Buckwheat Breakfast Bash

This is a nice breakfast cake. The recipe originally appeared in a cookbook for food allergy sufferers, but since we didn’t like (or have) all the recommended ingredients, we put this version together instead. I especially like that you sneak a half serving of fruit into an unsuspecting teen or child. In addition, if the proper type of molasses is used, you can increase the intake of calcium in a lactose intolerant individual.

Ingredients

  • 1 1/2 cups buckwheat flour
  • 2 tablespoons arrowroot or tapioca starch (flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon stevia powder
  • 1 1/2 cup applesauce (we use organic with few or no chemicals)
  • 1/3 cup grapeseed oil
  • 1/2 cup molasses

Equipment

  • Oven at 350 degrees Fahrenheit
  • 8×8 baking dish, greased (we use grapeseed oil)
  • Mixing bowls

Instructions

  1. Mix all dry ingredients in one bowl
  2. Mix all moist ingredients in a second bowl.
  3. Add the moist ingredients to the dry ingredients. Mix until dry ingredients are barely combined and moist.
  4. Put the mixture in the greased 8×8 baking pan.
  5. Bake for 20-25 minutes in oven at 350 degrees Fahrenheit. The cake is done when the top is dry and brown and a toothpick inserted in the center comes out clean.

Serves 4-6.

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