Zucchini buckwheat breakfast bake

Zucchini buckwheat breakfast bake is a gluten free recipe with 1 servings. For $1.35 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This main course has 536 calories, 14g of protein, and 29g of fat per serving. 252 people have tried and liked this recipe. This recipe from Running to the Kitchen requires greek yogurt, coconut oil, zucchini, and ground flax seed. It is perfect for Christmas. From preparation to the plate, this recipe takes approximately 5 minutes. Overall, this recipe earns a pretty good spoonacular score of 71%. Coconut buckwheat breakfast bake, chocolate zucchini breakfast bake, and Zucchini Buckwheat Pancakes are very similar to this recipe.

Servings: 1

Preparation duration: 5 minutes

 

Ingredients:

¼ teaspoon baking powder

½ small banana, mashed

¼ cup buckwheat flour

1 tablespoon chocolate chips (optional)

½ teaspoon cinnamon

2 tablespoons coconut flour

¾ tablespoon melted coconut oil

1 tablespoon greek yogurt

1 tablespoon ground flax seed

¼ cup milk

1 tablespoon chopped walnuts (optional)

¼ cup shredded zucchini (squeezed of excess water)

Equipment:

baking paper

ramekin

oven

bowl

toothpicks

Cooking instruction summary:

Preheat oven to 350 degrees. Grease a ramekin or line with parchment paper.Combine dry ingredients in a medium bowl.Combine wet ingredients in a small bowl.Pour wet ingredients into dry and stir to fully combine (it will be a very thick batter because of the coconut flour).Add chocolate chips and walnuts if using and fold into batter.Transfer batter into greased or lined ramekin.Bake for 30-32 minutes until toothpick comes out clean.Top with more chocolate chips, walnuts, coconut butter, honey or other desired topping.

 

Step by step:


1. Preheat oven to 350 degrees. Grease a ramekin or line with parchment paper.

2. Combine dry ingredients in a medium bowl.

3. Combine wet ingredients in a small bowl.

4. Pour wet ingredients into dry and stir to fully combine (it will be a very thick batter because of the coconut flour).

5. Add chocolate chips and walnuts if using and fold into batter.

6. Transfer batter into greased or lined ramekin.

7. Bake for 30-32 minutes until toothpick comes out clean.Top with more chocolate chips, walnuts, coconut butter, honey or other desired topping.


Nutrition Information:

Quickview
528k Calories
13g Protein
28g Total Fat
59g Carbs
11% Health Score
Limit These
Calories
528k
26%

Fat
28g
44%

  Saturated Fat
15g
97%

Carbohydrates
59g
20%

  Sugar
22g
25%

Cholesterol
9mg
3%

Sodium
80mg
4%

Get Enough Of These
Protein
13g
27%

Manganese
1mg
75%

Fiber
13g
52%

Magnesium
146mg
37%

Phosphorus
344mg
34%

Vitamin B6
0.53mg
27%

Copper
0.48mg
24%

Vitamin B1
0.34mg
22%

Potassium
742mg
21%

Calcium
203mg
20%

Vitamin B2
0.29mg
17%

Iron
2mg
16%

Vitamin B3
2mg
14%

Zinc
2mg
14%

Folate
53µg
13%

Vitamin C
10mg
12%

Selenium
8µg
12%

Vitamin B5
0.77mg
8%

Vitamin B12
0.39µg
6%

Vitamin D
0.79µg
5%

Vitamin A
232IU
5%

Vitamin K
4µg
5%

Vitamin E
0.35mg
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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