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lucama

Cacao buckwheat breakfast cups

19th September 2016 by bos.kitchen Leave a Comment

cacao buckwheat breakfast cups gluten freeThis month has been full of change. In a really good way. So far I’ve been to a festival in a forest, spent five days in London with my best friend and made some really interesting new connections. It’s only the 19th already! I feel like I’ve learnt to embrace this rollercoaster of a year and welcome whatever else is coming my way with open arms. I definitely don’t feel like I’m the same person I was at the start of the year. It’s weird how sometimes a few months can make you feel like you’ve grown so much. I am truly grateful for the lessons this year has taught me. Without all of them, I wouldn’t be in this place right now. It’s a good feeling knowing it was all for a reason. I have so many plans for the next few months too, so it looks like the end of the year will continue to be eventful!

Anyway, back to breakfast cakes…. these little buckwheat babies are so simple to make and although they look like sweet little tarts, they are loaded with goodness. These raw, gluten free shells are free from nuts and sugar, and a couple in the morning will keep you going until lunch. Buckwheat is a super nutritious whole grain, great at fighting off those mid morning hunger pangs. Cacao is a natural anti depressant and improves your mood.. sounds like perfect Monday morning fuel to me! Load them up with yoghurt and your fave fruits, or make the shells in advance and decorate before serving. I guess these would make great party snacks too. I’m tempted to make them even smaller, into little canapés… I love tiny things! Unless we’re talking jars of peanut butter, then the bigger the better…

Cacao buckwheat breakfast tarts

For the tart shells (makes about 8 small tarts)

  • 1 cup buckwheat
  • 1 tsp lucama powder (optional)
  • 1/2 cup cacao powder
  • 1 cup dates, pitted
  • 3 tbsp coconut oil, melted
  • 100ml water

For the filling

  • 1/2 cup non dairy yoghurt
  • 1 vanilla pod (deseeded)
  • Fresh fruit
  • Black sesame seeds and mint for garnish
  1. Roughly pulse buckwheat, lucama and cacao in a food processor until starting to crumble.
  2. Now add the dates, coconut oil and water and pulse until the mix comes together in a ball. Add water a tbsp at a time if it is too dry. You should be able to squish it between your fingers without it falling apart.
  3. Take out golf ball size lumps of dough and flatten in your palm. Press into a cupcake mould (I used a silicone one). Pop in the freezer for 30 minutes to firm up.
  4. Mix vanilla pod seeds with non dairy yoghurt and spoon into your tart shells. Garnish with fresh fruit, sesame seeds and mint. Store in the freezer for up to a month. Best eaten after thawing out for 15 minutes.

 

Filed Under: Breakfast, Sweets Tagged With: breakfast, buckwheat, cacao, cherry coconut nice cream vegan dairy free gluten free, gluten free, lucama, nut free, raw, shell, tart, yoghurt

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy buckwheat granola 🥣✨super crunchy, ready Easy buckwheat granola 🥣✨super crunchy, ready in 30 mins and totally flexible to whatever you have in your pantry! Have you ever made your own granola before?🤔I’ll never buy it again as it’s soooo easy to make at home and way cheaper and healthier than the shop bought stuff. Buckwheat is having a bit of a revival in my kitchen atm so I had to use it in this recipe, I love the texture and it’s totally gluten free👌This granola is naturally sweet but low in sugar thanks to a little maple syrup and a ripe mashed banana. Delicious with your fave dairy free milk (I used @dugdrinks 🥔 milk), yoghurt, on top of chia pudding or just as a healthy snack! I don’t think I’ve ever made granola and not be able to start snacking on it as soon as it’s out the oven 🤭 gotta be done. 

 Easy buckwheat granola 

- 2 cups rolled gluten free oats (can sub regular oats)
- 1 cup almonds, roughly chopped (can sub pecans or walnuts)
- 1 cup raw buckwheat (or sub more nuts)
- 1 very ripe banana, mashed
- 1/4 cup maple or agave syrup
- 1/3 cup coconut oil, melted
- 1 tbsp vanilla extract

Preheat oven to 150•c and line a cookie sheet with baking paper. Mix oats, almonds and buckwheat together in a bowl. In a small bowl, mix together the mashed banana, maple syrup, coconut oil and vanilla extract. Add to the dry ingredients and stir well until everything is thoroughly coated. Flatten on to prepared cookie sheet in one even layer and bake in the oven for 25-30 minutes, until the edges are just starting to turn golden. Allow the granola to cool throughly, it will get crunchier as it cools down. Break into chunky pieces and store in a jar for a month. 

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