Chocolate Buckwheat Bake

This is quickly becoming my favorite breakfast with the exception that it takes about 30 minutes to bake. By the time I’ve mixed it all together, I want to eat it at that moment, instead of waiting for it to bake….which is usually why I throw it into the toaster over while I head to the gym to lift weights. Out of sight, out of mind. And it’s great to refuel with when I’m doing with my session.

Chocolate Buckwheat Bake
serves 1

  • 1/4 c. buckwheat groats, ground coarsely
  • 1 banana, mashed
  • 1 flax egg (1 T. ground flax + 3 T hot water)
  • 1/4 c. chocolate almond milk
  • 1 T. cocoa powder
  • 2 heaping T. chocolate protein powder
  • 1 t. baking powder
  • 1/2-1t. cinnamon
  • 1-2 T. chocolate chips (optional)

Preheat oven to 375F. Grease a small baking dish.

Combine the mashed banana, flax egg, and 1/2 the almond milk in a bowl. Stir in the dry ingredients, adding more almond milk, as necessary.

Pour into the greased baking dish. Bake for 30 minutes, then let cool.



Enjoy as is or top with peanut butter, jelly and almonds. 🙂


Dig in!

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5 Responses to Chocolate Buckwheat Bake

  1. so do you use a conventional oven or a toaster oven? I am getting into buckwheat bakes but never microwave anything and want to figure out what is easiest/fastest

  2. Wow! This looks awesome! I need to get some ramekins…

    • Ashlei says:

      I think this is a 2 cup baking dish from Anchor or Pyrex. I bet custard cups would work too, but ramekins might be too small unless you did a couple.

      Hope you get some soon to try it! It’s amazing 🙂

  3. Pingback: Acai Vanilla Protein Smoothie | The Vegster

  4. Kyra (Scribbles & Sprinkles) says:

    I love your ramekin! It’s glass, and looks really posh 😀 and I love having these for breakfast, such a great start to the day 🙂

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