Tuesday, September 6, 2011

Banana-Blueberry Breakfast Cakes

Today got off to a very slow start. Maybe it was the three day weekend. Maybe it's the dreary, depressing, rainy weather outside. Whatever the reason, I was not moving very fast. Neither was my oven.

Two months ago I found this recipe for Blueberry Buckwheat Breakfast Cakes. I have regularly been stalking Panna's blog as well as several other European blogs that focus on breakfast foods. Breakfast cakes, such as these, are apparently a very common dish.

I have spent several months visiting various grocery stores, trying to fill my pantry with all the different types of grains that appear in many of these recipes.

It has not been an easy task. Apparently the majority of Americans do not eat these things. I however am falling in love.

Healthy and delicious?!? What more could a girl want?

Banana-Blueberry Breakfast Cake
serves 1

1/4 cup buckwheat flour
1 tbsp. buckwheat groats (most commonly called Kasha)
1 tbsp. wheat bran
1/4 tsp. baking powder
1/8 tsp. baking soda
3 tbsp. milk
1 large egg
2 tbsp. honey
1/2 of a medium banana, smashed
1/3 cup blueberries (no need to thaw if using frozen)

If you are not a fan of a strong buckwheat flavor, substitute cracked wheat cereal (made by Hodgson Mills) in place of the buckwheat groats.

Preheat oven to 350.

In a small mixing bowl, combine the dry ingredients. In a large measuring cup combine the milk, egg, and honey. Stir into the dry ingredients. Fold in the banana and blueberries.

Bake in a lightly greased 10 oz ramekin for 25-30 minutes or until toothpick inserted in the center comes out clean. (If your oven works like mine, it took 55 minutes to bake).

Top with fresh fruit, shredded coconut, honey, agave nectar, and/or yogurt.


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