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Coconut Buckwheat Breakfast Bake
This coconut buckwheat breakfast bake is moist, full of coconut flavor and healthy. It's topped with a coconut, peanut butter "icing".
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
coconut buckwheat breakfast bake
Servings:
1
serving
Author:
Gina Matsoukas
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
Serving:
1
SERVING
|
Calories:
557
kcal
|
Carbohydrates:
73
g
|
Protein:
17
g
|
Fat:
25
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.03
g
|
Cholesterol:
167
mg
|
Sodium:
219
mg
|
Potassium:
548
mg
|
Fiber:
14
g
|
Sugar:
19
g
|
Vitamin A:
301
IU
|
Vitamin C:
0.4
mg
|
Calcium:
216
mg
|
Iron:
4
mg