Baked Buckwheat
A warm, satisfying breakfast perfect for cooler mornings. The recipe is made using gluten free buckwheat groats and served with your favourite toppings. We love this healthy breakfast recipe served with coconut yoghurt and berries. To keep your blood sugar levels and help to reduce sugar cravings we added an extra source of protein using Thankfully Nourished Collagen powder.
Servings 4
Ingredients
- 1.5 cups Buckwheat Groats
- 3 cups Warm water
- 1 tbsp Lemon juice or apple cider vinegar
- 2 free range eggs
- 2 tbsp Maple Syrup
- 4 tbsp Coconut Milk
- 1/2 tsp Vanilla extract
- 1 tsp Cinnamon
- 2 tbsp Collagen Powder Thankfully Nourished
- 1/4 tsp Bicarb Soda
- 1/4 tsp Sea Salt
Instructions
- Pre-soak groats in water with lemon juice for 12 hours (overnight). Cover with enough water for room to swell.
- Drain and rinse buckwheat.
- In a mixing bowl add remaining ingredients and pour into an oiled casserole dish.
- Bake at 170’C for 30 - 35 mins (until a skewer comes out clean and golden on top).
- Serve with warm milk of choice and optional toppings such as coconut yoghurt, berries or your favourite fresh fruit.
Video
Notes
Serving Suggestion:
Serve with your favourite toppings such as:
- Warm plant-based milk of choice
- Sprinkle with cinnamon and nutmeg
- Fresh or defrosted from frozen berries
- Chopped nuts, seeds
- Toasted coconut