This cake was created to be made in a hotel room, in a ramekin, using only a microwave. Of course, it is fast and easy at home too.
For traveling, look over the ingredients above. If you think any of them may not be found where you are going, you will want to bring them with you. Usually though, the only thing you will have to do, before you leave home, is make groats/kasha flour. The following paragraph details how to do that.
Prior to your trip, make some buckwheat groats or kasha flour. The preferred method is putting a quarter cup, for each planned serving, of either one, or a mixture of both, in a flour mill turned up to high for about 15 seconds. Before taking the lid off, let the flour dust settle. If you don’t have a flour mill, use a food-processor, which doesn‘t do as well, and ask Santa for a flour mill. Also, you can mill a whole box of groats or kasha to make extra flour to keep in your frig at home.
Mix all ingredients together in a ramekin.
Microwave on high for 2 minutes and 30 seconds.
Add blueberries or other toppings as you'd like.
Don’t try to make a double serving in one ramekin. It will rise to the top and splatter the microwave with blueberry juice.
Pineapple has been tried, as a blueberry alternative. It comes out rather bland. Fresh or canned peaches would probably work. Also, perhaps one of your favorite jams, but be careful of the sugar.
When ready to serve, top with agave or diabetic pancake syrup and almond milk. The cake stands up well to additional moisture.
This is a satisfying, fast, and tasty desert made possible with grouts and/or kasha from Birkett Mills.