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.
I’ve just the read the post above about the icing – thanks!
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?
Glad you like it! :)
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.
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 8×8 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!
So awesome, that sounds like a great family meal! Love the poking holes in it idea for the frosting :))
HOW DID YOU MAKE THE ICING ??? LOOKS YUMMY!
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
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!
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!
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. :)
These are amazing, thank you for the clarification. Also, just wondering, is the coconut cream you use in your coffee something you make yourself?
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).
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!!!!
That’s awesome to hear, Jill! I was just thinking about making it for breakfast before I read this, how funny!
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 :)
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…
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!
Awesome, so glad it worked out better! I just ate the last of those strawberry almond chocolates and shed a tear or two… ;)
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!)
I hope you like it! It’s seriously one of my absolute favorites for breakfast :)