I’ve waited many moons to make one of Ashley’s Buckwheat Bakes!! I finally found some raw buckwheat (you need the raw version to turn to flour, not the roasted kasha kind I’ve used on salads and in granola).
So as you recall, yesterday I ground it into flour in my Vita-mix (you can also make the bakes with oat flour!)
Last night I prepped the dry ingredients for two bakes to save me time in the AM. Since after all I’d have to wait THIRTY minutes for breakfast to cook!!
This morning the first thing I did was turn on the coffee and preheat the oven, and then I quickly got to work on the wet ingredients.
The batter came together in a flash (and tasted great!! It was crunchy from all the chia seeds!!)
I put them in the oven and went to relax with some coffee. My compromise for waiting on breakfast was to drink my coffee early rather than with the bake. [Que House Hunters quote: “This balcony would be perrrrfect for my morning cup of coffee!” I always wonder why they don’t say “bowl of oatmeal”!? I guess most people drink coffee alone first!?]
30 minutes on the NOSE later!!
They were done! I had some trouble getting it out of the ramekin – we had to use a fork to really wiggle them out (perhaps I did not grease well enough with spray canola oil). Next time I think I’d eat it right out of the ramekin, but I wanted mine to look like Ashley’s!
Breakfast is served
The texture was perfect!! Like muffin meets cupcake meets bread meets cake – all in one. I actually felt like I was eating a cupcake with my delicious dollop of Naturally Nutty Vanilla Chocolate AB on top!
The bake was HUGE – which I loved – and I got to crunch through it just like my very favorite Great Harvest High Five bread thanks to the chias!!
Banana Bread Buckwheat Bake
- 1/2 cup buckwheat flour ground from raw buckwheat in a vita-mix
- 2 tbsp raw buckwheat groats
- 2 tbsp chia seeds
- 2 tbsp chopped walnuts
- 1 whole farm-fresh egg whisked
- 1 flax egg 1 tbsp ground flax + 2.5 tbsp warm water, set out for 5 minutes
- 1 mashed banana mashed to a silky paste
- 1/4 cup 1% organic milk
- 1 tbsp maple syrup
- 1 tsp cinnamon which was strong!
- 1 tbsp vanilla which was expensive!
- 1/2 tsp baking powder
- Preheat oven to 350*
- Combine dry ingredients. Shake together.
- Combine wet ingredients. Mix.
- Add wet to dry. Mix.
- Pour into 2 greased (with oil, butter, etc) oven-safe ramekins
- Bake for 30 minutes.
- Top with amazing toppings!
The rest test is to see how long this guy holds me over. Ashley swears they will longer than oats! Whenever I eat bread-based breakfasts though (and I’d call this bread verses a porridge-style breakfast) I never feel full right after eating. But usually I get the same overall satiety.