Keep reading to find out how to make this dish!
1/4 c cooked spelt berries
2 tablespoons raw buckwheat groats, grind in coffee grinder
Flax egg (1tsp ground flax + 2.5 tsp warm water)
1/4 c oat milk + 1 tbsp
1 small banana
3 almonds, chopped
sprinkle of cinnamon and baking soda
Leftovers are awesome! This breakfast included spelt berries from last night's dinner. The baking time is 30 minutes, so while it's in the oven do your regular morning activities (i.e. go for a 20 min run or take a quick shower while having a healthy breakfast ready in the oven!)
Make flax egg and set aside. Preheat oven to 350 F.
In a small bowl mash half of banana, add in oat milk and mix well. Grind buckwheat groats and add to bowl. Now grind the spelt berries with 1tbsp oat milk (don't grind the spelt berries before the buckwheat, it will get stuck to the grinder and you'll have to clean and dry and re-do the whole process). Add the mushy spelt berries to the bowl, a pinch of cinnamon, and baking soda and mix everything together. Add in chopped almonds and mix again. Now add in flax egg, combine everything together and pour into a small oven safe dish. Bake for 30 minutes. Let it cool for 5 minutes!
I didn't cool mine yesterday and it turned into a delicious mess... ;) Slide a knife around the edges of the muffin, transfer to a plate and top with your favorite nut butter, dried fruit, fresh fruit, etc. I added the remaining 1/2 banana, my homemade almond butter, and two hazelnuts. Yummy.