BUCKWHEAT BEETROOT BAKE WITH HONEYED SEEDS AND PISTACHIOS
There’s no denying that a proper cooked breakfast is frankly unbeatable, especially in the winter months to warm up the kitchen and all its hungry inhabitants. The bustle of the kitchen on the weekends is what I miss most about living at home, with all siblings intact. Whether we had friends over or our parents did, Bobby would be first in the kitchen the morning after in his pants, sporting some effortless skewwhiff hair, bacon on the grill to lure us all out of bed. This soon became known as ‘The Copperman Fry up’, perfect after a night out and almost more thrilling than the evening before. However, with fewer guests to provide for I rarely do breakfast like this anymore. If my flatmates and I are all around at the same time we’ll generally take the opportunity to go out for breakfast instead. If we do stay in we usually settle down to some weekend cooking programs in our duvets with a bowl of buckwheat or chia seed porridge, Qnola, fruit and yogurt or scrambled eggs with avocado. For this reason, I am pleased to announce that a baked buckwheat flake miracle has been born - a warmer, more comforting morning feast which is what all of your lazy sunday mornings has been lacking. I took inspiration from my favourite blog, Green Kitchen Stories. It is best enjoyed straight from the oven, with cold nut milk to maintain the crunchiness, or with warm milk for a porridge-like texture. It is also delicious all by itself as the base is nice and moist and the top is suspiciously crunchy. Broken into smaller pieces, this recipe also becomes a nice biscuity snack.
Make this on a weekend, in your pyjamas, with nowhere to be.
2 Cups Buckwheat Flakes (oats will work too)
1 Teaspoon baking powder
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Mixed Spice
1/2 Teaspoon Vanilla Extract
Himalayan Pink Salt
1/4 Cup Grated Beetroot
1/2 Cup Grated Carrot or Sweet Potato
2 Tablespoons Desiccated Coconut
1 Tablespoon Chia Seeds
2 Tablespoons Ground Almonds
500ml Nut Milk
4 Tablespoons Agave or Raw Organic Honey
2 Tablespoons Coconut Oil, room temp
1 Cup Sunflower Seeds
1 Cup Chopped Pistachios
4 Tablespoons Golden Linseeds
1/4 Cup Pumpkin Seeds
Preheat the oven to 180°C. Grease the base of a baking dish with soft coconut oil and sprinkle with a tiny bit of desiccated coconut, to prevent it from sticking.
In a bowl mix the buckwheat flakes with the baking powder, spices and salt. Next add the grated vegetables, desiccated coconut, chia seeds, vanilla, ground almonds/cashews and mashed chestnuts and stir until combined. You can use sweet potato as well, but i used pumpkin for a seasonal twist. Apple would also work really well and would create come kind of cross between carrot cake and apple crumble. Why hasn’t that been done before? Pour this Qnola mixture into your greased baking dish and press down with the back of a spoon until completely compact. Smooth so the mixture is level and then set aside.
In a separate bowl, beat the eggs then add the milk and whisk well. By keeping these layers separate you will ensure a result with a soft, moist bottom layer and a sweet, crunchy crumble-like top layer. The egg goes on second so the Qnola mixture can fully and gradually soak it up, rather than absorbing it too quickly combining in a bowl and forming more of a stodge than an even bottom layer. After two minutes of whisking, pour the egg mixture over the Qnola evenly. Stir gently to ensure all of the dry ingredients get soaked.
Fill a separate bowl with the sweetener, coconut oil, nuts, seeds and Quinoa Flakes (or top with pre made Qnola (available online soon) after baking, for extra crunch) mixing and rubbing with your hands until everything is coated. Scatter and spread this mixture evenly onto the wet base and bake for 20 – 30 minutes, checking midway.
Let cool once removed from the oven and the top layer will crisp up even more. Check with a knife that the bottom is cooked, it should be soft but shouldn’t stick.
Serve with organic or dairy free coconut yogurt with organic honey if you like things sweet. Alternatively, drench it in a nut milk of your choice, warm or cold, with a selection of fruit and berries. This dish goes really well with a spiced nut milk and even a cheeky serving of nut butter in case there weren’t enough nuts involved already. Also amazing accompanied by organic coffee or warm nut milk on a particularly autumnal morning, preferably in pyjamas.