Banana Buckwheat Breakfast Cake

Keywords: bake breakfast breakfast bakes cakes muffins gluten-free low fat nut-free soy-free sugar-free vegan

Ingredients

• 1 1/2 cups (~350g) mashed banana (about 3 medium bananas)
• 2 tsp vanilla extract
• 1 cup almond milk (or milk of choice)
• 1 tsp cinnamon
• Pinch of salt
• 2 cups (240g) buckwheat flour
• 3 tbsp (30g) whole flaxseed (you can also use chia)
• 1/3 cup (30g) gluten free oats
• 1 tsp baking soda
• 2 tsp baking powder
• Optional: additional sweetener if you like things sweet, mix ins like nuts/chocolate chips etc.

Instructions

1. reheat your oven to 180°C/350°F
2. Grease and/or line a medium-large cake tin*/baking dish or 6 individual ramekins/baking dishes.
3. Mash your banana and mix together with the vanilla, almond milk, cinnamon and salt.
4. In a food processor or small blender (we use a magic bullet), grind your flaxseed and oats until they're a meal-like consistency.
5. Pour your ground oats and flax into the banana mixture, adding in your buckwheat flour, baking powder and baking soda (and any other optional additions if using).
6. Mix until combined and pour into your cake tin (or individual baking dishes/ramekins).
7. Bake for about 30-50 minutes, depending on the size of your cake - keep an eye on it and take it out once it is cooked through and a skewer inserted removes cool.
8. Leave to cool before slicing. It will keep in the fridge for a few days or can be frozen for quick breakfasts whenever you need them!