Although I love living in Canada and being able to experience all the seasons, summer is my most favourite one. The days are longer, I feel happier and the produce is the best! Local and seasonal fruits like peaches and blueberries are here and they are divine!
I am such a fan of crisps, cobblers and crumbles. Sadly, most are heavy on the dairy, refined sugar and flour. Not very holistic and definitely not something you could have for breakfast without having an episode of reactive hypoglycemia a few hours later.
In comes the breakfast cobbler. A delicious and sweet treat for breakfast but full of fibre and complex carbohydrates that will keep you going throughout the morning.
Peach-Berry Breakfast Cobbler
1/4 cup buckwheat flakes (sub. oatmeal, quinoa flakes, soaked buckwheat)
1 cup water
2 tsp cinnamon, divided
2 tbsp flax seeds, ground
1 tbsp maple syrup
1 peach, chopped
1/3 cup blueberries
1. Add buckwheat flakes and water to a sauce pan and bring to a boil. Once boiled, turn down to low heat for 3-5 mins. Alternatively, once boiled, cover sauce pan with lid and turn off stove and leave for 5-10 mins. Add 1 tsp of cinnamon, stir and transfer to a bowl.
2. Cover buckwheat flakes with ground flax.
3. In a separate boil, combine chopped peaches, blueberries, cinnamon and maple syrup and stir. Pour fruit mixture over buckwheat mixture and stir.
Note – To make this more “cobbler-like”, transfer to a saucepan and heat on low to soften fruit.
Makes 1 serving.