We can’t believe it’s been five whole days since our last post! That is officially a record for us.
But don’t worry, we’re going to make it up to you! Because today we’re bringing you a delicious recipe. A recipe that we told you about last week, but have still not posted about, an entire week later!
So how do we repay you? Why, with cake, of course!
…For breakfast 🙂
We recently posted about our Red Velvet Buckwheat Bake, and we honestly thought it couldn’t be topped, but this new version will definitely give it a run for it’s money!
We realize that we just gave you a recipe for a buckwheat bake, but honestly, can you ever get tired of eating cake for breakfast?
We can’t. Especially if it means eating this Lemon Poppy Seed cake.
There are only two words you need to describe this creation- ridiculously delicious. It was bursting with fresh lemony flavour, and the poppy seeds add a bit of texture to it that takes it up to a whole new level of deliciousness. Topped with a bit of drippy coconut butter and a dollop of raspberry jam, this was breakfast perfection!
Since we have now posted several buckwheat bake recipes, we thought now is a good time to give you some advice on substitutions you can make, since we realize that not everyone has chia seeds, buckwheat flour and buckwheat groats in their pantry! So here’s a list of handy substitutions you can make so everyone can enjoy the magic that is the buckwheat bake!
- If you don’t have chia seeds, you can substitute an equal amount of ground flax seeds, or you can omit them entirely. The texture will be slightly different if you opt for the latter, and your bake will be slightly more delicate, but it will still taste delicious- we promise 🙂
- If you don’t have buckwheat flour, any other flour will most likely work. We really enjoy oat flour for a slightly different flavour, but feel free to try whatever you have in your cupboard!
- If you don’t have buckwheat groats, you can substitute steel cut oats (we have done this several times before) or even try using rolled oats. They’re really just there to add a bit of bulk and some texture.
So now none of you has any excuse not to make a buckwheat bake!
We promise, you won’t regret it! 🙂
Lemon Poppy Seed Buckwheat Bake
Prep: 5 min
Bake: 30-35 min
1/4 c. buckwheat flour
1 tbsp chia seeds
1 tbsp buckwheat groats
1/4 tsp baking powder
1 tbsp poppy seeds
1/3 c. less one tbsp plain yogurt
1 tbsp honey
1/2 lemon, zested
1 tbsp lemon juice
2 tbsp milk
Preheat the oven to 350F
Stir together all dry ingredients in a small bowl.
In a separate small bowl, stir honey into the yogurt. Add all other ingredients and stir to combine.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour batter into a large greased ramekin or bowl and bake for 30-35 min.
What is your favourite breakfast? Have you ever had a buckwheat bake?