As soon as I saw this recipe on Natural Noshing, I immediately knew what I was going to have for dinner that night. That bake looked so unbelievably good, I just couldn’t wait for the day to be over so that I could get busy and make my own little bowl of happiness.

However, there was one tiny little obstacle standing between me and that delicious bake. You see, the thing is I just can’t bring myself to get the oven going just to bake such a small, tiny single item. Must be something I learned from my parents: do not waste energy.

Hmpft. How am I supposed to enjoy buckwheat bakes without making a huge batch, then, I ask you? Guess I’ll have to get me one of those little toaster ovens especially to bake these babies… Mind you, I think they are very well worth it!

But in the meantime, since I don’t have one at the moment, I decided that I would try and make this one as an instant version, using the same technique as the Chocolate Cherry Instant Bake that I’d done a couple of weeks earlier…

Need I tell you I was EXTREMELY pleased with the results? This turned out to be one warm, moist, melt in your mouth, decadently sinful apple, pecan, cinnamon cake.

I am really, really loving those buckwheat bakes, in both their instant and patient versions.

Now, don’t let the long list of ingredients discourage you from trying this recipe.

It know it might look extremely extensive but trust me, it’s not so bad. It looks a lot worse than it actually is.

What takes the longest, really, is to cook the apple, and you should be able to get pretty much all the other steps done while the apple is cooking.

Seriously, from start to finish, this scrumptious breakfast / snack / lunch or dinner, whichever you prefer, should come together in about 10-15 minutes, tops!

And every single one of them is so very worth it!

INGREDIENTS
(serves 1)
Adapted from Natural Noshing

Wet

  • ½ cup unsweetened apple sauce
  • ½ the cooked apples from the toppings section below
  • 2 egg whites
  • 2 tbsp unsweetened soy milk
  • 1 tbsp liquid honey
  • 1 tsp pure vanilla extract

Dry

  • ¼ cup buckwheat flour
  • 1 tbsp raw buckwheat groats
  • 1 tbsp black chia seeds
  • 1 tsp cinnamon
  • ¼ tsp baking powder
  • 1 tbsp toasted pecans, chopped

Toppings

Cheese custard

  • ¼ cup low fat cottage cheese
  • 2 tbsp vanilla whey protein powder
  • Pinch cinnamon

Cooked apples

  • 1 apple, peeled, cored and diced
  • ½ tsp cinnamon
  • ½ cup water

Other goodies

  • 1 tbsp toasted pecans, chopped
  • 1 tbsp liquid honey
  • Generous grating of nutmeg

INSTRUCTIONS

  1. In a medium non-stick pan, cook apple, cinnamon and water over medium-high heat until tender and water is evaporated, about 4-5 minutes. Set aside to cool.
  2. Meanwhile, in a small magic bullet type food processor, mix cottage cheese, protein powder and cinnamon and process until smooth. Set aside.
  3. In a medium mixing bowl, mix applesauce, milk, egg white, liquid honey and vanilla extract.
  4. In a separate bowl, mix dry ingredients until well combined. Add applesauce mixture and mix with a wooden spoon or spatula until well incorporated. Fold in half the reserved cooked apple.
  5. Grease a microwave safe bowl, or dessert cup, with a little bit of olive oil.
  6. Cover with a paper towel and microwave about 2 minutes and 30 seconds
  7. As soon as cake comes out of the microwave oven, unmold it (or not!) and top it with cheese custard, remaining cooked apple, chopped pecans and liquid honey. Dust with a generous grating of fresh nutmeg.
  8. Serve immediately.