Tuesday, October 25, 2011

Pumpkin Gingerbread Buckwheat Bake

Yum-o-licious! Would you like some cake for breakfast?

First off, my tofu winner is...(drum roll please)...Julie! Julie, I know I have your address around here somewhere but will you email it to me and Nasoya is going to send you some coupons to try out their latest products! Of course, I may require you to share whatever you decide to make!  The Coconut-Battered Tofu recipe is a great one, and I recommend that first!

Secondly, thanks for your sweet responses to my posts the last few days.  It really is encouraging to know others are going through similar experiences.  It just means God is at work in our lives and giving us a desire to serve His Kingdom.  It is exciting and I am just thankful that He has planted that desire in me and in all of you!

Thirdly, cake for breakfast!  I have watched as Ashley has made Buckwheat Bake after Buckwheat Bake for the better part of a year.  And I admit, I have scrolled down, skipping the recipe and just reading the blog.  They just didn't appeal to me.  Plus, I would have to buy another obscure ingredient and figure out how to freshly grind buckwheat groats and all that just sounded too complicated!

Then I realized I had buckwheat groats just lurking about in my pantry!  Where did they come from? How did they get there?  And recently a dear friend gave me her blender (she pitied me for my chunky Green Monsters made in the food processor) and I discovered that a blender is really awesome at grinding flour!  Now I had all my ingredients and kitchen tools ready, it was only a matter of time before I got around to seeing what the fuss was all about!

Pumpkin Gingerbread Buckwheat Bake
Serves 1

This recipe uses freshly ground raw buckwheat to create a light and fluffy breakfast cake.  The flavor is nutty and full of spice!  There is no need for added sugar; to sweeten your cake just top with a little honey or pure maple syrup.  If you don't have a ramekin or a baking dish of proper size, just use your muffin tin, using only 2 or 3 cups. 

Prep time: 10 minutes
Cook time: 30 minutes

  • 1/3 cup fresh ground buckwheat groats (raw)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • pinch allspice
  • pinch ground cloves
  • 1/2 tablespoon molasses
  • 1/4 teaspoon vanilla
  • 1 flax egg (1 tablespoon ground flax seed mixed with 2 tablespoon water)
  • 1/4 cup almond milk
  • 1/4 cup pumpkin puree
  1. Preheat oven to 350* and lightly grease ramekin or other oven-safe dish.  (You could also use muffin tin, using just two muffin cups)
  2. Mix together 1 tablespoon ground flax seed and 2 tablespoons water to form your flax egg.  Set aside
  3. Whisk together freshly ground buckwheat groats, baking powder, cinnamon, nutmeg, salt, allspice and cloves.
  4. In separate bowl stir together pumpkin, almond milk, vanilla and molasses.  Add flax egg when it has gelled (about 3-5 minutes)
  5. Add wet to dry ingredients and stir until just combined.  Pour batter into prepared baking dish.
  6. Bake for 30 minutes until toothpick inserted in center comes out clean.  
  7. You can top your Buckwheat Bake with more cinnamon, maple syrup, honey, nut butter, or fruit of choice.  I used honey and grilled banana slices.  Yummy!

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