Baked Buckwheat & Pear Breakfast Crumble


Serves 8

The very best way to start the day! Not only does it fill the house with that wholesome homemade freshly baked smell, it feels like you’re being extra naughty by having dessert at breakfast time! But in actual fact, this is gluten-free, dairy-free and refined sugar-free; and one serving provides 370 calories, an enormous 57% of my daily fibre intake and 12g of protein. It is the perfect warming giant bear-hug of a breakfast to give you strength to face the cold day outside! It keeps me full all morning long thanks to the complex carbohydrates and high protein content, along with nutritionally dense and wholesome ingredients.

I normally make this on the weekends, and it is just so delicious fresh out of the oven with a nice dollop of creamy yogurt, but can also be enjoyed cold over the next few days. It is the gift that keeps on giving and serves me well as a super speedy breakfast during the week.


· 185g Buckwheat Flakes
· 30g Pumpkin Seeds
· 30g Sunflower Seeds
· 30g Shelled Hemp Seeds
· 40g Vegan Protein Powder (I used “That Protein” Pumpkin Seed Protein Powder With Chia Seeds)
· 20g Chia Seeds
· 2 tsp Ground Cinnamon
· 110g Maple Syrup
· 1 tsp Baking Powder
· ½ tsp Salt
· 350ml Milk (I used unsweetened Oat Milk)
· 2 Large Eggs (or Flax Eggs)
· 1½ tbsp Coconut Oil (melted)
· 2 tsp Vanilla Extract
· 5 Pears


· Preheat the oven to 180 degrees.
· Grease a 22cm square baking dish or a similar sized fluted flan dish.
· In a mixing bowl, combine the buckwheat flakes, protein powder, chia seeds, sunflower, pumpkin and shelled hemp seeds, cinnamon, baking powder and salt.
· In another bowl, combine the milk, maple syrup, eggs (or flax eggs), melted coconut oil and vanilla extract.
· Mix well until fully combined.
· Note — If the coconut oil solidifies when it comes in contact with the cold milk, put in the mixture in the microwave for 40 seconds or so, just until the coconut oil melts again.
· Wash and slice the pears.
· Place half of the pears on the bottom of the dish and keep the rest for putting on top at the end.
· Sprinkle the dry mixture over the fruit until fully covered.
· Pour the wet ingredients over the top of the oats.
· Gently shake the baking dish to make sure the wet mixture covers over all of the oats.
· Arrange the remaining fruit on top and press down slightly.
· Bake for approximately 40 minutes until the top is nice and golden.
· Remove from the oven and serve immediately either on its own or with some yogurt.

Nutritional Information

Calories — 370
Carbohydrates — 65g
Fat — 9g
Protein — 11g
Fibre — 14g (57%)
Vitamin C — 8%
Iron — 17%
Calcium — 14%