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
Ingredients
- 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
Instructions
- 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.
- De-pan.
- 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.
Workin’ time!
Beth @ Beth's Journey to Thin says
Wow this looks amazing Kath! I need to get ramekins like those for baking. Such a nice treat on a gloomy morning like today!
Ashley says
Oh my my my. Your bake looks outstanding!!! It’s perfect! I love the way you described it…bready-muffin-bakey thing. haha These are some of my favorite breakfast pics of your ever + not just because it’s the buckwheat bake. 😉 They are pretty photogenic though with the thickness and when you cut into it. That green plate is gorgeous. So glad you liked it! I have 4 in the oven right now!
KathEats says
Thanks for lending me your brilliance!!
Holly @ The Runny Egg says
I’m the same way — bread-type-breakfasts don’t hold me over too well. Smoothies or oatmeal are the best options for me.
I wonder how they’d taste baked the night before and reheated in the morning?
Heather says
Yummie~ Will you let us know how it holds you over. I have the same problem with breakfast holding me over.
THank you!
Heather
[email protected] says
oh yeahhh those are bomb! 😀 but now my voo is waitin’ for me~ hehe
Ashley @ Feeding Ashley says
That looks fantastic!
I’m usually surprised by how many don’t eat breakfast and just have coffee. How do they survive?!
Ashley (The Vegetable Life) says
Your breakfasts always look soooo amazing I wish I would get my lazy butt out of bed 20 minutes earlier each morning so that I would have time to make a nice breakfast before heading to work, but sadly I usually hit snooze 5x and then have to quickly grab an egg sandwich as a I run for the door…. 🙁
Christine says
I’ve been eyeing these too! Looks yum.
I love the house hunters-style quote….but I seriously wonder how many people actually do consume their “morning coffee” outside after they actually love in!
B & B says
If I lived in California or someplace warm I would!
I think I love the topping dollop even more! Wow – they look really hearty, impressive.
aimee says
this actually looks delicious! Most of your meals, I just wonder to myself, “Do people really eat like this?” But this one looks edible even to my picky self. Added bonus, we are going to try to grow our own buckwheat this year!
Jumanah @ Healthy Living in the Middle East says
I’m always so jealous of your breakfasts. They look fabulous! I am always running around in the mornings trying to get myself and the girls ready that I end up taking cereal and yogurt to eat at work. So boring compared to your delicious meals.
Kristi @ KristiAteIt says
Looks really good. A nice little change of pace from the regular bowl of oats. I’m going to have to be on the lookout for raw buckwheat…and that almond butter! Yum!
Samantha Angela @ Bikini Birthday says
Looks good! I’d probably make it into muffins.
Allie (Live Laugh Eat) says
I’ve only been able to find roasted buckwheat (which I eat straight up for snackin’)! I know Ash said you have to grind the flour yourself but I do have buckwheat flour from crepes I made…maybe I can try that. Beautiful photos, Kath!
MonsteRawr says
I love the idea of this bake, because I’m always looking for a breakfast that will stick to my ribs. Because my job doesn’t have a set schedule, it’s not uncommon for me to eat breakfast at 5am or 6am and not get to eat lunch until 2pm. So just a bowl of cereal ain’t going to cut it!
That being said, I’m not sure this is something I would actually ever make, because I really don’t keep ingredients like buckwheat flour, groats, chia seeds, or flax around the house. Honestly, I wouldn’t even know where to buy them! But thanks for the inspiration!
Stephanie @ LiveCookLove says
This looks amazing! I’m going to have to try this out one morning this weekend!
Emily says
I just found your blog! Your pictures are AMAZING. Your Tribute to Oatmeal is the best thing I have ever seen in my life.
KathEats says
Welcome!!
Sarena (The Non-Dairy Queen) says
It looks beautiful! They definitely give you all those textures and flavors, don’t they?!
Stacy @ Every Little Thing says
Her bakes always look good. My favorite was the blueberry one!
Kayla says
I really really have to try this. I love how it is gluten-free, and it seems so easy to make. This seems like a good addition to my usual oatmeal breakfast:) Thanks Kath for sharing!
Suzanne @ continuing my education says
Whenever I hear them say “this balcony will be perfect for morning coffee” I always wonder…i’m sure your 4 children and your job provide many relaxing mornings for coffee on the balcony…maybe you should concentrate on the kitchen instead 🙂
Breakfast looks yummy!
Angie @ Musings of a Violet Monkey says
Yum! I have raw buckwheat groats on my EarthFare list for this weekend, so I can try this. I’ve been watching Ashley make them for a while now, and they ALL look delicious.
~
Kristen, Sweetly says
I hate when I still feel hungry after a good meal… But any excuse for a healthy cupcake breakfast. And oat flour sounds like an awesome swap. I don’t think I’d find buckwheat around here.
Jac says
looks good, and i have some leftover buckwheat from making the buckwheat granola!
Anna @ Newlywed, Newly Veg says
This looks so good!!! It’s like cake for breakfast!
Heather @ Health, Happiness, and Hope says
This reminds me of a mega-sized-muffin haha. LOVE it! Glad it turned out so well and great topping choices!
Rachel @ The Avid Appetite says
Wow this looks delightful! Where did you end up finding the raw buckwheat?
KathEats says
Integral Yoga
Susan (Oliepants) says
I’ve made it and it IS quite delicious – as if I’m having dessert for breakfast!
Jessica @ How Sweet It Is says
It looks perfect! I’m dying to try one too.
Jess (Sweet Potato) says
I love this idea for when I want something kind of different for breakfast!
Kat @ Big Apple Little Kitchen says
LOVE IT! Thanks for sharing. Do you think these would be as good if you made them the night before and popped them back in the oven in the morning for a little re-heat?
KathEats says
Not AS good, but yes, very good
[email protected] Sweet Life says
How fun-and how beautiful!
Morgan @ moments of mmm says
They look tasty, but I don’t know if I have patience like that in the morning!
Beautiful pictures!
Khushboo says
Fun breakfasts like these are such a great way to start the day- instantly puts me in a good mood!
Angela (Oh She Glows) says
Stunning pics! I love the pics of the triangle piece cut out…you really get a good look at the inside. 🙂 Mmm. I can’t wait to make one…it’s on my list!
Rachel Parker says
Looks delicious! I’d love to try it, but I’d like someone to make it for me. Anyone? Anyone? Bueller?
Amanda @ The Artsy Kitchen says
I made one of these a while back and it was absolutely delicious. And the next time I made it, I poured the batter into a mini muffin tin, it made 9 mini muffins! They were so fun to eat!! Your spin on the recipe sounds great, I may have to try this variation! 🙂
Paige @Running Around Normal says
Awesome! Thanks for posting this recipe – I never saw it over at Ashley’s blog 🙂
Canadian says
Looks good!
Is there a reason why you need to grind your own buckwheat flour from raw buckwheat, rather than just buying buckwheat flour? I always have buckwheat flour on hand (I use it for buckwheat pancakes) — what would be different about tht?
KathEats says
I’ve just heard the premade stuff tastes like dirt?
Ashley says
If you can find *raw* buckwheat flour you should be okay. I bought Arrowhead Mills brand and it was terrible….very dark in color and yes, tasted like dirt!
Toni says
Although this looks fabulous, I’m all about EASY and QUICK breakfast! 30 minutes is way too long in this house!
Maybe more of a weekend treat?
Marina says
I made this with oat flour, and it’s amazign! I still have to find raw buckwheat and try that version!
Taylor @ Delish World says
This looks awesome! I always love reading about Ashley’s buckwheat bakes. They always look so good!
Hope says
Beautiful breakfast! It looks so fluffy and great! I love the toppings too! It looks like it would be very filling too.
Richelle says
I just bought some raw buckwheat last weekend so I may have to try these out. I’m just curious though, doesn’t heating chia seeds damage their healthy fats?
KathEats says
I dont’ think at that heat and eating them right away it would
Richelle says
Okay. I’m always afraid to add them to my oatmeal while cooking it too because I’m not sure if it’s too much heat.
Angela @ Eat Spin Run Repeat says
This sounds fabulous!! Love the photos this morning! I figured when I saw your tweet this morning that there had to be something other than oats brewing for breakfast!
Jessie says
Yes, please keep us posted on how it holds you over…..I had OOIAJ this morning and my stomach was growling 3 hours later 🙁
lynn @ the actor's diet says
what a special breakfast – nothing say lovin like right from the oven!
Namaste Gurl says
I love Ashley’s breakfast buckwheat bakes. They come together in a flash, and better yet, their very wholesome and nourishing! Never tried with an egg yet, just a flax one 🙂
Donna says
I actually made the buckwheat bake this morning but i’ll be honest, i used the roasted buckwheat and it still turned out super tasty
It held me over the same amount of time as Oatmeal and i used the half hour baking time to take the fur baby for a walk
Ps: your pictures are AMAZING 🙂
Justeen @ Blissful Baking says
Lovely pictures of a lovely breakfast 🙂 I’ve been dying to try one of these buckwheat bakes!
Kristine says
Is buckwheat gluten free? How did you get it to stick together? I have made the mistake of making muffuns with JUST oat flour before (also gluten free) and they totally fell apart.
KathEats says
Check the recipe – I used both real egg and flax egg plus lots of chia
KathEats says
Oh, and it is gluten free i think?
Kristina says
YUM! That looks delicious!! Hearty and filling breakfasts are the best 🙂
chelsea says
I drink coffee AS SOON AS I WAKE UP! I wake up, turn on the coffee pot, go pee, grab my coffee and crawl back in bed and read blogs and drink coffee..then shower, get ready for work, eat breakfast then go to work! i am useless until i have coffee!
Amanda- The Nutritionist Reviews says
What a different breakfast for you! I love it : )
Liz @ Tip Top Shape says
It looks fantastic!!! Do you know if you can find raw buckwheat at WF?
KathEats says
They didn’t have it at mine..
Karen says
I buy mine from the bulk bins at WF, Liz, so it’s worth a call/visit.
Flourchild says
What a fun way to spend the morning, eat ing that wonderful Buckwheat cake! Im going to try this one out asap!! thanks for sharing the recipe with us:)
Meg says
WOW Ashley’s recipe looks and sounds so good…it’s like a giant breakfast cupcake with nut butter frosting…aka a dream come true!
J3nn (Jenn's Menu and Lifestyle Blog) says
That looks tasty! I’d probably make them the night before, though. 😀 I’ve never used buckwheat flour in anything. It rose very nicely for being gluten-free!!
Becca @ bellebottoms says
Holy moly that looks UH-mazing!! I’d like to try it with my leftover pumpkin….or zucchini!!
Laughter-Loving Stacy says
Oooh that looks so good!
I can’t wait to get out of college (IN ONE MONTH!) so I can cook/bake all the time. *daydreaming* haha 🙂
Natalia - a side of simple says
I’ve been stalking Ashley’s breakfast bakes. All of her variations look and sound delicious!
Valerie @ City|Life|Eats says
I keep meaning to make one of these – I just need to buy a ramekin that is the right size (mine are much smaller).
Heidi @ Food Doodles says
Yummy! I’ve been enjoying these too 🙂 They’re awesome! I always need to make two when I want one for myself because my kids eat most of mine
Heather (heathers dish) says
I’ve been wanting those bakes ever since she started featuring them on her blog…yours look great too!
Amanda says
This looks delicious! 🙂
Miranda @ Working Mom Works Out says
Looks delicious! I’ll be awaiting your review later 🙂
Julie @ Lettuce Choose Healthy says
i’ve been wanting to try that!
I just bought buckwheat flour .. but other comments said it tasted bad 🙁 .. will it really change the taste?
DebZ says
What size ramekins did you use?
KathEats says
I don’t know – they aren’t labeled. Maybe 1.5 cup?
Laura @ Sprint 2 the Table says
Cupcakes for breakfast! Love it. I’m going to have to branch out of my oatmeal variations and check these grain out.
P.S. You always have the cutest towels! Do you get them from the same places or are you just always “on the lookout?”
KathEats says
They’re all from mom + grandma
Shannon @ My Place In The Race says
Oh this sounds (and look) amazing! 😛
Kris says
I make an oat flour version in the microwave. It takes two minutes to cook. The texture is a little soft on the outside; baked on the inside. I hate to heat up the whole oven for so little food, and no toaster oven. I find the oat cake holds me MUCH longer than a bowl of oatmeal. With oatmeal, I’m hungry within an hour or two; with the cake I’m not hungry for at least four hours.
Stacey says
This looks like such a great breakfast idea to switch it up but using the same type of stuff i have anyway. Beautiful photos per usual!
Emily @ Savory and Savage says
I love the idea of breakfast cake – and yours looks delicious!!
Larryh says
Your buckwheat creation looks wonderful and glad to hear it tastes good too. So wonderfully nutritious. Nice to see something gluten free coming from your kitchen.
Lauren @ Sassy Molassy says
Yes, I love Ashley’s buckwheat bakes. So yummy! I love adding blueberries into mine as well as bananas. Mmm…
Thoughtsonmadison says
Looks yummy! Can’t wait to see if it held you over.
Jess says
That looks great! Do you have to grind the buckwheat to make flour or can you use bagged buckwheat flour? I think Hodgson Mill makes some.
KathEats says
You can use either but freshly ground is supposed to taste better
Nichole says
Is it buckwheat groats blended in the vita-mix to make the flour? Also, I bought my dry-pitcher for my vita-mix at Costco for $99, to blend nuts and beans. I think I saved $30 by doing so.
KathEats says
Yes
Joanne says
Delicious! I love great sounding recipes that are easy.
Averie (LoveVeggiesAndYoga) says
Wow Kath, you outdid yourself on the BBBwB <— that's alot of B's in the recipe title 🙂
and Beautiful Pics!! too!!!!
Mary @ Bites and Bliss says
It looks good!! Too bad it didn’t do it’s job of holding you over, though. Breakfasts are always hit and miss like that. What works for some people definitely may not work for another.
Erin @ Big Girl Feats says
Delicious!
Angel7 says
That banana bread bake looks awesome–add some kind of berries on the side, and I would be set to go!
You always have such great pictures to show the full effect! Now what about the smell factor 🙂
http://faithfulsolutions.blogspot.com/
amanda says
i feel like this bake would be great made into muffins, too!
Jo @ Jo In the Kitchen says
Oh that looks so good! Can I come to your house for breakfast? 😉
Melissa @ Journey to Marvelous says
Looks fantastic!I don’t have any ramekins but it might be worth buying just for this.
Cindy says
That looks so good!
Hannah says
Oh, I’m so in awe of how gorgeous you and Ashley can make your food look! Seriously inspiring 🙂
Allison @ Happy Tales says
ohhhh that looks DIVINE!! thank you for sharing the recipe with us 🙂
Jessica @ Healthy Dairyland says
Oh my gosh, I am a HUGE fan of Ashley’s buckwheat bakes, but I never thought of mixing all my dry ingredients together the night before. That is a great idea! Now I don’t have to wait until the weekend for a buckwheat bake!
Kristin says
Not only have I been “stalking” your blog for the last few months, but I also baked the Little Rascals this weekend! They were delicious! Even my 2 year old loved them. On your advice, I also order two jars of Flying Squirrel Peanut Butter, which just arrived a few days ago. Heaven! Keep the recipes, gorgeous pictures and fun anecdotes coming.
Michelle says
I don’t have a vita mixer do you think i could make the flour in my food processor?
KathEats says
Yes!
Cindy @ Cookies and Chemistry says
I made this recipe yesterday afternoon and microwaved it for 1.5 minutes this morning to enjoy with some creamy yogurt and peanut butter. It is absolutely delicious. If you’re hesitant about the recipe, do what I did and buy just enough buckwheat flour from the bulk bins.