Monday, January 16, 2012

Back, with breakfast!

Why hello there! 
I've been missing from here for a while now and I'm sorry!
Don't worry though, I haven't fallen off the face of the earth and I'm not dead - I've just been veeery busy. 

I was recently reminded that I need to spend more time with my loved ones as well as helping them out wherever possible.
My sister had an almost one month stint in the hospital (and was even interviewed by Kyle and Jackie O)
and I became the stand-in mum - washing/cooking/cleaning/you name it - as well as trying to be at the hospital as much as I possibly could.

Because of that (and my incredible boyfriend coming for Christmas) I decided to take December off completely. 
No work, no blogging, no plans.

It's been incredible to relax and spend some serious quality time with my family 
but I've been getting a little restless (and it wasn't ants in my pants!) and feeling the need to be productive once again - SO I'M BACK!

So for my first blog post of 2012, I wanted to share my favourite breakfast with you. 
It's gluten free, DELICIOUS!, super easy and perfect for weekends or that special treat.
It can also be made in advance and frozen so you can have a yummy baked breakfast any day of the week!

Banana Buckwheat Bake
gluten free, can be vegan, can be eggless and totally personalisable.
Adapted from Ashley @ The Edible Perspective 

1/4 cup buckwheat flour
1 tbsp Buckwheat groats (see notes
1 tsp vanilla extract
1 tbsp Milk (whatever you like)
1 medium banana
1 egg/1 chia/flax egg/egg replacer (see notes)
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt

Optional: spices/chocolate chips/cocoa powder/fresh fruit/dried fruit/nuts/whatever you fancy

Preheat oven to 190*C. 
Mash 3/4 of the banana, leaving 1/4 aside to slice and add to the top - Mix in milk and vanilla. 
Add buckwheat flour, groats, baking powder, baking soda and salt to wet ingredients and mix until combined.
Pour mix into a non-stick baking pan (single serve), slightly greased ramekin or muffin cups. 
Top bake with banana slices and bake for 30-40 minutes until cooked through.

Then add whatever toppings you desire - I love adding nut butter, cream cheese, yogurt or fresh fruit - it's up to you!

Make sure you view my new blog, Southern In-Law for lots of delicious healthy recipes

Buckwheat flour is readily available at supermarkets as well as health food stores, or you can grind your own from raw buckwheat groats/kernels
Raw buckwheat groats are also readily available at supermarkets/health food stores. Sometimes you'll find them labelled as "buckwheat kernels" or "buckwheat grain" - just make sure you get the RAW version not the toasted kind. 
Chia/flax egg - Whisk 1 tablespoon chia seed/bran or ground flaxseed and 2 tbsp warm water until it "gels" and has an egg-like consistency.
If you like things sweet add in some maple syrup/honey/sugar to your tastes
If you don't have buckwheat it works fine with oats - just use oat flour (ground from oats) and whole rolled oats instead of the buckwheat flour/groats. 
So there you have it! The best breakfast you will ever make!

But do tell me, 
How was your holidays?
and What's your ultimate breakfast?  
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  1. Good to see you back, and I hope all is better with your sister! It really is important to relax, recharge and regroup once in a while.

    And a happy New Year to you too =)

  2. i was wondering where you were. i'm hoping sis is feeling better & i'm sorry that the bf has left.

    lovely recipe, i made this a few times too, i love ashley.

    happy new year

  3. Rita - Thank you! She's stable now so all is well. Unfortunately she has a lifelong immune disease, so there's no cure - just treatment.

    Laura - Thanks Laura. It's okay - the boyfriend will be back! Happy new year to you too :)

  4. So glad to see you're back! The breakfast sounds awesome! I was looking for some buckwheat recipes to try, and maybe I'll start with this one! :)