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
For TWO humans
Based on Ashley’s Ba-Nilla Buckwheat Bake. Check her blog for all kinds of variations!!
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!
Wow this looks amazing Kath! I need to get ramekins like those for baking. Such a nice treat on a gloomy morning like today!
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!
Thanks for lending me your brilliance!!
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?
Yummie~ Will you let us know how it holds you over. I have the same problem with breakfast holding me over.
THank you!
Heather
oh yeahhh those are bomb! 😀 but now my voo is waitin’ for me~ hehe
That looks fantastic!
I’m usually surprised by how many don’t eat breakfast and just have coffee. How do they survive?!
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…. 🙁
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!
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.
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!
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.
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!
Looks good! I’d probably make it into muffins.
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!
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!
This looks amazing! I’m going to have to try this out one morning this weekend!
I just found your blog! Your pictures are AMAZING. Your Tribute to Oatmeal is the best thing I have ever seen in my life.
Welcome!!
It looks beautiful! They definitely give you all those textures and flavors, don’t they?!
Her bakes always look good. My favorite was the blueberry one!
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!
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!
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.
~
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.
looks good, and i have some leftover buckwheat from making the buckwheat granola!
This looks so good!!! It’s like cake for breakfast!
This reminds me of a mega-sized-muffin haha. LOVE it! Glad it turned out so well and great topping choices!
Wow this looks delightful! Where did you end up finding the raw buckwheat?
Integral Yoga
I’ve made it and it IS quite delicious – as if I’m having dessert for breakfast!
It looks perfect! I’m dying to try one too.
I love this idea for when I want something kind of different for breakfast!
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?
Not AS good, but yes, very good
How fun-and how beautiful!
They look tasty, but I don’t know if I have patience like that in the morning!
Beautiful pictures!
Fun breakfasts like these are such a great way to start the day- instantly puts me in a good mood!
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!
Looks delicious! I’d love to try it, but I’d like someone to make it for me. Anyone? Anyone? Bueller?
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! 🙂
Awesome! Thanks for posting this recipe – I never saw it over at Ashley’s blog 🙂
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?
I’ve just heard the premade stuff tastes like dirt?
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!
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?
I made this with oat flour, and it’s amazign! I still have to find raw buckwheat and try that version!
This looks awesome! I always love reading about Ashley’s buckwheat bakes. They always look so good!
Beautiful breakfast! It looks so fluffy and great! I love the toppings too! It looks like it would be very filling too.
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?
I dont’ think at that heat and eating them right away it would
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.
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!
Yes, please keep us posted on how it holds you over…..I had OOIAJ this morning and my stomach was growling 3 hours later 🙁
what a special breakfast – nothing say lovin like right from the oven!
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 🙂
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 🙂
Lovely pictures of a lovely breakfast 🙂 I’ve been dying to try one of these buckwheat bakes!
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.
Check the recipe – I used both real egg and flax egg plus lots of chia
Oh, and it is gluten free i think?
YUM! That looks delicious!! Hearty and filling breakfasts are the best 🙂
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!
What a different breakfast for you! I love it : )
It looks fantastic!!! Do you know if you can find raw buckwheat at WF?
They didn’t have it at mine..
I buy mine from the bulk bins at WF, Liz, so it’s worth a call/visit.
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:)
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!
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!!
Holy moly that looks UH-mazing!! I’d like to try it with my leftover pumpkin….or zucchini!!
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 🙂
I’ve been stalking Ashley’s breakfast bakes. All of her variations look and sound delicious!
I keep meaning to make one of these – I just need to buy a ramekin that is the right size (mine are much smaller).
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
I’ve been wanting those bakes ever since she started featuring them on her blog…yours look great too!
This looks delicious! 🙂
Looks delicious! I’ll be awaiting your review later 🙂
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?
What size ramekins did you use?
I don’t know – they aren’t labeled. Maybe 1.5 cup?
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?”
They’re all from mom + grandma
Oh this sounds (and look) amazing! 😛
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.
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!
I love the idea of breakfast cake – and yours looks delicious!!
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.
Yes, I love Ashley’s buckwheat bakes. So yummy! I love adding blueberries into mine as well as bananas. Mmm…
Looks yummy! Can’t wait to see if it held you over.
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.
You can use either but freshly ground is supposed to taste better
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.
Yes
Delicious! I love great sounding recipes that are easy.
Wow Kath, you outdid yourself on the BBBwB <— that's alot of B's in the recipe title 🙂
and Beautiful Pics!! too!!!!
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.
Delicious!
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/
i feel like this bake would be great made into muffins, too!
Oh that looks so good! Can I come to your house for breakfast? 😉
Looks fantastic!I don’t have any ramekins but it might be worth buying just for this.
That looks so good!
Oh, I’m so in awe of how gorgeous you and Ashley can make your food look! Seriously inspiring 🙂
ohhhh that looks DIVINE!! thank you for sharing the recipe with us 🙂
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!
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.
I don’t have a vita mixer do you think i could make the flour in my food processor?
Yes!
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.