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breakfast

Buckwheat Blueberry Squares

By Richard Church, richardchurchphoto.comMakes 12 | Prep 10 mins Cook 25-30 mins, plus cooling

INGREDIENTS

• 2 tbsp ground flax seeds

• 50ml (2fl oz) cold water

Dry

• 350g (12oz) buckwheat flour

• 2 tsp baking powder

• 1 tsp bicarbonate of soda

• 1 tsp xantham gum

• 1 tsp salt

• 250g (9oz) unrefined sugar

Wet

• 4 tbsp maple syrup

• 250ml (9fl oz) rice milk

• 1 tsp vanilla extract

• 65g (2¼oz) vegan margarine

• 100ml (5fl oz) vegetable oil

• 250g (9oz) fresh blueberries

METHOD

1 Mix the ground flax seeds and water together. Set aside for 10 minutes.

2 Preheat the oven to 200°C/Gas Mark 6 and line a rimmed baking tray with greaseproof paper.

3 Put all the dry ingredients into a large bowl and mix together. Add the flax seeds and water mixture, then the wet ingredients, apart from the blueberries, and whisk together until you get a smooth batter. Fold in the blueberries and pour the mixture into the baking tray.

4 Smooth out the top with the back of a spoon and cook in the middle of the oven for 25-30 minutes, or until risen and brown.

5 Cool slightly for 5 minutes, then tip the tray upside down onto a large surface, such as a chopping board.

6 Remove the greaseproof paper and put a rectangle cooking rack on top of the upside-down cake. Gently turn over, including the chopping board to keep everything in place. Remove the board; cool on the rack.