BAKED BUCKWHEAT WITH CARDAMOM AND BLUEBERRIES
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 (mentioned in instructions but missing from ingredients list)
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.