This coconut buckwheat breakfast bake is moist, full of coconut flavor and healthy. It’s topped with a coconut, peanut butter “icing”.
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 pancake 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. Sometimes I follow other recipes and sometimes I create my own. 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!
Coconut Buckwheat Breakfast Bake
Ingredients
- 4 tablespoons buckwheat flour, ground raw buckwheat groats
- 2 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 tablespoon coconut oil
- 1/2 tablespoon chia seeds
- 2 tablespoons unsweetened applesauce
- 1 tablespoon maple syrup
- 1 egg
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees, grease a small ramekin or other oven safe baking dish.
- Combine flours, baking powder, cinnamon and salt in small bowl.
- Add remaining ingredients and mix together until incorporated.
- Pour batter into greased baking dish and bake for 25-30 minutes until fully cooked but still moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Loved it so much!!! Kids ate it all!
Will do it again and again!