BUCKWHEAT MORNING CAKE

one cake with a diameter of 8 inches
½  cup buckwheat flour
½  cup almond flour
1 tsp baking powder
a pinch of salt
¼ cup of birch sugar (xylitol)
zest and juice of ½ lemon
1 cup of rice or almond milk
4 tbs of almond or argan oil
10 apricots
1 tbs of birch sugar
5 twigs of lemon thyme
1 tabs of poppy seeds
1 łyżka cukru z brzozy
kilka gałązek tymianku cytrynowego 

I was trying to make a Dutch Baby the vegan way. Not only the ingredients were super healthy, but the form of the breakfast just as well.  Well, on one side it did not really work, as there were no risen sides just as with the Dutch Baby.  But on the other side DID it work! I got a wonderfully moist and delicate cake, fluffy panckake (check the right name), full of nutty flavor. Was it good! And very healthy, too!
Enjoy!
Lilia, xoxo

In a bowl, combine the buckwheat flour with ground almonds, xylitol, baking powder and salt. Add  the lemon zest and juice, rice milk and oil and beat for a while. Heat the cast iron pan over the stove, add a tablespoon of grapeseed oil and pour in the batter. Bake in the preheated oven at 180 degrees for 35-40 minutes, until toothpick inserted into the cake comes out dry. While the cake is baking saute the halved apricots with the birch sugar and lemon thyme until caramelized. Arrange apricot carrots decoratively on the cake and sprinkle with poppy seeds.

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