We are often told how special our blueberries are, and this is one of our favorite ways to showcase them. Perfect for breakfast, dessert, or even a comforting dinner, this buckwheat dish hits all the right notes to calm whatever ails you.
This recipe was a gift given to me at a time I really needed it by my friend and collaborator Christina Chrobokowa. It has been adapted from Everyday Ayurveda Cooking for a Calm, Clear Mind by Kate O'Donnell.
Enjoy!
Ingredients
- 2 tablespoons coconut oil, melted
- 1½ cups buckwheat groats
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups coconut or oat milk, plus extra for serving
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ¼ cup maple syrup
- 1 1/2 cups fresh blueberries
Method
- Preheat the oven to 350°F (175°C).
- Prepare an 8-inch square glass baking dish by greasing it with coconut oil.
- Pulse the buckwheat groats in a food processor or high-speed blender until coarsely broken. The goal is to create a coarse buckwheat meal with some groats split in half while others remain whole—avoid making flour.
- In a medium bowl, combine the chopped groats, cardamom, baking powder, and salt. Add the milk, vanilla, coconut oil, and maple syrup; stir to combine. Pour the mixture into the prepared baking dish and top with the blueberries.
- Bake uncovered for 45–50 minutes, until slightly browned. Remove from the oven and allow to cool for 10 minutes before serving.
- Spoon into bowls and drizzle with a little more milk and maple syrup. Store refrigerated in an airtight container for up to 3 days.