Coconut Buckwheat Bake

Since Monday was a holiday and this week has been Spring Break for me, I’ve been completely lost on what day it is.  All I know is that I’ve been able to wake up on my own and make breakfasts that take longer than 5 minutes.   Which means this week I’ve made steel cut oats and protein-packed pancakes for multiple meals [including lunch…] just because I can.

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This year I’ve been fortunate to just focus on grad school, being a fitness instructor, and doing practicum [a.k.a. paying an agency to work 20 hours a week for experience].  In comparison to last year’s full-time job, grad school, and fitness instructing, I count my blessings as far as scheduling goes because I’m nowhere near as busy as I once was.  That said, I still have classes 3-4 nights a week and teach early morning classes three days a week, which compromises my favorite meal of the day – breakfast! 

Luckily, I’ve gotten great at pre-cooking breakfast foods that can easily be warmed up.  One of my favorite on-the-go meals are buckwheat and oat bakes… I make a couple on Sunday and store them in containers in the fridge, then heat and slather them with nut butter when I need sustenance.  It couldn’t be easier! 

As you may have noticed, I’ve become obsessed with coconut flour lately – the nutritional stats are great and I love the flavor and moistness it adds to baked goods – so I decided to try it in bake form.  These came out great!  Not too sweet and not too dense.  I made a batch with banana to take on a long road trip to Hana while my in-laws were here and everyone enjoyed them [which is saying a lot as they’re all full-on wheat eaters]! 

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Coconut Buckwheat Bake

[sugar-, gluten- and grain-free]

[ingredients] – makes three 4’’ ramekins, but can easily be for a smaller baking dish.

  • 1/4 c coconut flour

  • 1/4 c buckwheat/oat flour [I ground up 1/4 c buckwheat groats]

  • 2 Tbsp buckwheat groats

  • 2 Tbsp coconut flakes [I used defatted]

  • 1/2 tsp baking powder

  • 2 Tbsp chia seeds

  • 2 large eggs

  • 2 tsp vanilla extract

  • 1/2 c almond milk [+ a bit more if it’s looking too thick]

  • 1/2 – 1 c fruit [I used 1c fresh blueberries in these photos, but have also used 1/2c chopped bananas]

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Preheat the oven to 350 degrees and grease or line ramekins or an oven-safe baking dish.

Whisk together the flours, groats, flakes, baking powder, and chia seeds in a bowl. 

In another medium-sized bowl, beat the eggs, milk, and vanilla together.

Add the dry ingredients to the wet and combine thoroughly.

Fold in the fruit.

Bake for 30 minutes, or until the top cracks and the edges pull away.

Enjoy!  Makes 3 servings.

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Nutrition Facts [1 blueberry ramekin sans toppings]:

Calories 211 • Fat 8g Sodium 101mg • Carbs 26g • Fiber 10g • Sugar 6g • Protein 10g

These are so yummy, super filling, and easy to make ahead of time and travel with – easy energy during the long work day! 

I’m off to enjoy my last two days of break!  How does time fly so quickly?

Have a wonderful Thursday!

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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3 thoughts on “Coconut Buckwheat Bake

  1. Darlene Rodrigues says:

    Been wanting to make these for a while. And tonight I finally have the time. I couldn’t find my chia seeds so I substituted with hemp seeds. I’ll let you know how they turn out! Mahalo for all the great gluten free, sugar free recipes for baked goods!!

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