Bread turned instant blueberry bake

It feels like forever since I made an instant bake for breakfast. Pancakes always win out when it comes to weekend breakfasts and I tend to bowl style morning meals when it comes to mid week for handiness sake more than anything else.

When I first discovered instant bakes over on Sonia’s site last year I used to grind my own flaxseeds in batches as and when I needed them which made making instant cakes a little more laborious then the whole idea is intended to be! Especially since at the time I was prone to a hell of lot more experimental recipe disasters which would result in multiple microwaving minutes to produce something edible; not forgetting the messy kitchen that was inevitably left in the bakes wake!

With a big bag of Organic Bob’s Red Mill Flaxseed Meal in hand courtesy of iHerb when the craving hits I can literally now whip up an instant bake in an instant as opposed to what averaged out as about half an hour!

The weekends cornmeal pancakes were so incredibly awesome that I just had to give an instant bake in a similar vein a go!

Blueberries, cornmeal and gram flour….the flavours just work! Cornbread is by far my favourite bread to sit on the side of a bowl of soup or stew or simply topped with a dollop of nut butter so I had high hopes for the instant bake.

The blueberries within burst, dispersing their intense flavour and juiciness into the surrounding cake like cornbread. A crispy top, lighter and fluffier in the middle yet still offering that distinct slightly more dense texture that is synonymous with cornbread.

Amazing! It was everything I’d been dreaming of; quite literally. Topped with a good dollop of cashew nut butter and a little blueberry jam (I made my own but store bought would be fine), a sprinkling of bee pollen and it was good to go. Freshly “baked”, warm. blueberry infused cornbread for breakfast….

The cashew nut butter is a must! It bounces fantastically off the cornbread and blueberries, it just wouldn’t be the same without it! It took a while for me to buy cashew nut butter, I just wasn’t convinced it would be my cup of tea, but it’s definitely up there with almond butter on a nut butter addiction level!

Are you an instant bake fan? What’s your favourite kind?

Blueberry Cornbread Instant Bake

 Print this easy peasy recipe

Servings  – 1

Preparation Time  – 10 minutes

Cooking Time – 2 minutes

Ingredients

Bake

• 1/4 cup (30g) gram flour
• 2 tbsp (10g) cornmeal
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1 tsp maple syrup
• 2 tbsp almond milk
• 1 tbsp mashed banana
• 1 tbsp flaxseed meal + 3 tbsp water
• 1/3 cup frozen (thawed) or fresh blueberries

Toppings

• 1 tsp blueberry jam
• 1 tbsp cashew nut butter
• 1 heaped tsp bee pollen
• 1 tbsp fresh blueberries

Directions

1. Whisk together flax and water and set to one side for 10 minutes until “eggy” in consistency.
2. Meanwhile mix together flour, baking powder, cinnamon and cornmeal.
3. Mix together milk, banana, flax egg and maple syrup.
4. Add wet to dry, stirring well to combine before gently folding in blueberries.
5. Place mixture in a light greased microwave safe dish.
6. Cook in the microwave on high for 2 minutes.
7. Remove and serve with jam, cashew nut butter, blueberries and bee pollen sprinkled on top!

Tagged as: almond milk, banana, blueberries, breakfast, cashew nut butter, cornmeal, flax egg, gluten free, gram flour, maple syrup, vegan