Buckwheat Fruit Bake

My local Henry's Market used to carry buckwheat groats.  I know because I've bought it there, in the bulk bins.  But when I went this past weekend they were nowhere in sight.  After a chat with the store manager and the bulk manager, I find out they no longer carry it because there wasn't enough demand.  The only thing they carry now is pre-packaged buckwheat flour at $5.99 for a tiny package.  *grumble*  I looked at Sprouts, too, and they don't carry any buckwheat groats either.  I might need to head out to Whole Foods and see.

This recipe makes one single-serving bake, but is easily doubled or tripled, depending on how many you are serving.  Kath doesn't add sugar to the bake, but she does top it with jam once it's baked.  I added 1 tablespoon of sugar to the mix itself so it doesn't require any topping.  If you don't want to add the sugar, you could drizzle it with agave nectar or sugar-free fruit syrup (to be completely SBD-legal) after it's baked.

Kath had this for breakfast, but it makes a damn good dessert, too.

Buckwheat Fruit Bake
Taken from this recipe.

Ingredients:

• cooking spray
• 1/4 cup buckwheat flour
• 1 tablespoon chia seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1 tablespoon sugar (or Splenda if you want to be 100% SBD-legal)
• 1/2 mashed ripe banana
• 1/4 cup nonfat milk
• 1/4 cup frozen fruit (I used blueberries tonight)
• 1 teaspoon vanilla
• 1/4 cup Egg Beaters

Directions:

• Pre-heat oven to 350 degrees F.  Lightly spray an individual-sized baking dish with cooking spray.  Set aside.
• Mix together the flour, chia seeds, cinnamon, baking powder and sugar (the dry).
• In a separate bowl, whisk together the banana, milk, frozen fruit, vanilla, and Egg Beaters (the wet).  You can put the frozen fruit straight in, no need to thaw it first.
• Whisk the wet ingredients into the dry ingredients until just incorporated (do not over-mix).
• Pour into the prepared dish.  These don't rise much, so fill to the top.
• Bake for 30 minutes.