bowl.
  3. Add remaining ingredients and mix together until incorporated.
  4. Pour batter into greased baking dish and bake for 25-30 minutes until fully cooked but still moist.

 

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Comments

  1. 1

    I love that this makes one serving. I wonder what the nutrition stats are on this? It must have a lot of fiber. BTW, I used to live in NYC and I worked right across the street from Jacques Torre on Hudson. That iced hot chocolate they put out during the summer is to die for.

  2. 2

    YUMMY! This looks so good! Do you think it can be made with oat flour as well? I don’t have any coconut flour on hand (been meaning to get it) and I think I want to try this very soon (as in today!).

    • 3
      Running to the Kitchen says:

      It probably would. The texture of the batter is pretty thick so try to mimic that with oat flour (you might have to play with ratios of the wet ingredients a little) Let me know how it comes out if make it!

  3. 6

    sounds like such a fun time in the city! I’ve seen these bakes all over the blog world they always look so delicious but I still haven’t brought myself to make one yet!

    • 7
      Running to the Kitchen says:

      It took me awhile too, but you definitely should. They are beyond delicious and such a fun change up for breakfast!

  4. 8

    I definitely need to try one of your bakes to give my breakfast eating a needed change.

  5. 9

    coconutty is most definitely a word :) at least, it should be.

  6. 10

    Oh heavens, yes. You know I’m completely obsessed with coconut flour, right? Well, I am.

    I’m also obsessed with your Saturday – it sounds like utter perfection.

  7. 11

    Yum!! I love buckwheat bakes but haven’t made one in so long. That needs to change, because they are awesome. The coconut flour sounds delicious :D

  8. 12

    That bake looks perfect…so cute and puffy and love the nut butter/coconut drizzle.

  9. 13

    Are you trying to tell me coconutty isn’t a word? Because I use it all the time.

  10. 14

    This bake looks incredible! I I’m obsessed with buckwheat bakes and coconut flour, so this is perfect. I can’t wait to try it!

  11. 15

    Yummm, this looks great! I love baking with coconut flour. :)

  12. 16

    Question: I’m a little bit coconut-obsessed, but I’ve never seen coconut flour. Where do you get it?

    • 17
      Running to the Kitchen says:

      I bought a Bob’s Red Mill version and just got it in my local health food store. I don’t have a whole foods near me but I know they have it too.

  13. 18

    I was so happy to report I finally bought coconut flour! Now I have to go back for the buckwheat kind?! Seriously, slow down on all those fancy ingredients, we are from Arkansaw over here (let’s pretend it ‘s a word!).
    Yet another amazing recipe I have to make a 100 mile trip for :)

    • 19
      Running to the Kitchen says:

      Haha, the buckwheat flour isn’t coconut, just regular buckwheat. I can’t find actual buckwheat flour by me so I buy the raw buckwheat groats and just grind them in a food processor until they’re like a flour. That being said though, you could totally substitute oat flour or something more “normal” for the buckwheat :)
      Glad you have the coconut flour on hand now! Try the pancakes! :)

  14. 20

    I LOVE Coconut Flour and being on this grain free kick right now its super fun to bake with!! I bet I could make this with almond meal too?! YUM!!

    Thanks for the amazing recipe…again ;) You’re on fire over here!

    xxoo

  15. 21

    Awesome! This sounds like something right up my alley… I like everything with less sugar and fat, yet still taste great! I have never used coconut and buckwheat flour. What is the texture like?

  16. 22

    Oh my, this looks amazing! Do you think I could make it with other flour? I don’t have buckwheat, but I want to make this! Have a great week!!!

  17. 23

    I can I make this for dinner even though it has “breakfast” in the name?

  18. 25

    I always forget about buckwheat! I have some in the pantry, too. This is the perfect excuse to bust it out:)

  19. 26

    This breakfast cake looks awesome! Linking back to it in today’s post :)

  20. 27
    CMichiko says:

    Just made this – it’s delicious! A fantastic substitute for bread in the morning. My mum loves it too. I’m just wondering whether baking a bigger loaf (say, tripling the quantities and using a bread tin) would work. Do you think it would still rise and come out all lovely and moist?

    • 28
      Running to the Kitchen says:

      I really don’t know! I haven’t tried anything bigger than individual bakes. I can’t see why not. If you try it definitely let me know. Glad you liked the mini one :)

  21. 29

    I just bought buckwheat and coconut flour for the first time because I want to make this breakfast bake! I can’t wait to see how it turns out.

    (I’m a runner/cartoonist/administrative assistant who recently discovered your blog, and I’ve been enjoying it a bunch. Thanks for making and photographing so much wonderful food!)

  22. 31
    Meg finding new all the time says:

    YUM! I’m on this crazy diet (an anti-candida insane torture) and just found your recipe and can’t hardly WAIT to try it…thanks for sharing! I’m going to omitt the applesauce and maple sugar (using Stevia instead) and use coconut milk instead of regular.
    My question though………how do you grind the grouts?????????????? I have buckwheat flour and like a person commented earlier, it always turns my baked goods ridiculously dark (this comes with a texture that never quite feels “done”). I’m wondering if grinding them myself would make a difference…do you soak them first, or just grind them dry?
    Thanks :)

    • 32
      Running to the Kitchen says:

      I literally just stick them in the food processor and whirl away. No soaking. Mine has never done that (in regards to the color). Is your flour from toasted buckwheat? I know that exists, but I’ve never seen it. It might be the reason for the darker baked goods??? Total speculation on that one…

      • 33
        Meg finding new all the time says:

        I finally tried this! The buckwheat simply ground up in the mini-food processor works so so so much better than buckwheat flour! My flour was just regular, not toasted (which I’ve never heard of…finding NEW all the time!) Thanks again :)

        Oh, and I made the chocolate, strawberry, almond butter yummy goodness for Mother’s day, and OH ! MY! YUM! They were perfection – defined!

        • 34
          Running to the Kitchen says:

          Awesome, so glad it worked out better! I just ate the last of those strawberry almond chocolates and shed a tear or two… ;)

  23. 35

    I LOVEEE THIS RECIPE!!! It makes the perfect amount! I usually don’t comment on blogs but you deserve serious props. I’ve been adding different things to it and it still comes out delicious and filling. Lasts a while in the fridge too! Bravo!!!!

    • 36
      Running to the Kitchen says:

      That’s awesome to hear, Jill! I was just thinking about making it for breakfast before I read this, how funny!

  24. 37

    Hi! This sounds amazing! I’m really considering starting the whole30 challenge, but aren’t the coconut flour and buckwheat groats on the “don’t eat” list? Are you modifying the program in some way? By the way, I’ve been following your blog for about 6 months and I love it. You’re so inspiring!

    • 38
      Running to the Kitchen says:

      Hi Julie- buckwheat is not paleo, coconut flour is. That’s why I said I “paleo=ized” this bake in the day 4 post ;). Here’s what I used to do that: 4T almond flour, 2T coconut flour, 1T ground flax seed, 4T coconut milk, cinnamon, vanilla extract, 1/2t baking powder, 1 egg, 1/2 banana mashed. Mixed it all together and microwaved for 2 minutes. :)

      • 39

        These are amazing, thank you for the clarification. Also, just wondering, is the coconut cream you use in your coffee something you make yourself?

        • 40
          Running to the Kitchen says:

          When I say that I just mean the top from the can of coconut milk. If you put a can of (full fat) coco milk in the fridge overnight, the thick stuff sticks to the top and I just use a spoonful of that (as opposed to the liquidy part).

  25. 41

    Gina, what is the recipe for the peanut butter/coconut “frosting”? I can’t seem to find it.
    Thanks! Looking forward to making this soon!
    Annie

    • 42
      Running to the Kitchen says:

      Annie- I just mixed pb and coconut butter together after melting the two in the microwave for a few seconds. I may have added some milk to thin it out a bit too, I can’t really remember since this was about a year ago, sorry!

  26. 43

    HOW DID YOU MAKE THE ICING ??? LOOKS YUMMY!

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