For awhile, I’ve been meaning to try the vegan buckwheat bake recipe that many bloggers are obsessed with. What took me so long?
The recipe called for buckwheat groats, which proved to be very difficult for me to locate. I finally found them in bulk at a random Whole Foods I stopped at. The next difficult part was that I needed to grind the oats to make a flour like consistency. My grinding broke a few months ago, but on Friday, a mysterious package from Amazon showed up with a new Cuisinart mini food processor courtesy of MyLikes.
Sunday morning Irene, the overexposed tropical storm, was arriving and I was in the mood to experiment. Without any eggs in the house, I looked up the vegan recipe for the gluten-free, vegan, and microwavable buckwheat bake. Since I like more protein with my oats in the morning, I added a half scoop of whey protein powder (which makes this no longer vegan due to the dairy). I was nervous what the microwave would do but it came out OK. This was also my first time using the vegan flax seed egg! I can’t believe how cool it works. I don’t think my bake turned out perfect, but I like to know I was able to make a filling and satisfying breakfast with minimal ingredients on hand. If you live in a dorm room and all you have is a fridge and microwave, you can make this recipe! You just need a mini food processor or blender to make the flour. You can use oat flour instead and not worry about the blender but that means it may not be gluten free as an fyi!
Gluten-free Berry Buckwheat Bake
Ingredients:
- 1/4 Buckwheat Groats, Raw – Grind into a flour-like consistency
- 1 TBSP Buckwheat Groats, Raw & Whole
- 2 TBSP Vanilla Whey Protein Powder (optional)
- 1/2 Banana
- 1 TBSP Vanilla Almond Milk Unsweetened (I used Coconut Milk Unsweetened from So Delicious)
- 1/4 teaspoon of Vanilla Extract
- 1/8 teaspoon of Baking Soda
- 1 TBSP Flax seed Meal with 3 TBSP of Warm Water (or use 1 Egg White)
- 1/4 cup of Frozen Blueberries (optional)
- 1 TBSP of Raspberry Jam
Directions
If using a vegan flax seed egg, whisk flax seed and warm water together. Let sit for 5 minutes. Combine buckwheat flour, groats, whey protein and baking soda in a bowl or mini processor. Blend together so that the baking soda is evenly distributed. Next add in the banana, almond milk, vanilla and egg white or flax egg. Grease a microwave safe bowl or ramekin. Add mixture to bowl. Top with blueberries if desired. Microwave on high for 3 minutes. 
Turn bowl upside down and remove cake from bowl. 
Top with jam if desired. Enjoy!
Review: This breakfast was very filling! It was large and flavorful. I enjoyed the nutty taste of the buckwheat groats. I am excited to try this with an egg white and baking powder now that I have the ingredients! If you try making this recipe, please include your own modifications below.
I use buckwheat in my protein bakes all the time! It’s great that it acts just like regular flour but it’s gluten free, too.
I love buckwheat and that looks really good! I am totally going to make this with vegan protein powder and So Delicious Coconut Milk. Thanks so much for the great idea!
can we use buckwheat “already ground” store bought flour in the recipe?
I read on another blogger’s post that it did not come out the same. Feel free to try it, but chances are the flour is not gluten free given the other contaminants. Make sure it says gluten free but beware that previous tests have not produced fantastic results.