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 Facts
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Merlin
Wednesday 18th of September 2019
Loved it so much!!! Kids ate it all! Will do it again and again!
Ellie
Wednesday 4th of April 2018
I've just the read the post above about the icing - thanks!
Ellie
Wednesday 4th of April 2018
This was delicious! I've been struggling to find good recipes with coconut flour and was delighted with how easy this was and how well it turned out. Definitely a change for breakfast. I made it into muffins so I can take them to work with me. I was wondering what the recipe is for the peanut butter icing?
Running to the Kitchen
Thursday 5th of April 2018
Glad you like it! :)
Brittany W.
Thursday 16th of June 2016
I made this recipe and really enjoyed it. I tripled the batch and put it in a square baking dish and then cut it into squares, eating off of it all week. I didn't have any of the frosting ingredients, so I just put honey and butter on top and let it soak in. It is very very dense and can be dry the second day, so I took to reheating it and crumbling it in a bowl with all sorts of toppings: bananas, raisins, honey, berries... Delicious!
Next time I think I'm going to try subbing coconut flakes for chia seeds for a more coconut-y flavor.
Wendy
Monday 30th of March 2015
My kids and I are on a grain-free diet, and it's a hard adjustment! My scouring of the Internet for recipes brought me here and I'm so glad! I made this for breakfast and it was a hit with all the kids! I quadrupled the recipe and baked it in an 8x8 glass pan. Increased cooking time to about 35 mins. It worked out perfectly! For the frosting, I mixed the coconut cream from the top of a can of coconut milk, plus a little splash of maple syrup and a few tablespoons of peanut butter. Poked skewer holes in the cake and poured on the frosting, some of it soaked down into the holes, and it was all around delicious! Thank you!
Running to the Kitchen
Tuesday 31st of March 2015
So awesome, that sounds like a great family meal! Love the poking holes in it idea for the frosting :))