Chocolate Buckwheat Bake

These might quite possibly be my new favorite thing to eat. It comes together super quick in the morning, and it’s light and chewy [unless you let them sit too long, and then they start getting kind of chalky–sorry Andrew!]. It’s like cake for breakfast, but slightly more grainy tasting. I was making them with the spelt flour, but buckwheat is so much better. I’ve even adapted them more since this inception [adding things like yogurt and the Amazing Grass powder]. There is no end to what you could put in it and/or top it with.

Inspiration: Edible Perspective

Ingredients

• 1/4 cup buckwheat groats ground into flour [I do this in the magic bullet and then add the other ingredients on top to save time in the AM]
• 1 tablespoon raw groats [for texture]
• 1 tablespoon chia seeds [or flax]
• 1 egg [or flax egg if that’s your thing]
• 1/4 cup applesauce [or 1/2 of a banana]
• 2 tablespoons milk [not necessary if using applesauce]
• 1 tablespoon agave syrup [or maple]
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 1/4 teaspoon baking powder

Preparation

1. If you haven’t ground your groats into flour, do it now.
2. Combine the remaining ingredients minus the reserved raw groats in a Magic Bullet, blender, or food processor.
3. Add groats.
4. Pour contents into a greased bowl.
5. Microwave for 1.5-1.75 minutes until the top is firm and it starts to pull away from the sides.
6. Invert onto plate if you’re fancy or eat straight from the bowl like a champ.
7. Top with whatever goodies you want.