Happy Monday lovelies! It’s the beginning of a new week and therefore also time for a new breakfast recipe – this one is not purely for breakfast though, you can eat this tahini buckwheat mugcake as a dessert or as a sweet snack whenever those cravings hit. It has a gooey center – thanks to a date being stuffed in the middle – and with the added in chopped almonds, you have a plethora of different textures in one little mugcake.
If you don’t know what tahini (or tahin) is, you could also call it sesame butter 😉 I love the taste and sesame has a lot of calcium in it, so it’s good for you as well! Make sure to stir it up before use, as the oil will collect on top (like with most nut or seed butters). The taste of tahini in combination with buckwheat is a match made in heaven for me. Add the sweetness of dates into the game and it’s the perfect healthy treat for me. I hope you will enjoy it as well!
- 2 tbsp buckwheat flour
- 2 tbsp oats (fine)
- 1 tsp coconut oil (melted)
- 1 tsp tahini + some more for drizzling
- 1 tsp tiger nuts (optional)
- 1 tsp chia seeds
- ¼ tsp baking soda
- 1-2 medjool dates
- 1 handful almonds (chopped)
- rice milk
- In a little mug or ramekin, mix together all the dry ingredients (keep some almonds for putting on top).
- Add in the coconut oil, some rice milk and stir very well, so there are no dry flour clumps left. Use so much rice milk that it feels a bit too liquid-y, as the chia seeds and oats will soak up quite a bit of moisture.
- If you have time, let it sit for about 10-15 minutes, then add more rice milk if the mixture has become to dry (= hard to stir).
- If you enjoy your mugcake on the sweeter side, chop up one date and stir it into the mixture.
- Take a generous teaspoon of tahini and stir it into the mugcake mixture - I like to have little tahini "swirls", so I don't stir it too much.
- After you incorporated the tahini, place one date in the middle of the mugcake - make sure there is no pit in the date and probably also make little cuts along the sides so it will be easier to eat after baking.
- Put the rest of the chopped almonds on top and put it in the microwave on high for about 2 minutes. The time largely depends on how strong your microwave is! If it is a very powerful one, probably start with 1:30 and check if the top is "baked". Drizzle some more tahini on top if you want to and enjoy!
- If you happen to be one of those people that don’t like buckwheat flour, feel free to replace it with whole wheat flour or any other flour that you fancy 😉
- Make sure the batter is not too dry, otherwise the mugcake will be quite dry as well! Rather add a bit too much milk than too little.
If you want to see what recipes I’m trying out, follow me on Instagram – I post my breakfast every morning and also other creations 🙂