Cherry Almond Breakfast Bake
This cherry almond breakfast bake is made with almond and buckwheat flours and stuffed with more cherries and almond butter.
Servings: 1 serving
Ingredients
- 1/2 banana mashed
- 1 egg
- 3 tablespoons milk
- 1/2 tablespoon coconut oil melted
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 5 tablespoons buckwheat flour ground buckwheat groats
- 2 tablespoons almond flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1/4 cup frozen cherries chopped + 5 more
- 1 tablespoon almond butter
Instructions
- Preheat oven to 350 degrees and grease a small ramekin or oven safe bowl.
- Combine wet ingredients (first 7) in a small bowl and whisk together.
- Add dry ingredients and combine until incorporated.
- In another small bowl combine chopped cherries and almond butter until somewhat mixed together (microwaving for 15-20 seconds will help combine if the almond butter isn't drippy enough), set aside.
- Pour half the batter into the greased ramekin. Next pour the cherries and almond butter combination on top of the batter. Pour remaining batter on top of that.
- Bake for approximately 30 minutes or until fully set.
Nutrition
Serving: 1SERVING | Calories: 714kcal | Carbohydrates: 95g | Protein: 24g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 198mg | Potassium: 1018mg | Fiber: 13g | Sugar: 29g | Vitamin A: 371IU | Vitamin C: 8mg | Calcium: 284mg | Iron: 5mg