Today’s juice was much better than yesterday’s. Refreshing + energizing!
Green Juice
- 2 smallish red apples
- 1 large cucumber
- 1/2 lemon
- 2 handfuls spinach
The foam was super thick today!! I picked up some fresh ginger today and can’t wait to throw that in too. Juicing can obviously get pretty expensive, and my veggie funds are not unlimited. I’ve been getting some great deals at our local natural food store, Natural Grocers. I found organic cucumbers for $.99/lb, which put them under $1/piece. I also picked up 2, 5lb bags of organic apples, on sale for $3. Score! I’ve been flying through lemons lately too! I found bags of 9 organic lemons at Whole Foods for $5. They’re actually cheaper than the bagged conventional lemons. Score!
While slurping down this green beauty, I was reading my comments from yesterday’s post. Someone asked how to cook the buckwheat breakfast cookie without a microwave. I know it can’t be made on the stovetop, but maybe you can bake it? It definitely takes longer, but is still doable for a busy morning.
It takes the same amount of time to throw together as the microwave version. You could make it, then throw it in the oven, and do typical morning things for 30min and then your breakfast will be ready!
You can even take this on the go! I wasn’t sure if it was going to pop out of the little soup crock, or if it would stay together.
But it totally worked!! Look at this HUGE breakfast cookie!! It’s definitely not cookie-like. More muffin-like. And 100% delicious.
Want to take this bad boy to go? You could slice it in 1/2 and smear peanut butter and jelly in the middle.
Buckwheat Muffin Bake [serves 1]
- 1/4c ground buckwheat groats [untoasted]
- 1T whole buckwheat groats
- 1/2-1t cinnamon
- 1/2T vanilla
- 1/2 large banana
- 1/4t baking powder
- 1 flax egg [1T ground flax meal + 2.5T warm water, whisked]
- 1T chia seeds
- 2T chopped walnuts
- 4T almond milk
- Preheat oven to 350*
- Whisk flax egg together and set aside for ~3-5min.
- In a small bowl mash banana until egg-like.
- Mix in almond milk + vanilla with a fork.
- Mix in buckwheat, buckwheat groats, cinnamon, baking powder, chia seeds, and walnuts.
- Mix in flax egg.
- Lightly grease a small oven-safe dish, add mixture, smooth, and bake for 30 minutes. [I used a personal size soup crock]
*You can use 1 flax egg or sub 1 egg white or 1 chia seed egg.
*This was just barely sweet. If you want a little more sweetness, add in 2t maple syrup/honey/sucanat.
*Use 1/3c pumpkin or applesauce, if you don’t like banana.
*Add 1-2T of other mix-ins like chopped dried fruit, fresh chopped fruit, chocolate chips, or coconut.
Oh, this was fabulous. I topped it with peanut butter, grape jam [fruit juice sweetened], and unsweetened coconut.
Want a bite?
Pretty sure this is on tabs for tomorrow morning as well. Might have to throw some chopped apple in there too, or maybe a carrot cake version?
If you wanted to make a bunch of these on a Sunday, to prep for the week ahead, they should refrigerate + freeze really well. Bake as directed, then let cool completely. For the freezer, wrap in saran, then foil, then pop in a bag. For the fridge, wrap tightly in saran, then store in a bag or container. Defrost in the fridge the night before you want to eat it. Then, heat, top, + go!
Tomorrow, we’re headed out in the morning to HOUSE HUNT!!! We’re just in the beginning stages and aren’t even sure if we’re definitely buying. Depends what we can find. We don’t have the biggest budget right now, and Ft. Collins is more expensive than you’d think! I’m excited to get started though! Then, we’re heading to Denver for the Love Grown Foods grand opening of their new production space!! LGF granola just started being sold nationwide, so be on the lookout!
BED!
Ashley
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Your green juice looks deliciously foamy! I don’t juice too often as I am a poor college student – but I do enjoy a tall glass once in a while!
Mmm!
That would make an awesome portable breakfast! Breakfast sandwich
holy crap, it’s huge when baked! I love it! It’d feel like eating a personalized cake for breakfast. Must.try.
Wish I could mail you one
these are wonderful muffins, creaving to have it right now !
For some reason I had a cucumber (which I greatly greatly dislike) lying around in my kitchen needing to be used up. I made your juice last night, and I loved it!
I’m so glad you liked it!
This muffin is so healthy and loaded with fiber, one might as well just sit on the toilet while eating it. LOL!
hahahahaa
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How interesting! I’m not familiar with buckwheat groats but I’m curious. I’ll see if I can find some at whole foods. This bake looks really delicious…not to mention healthy!
My Whole Foods has them in the bulk bins. Make sure to get the “raw buckwheat” or “white buckwheat.” It will be a light tan/yellow/green color. If you see “toasted” or “Kasha” that is the toasted version, that has a very deep toasted/burnt flavor.
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Hi Ashley! I finally tried your classic buckwheat bake out, but I had some trouble with it…
I replaced the banana with 1/3 cup applesauce, walnuts with dried cranberries, and ommitted the chia seeds (none on hand!). After 30 minutes in the oven, however, it was almost completely uncooked inside. I left it in for another 20 minutes, but only the top and sides developed a nice firm crust – the inside still remained very mushy and uncooked. Not sure if this is of any significance, but it also turned out as a darker brown color instead of the golden color shown in your picture. Any idea about why it didn’t work? I’m dying to make this a breakfast routine, but I’ll obviously need some pointers first
Hi Irina! Thanks for letting me know. I think 1/3 pumpkin works better than 1/3c applesauce. I think for applesauce it needs to be lowered to about 3T. However, also, not including the chia will definitely result in problems since they absorb liquid. I still can’t believe it took that long and wasn’t even cooked on the inside. Did you use an egg or flax egg? Did you use 1/4c flour + 1T raw groats? What type of milk did you use?
Ahh yes, that makes sense – I think I’ll try it again with the 3T applesauce or the 1/2 banana if I happen to go grocery shopping beforehand. I used a flax egg (freshly ground), the appropriate flour/groats combo, and almonds milk. Do you know any good subs for chia seeds? I can’t seem to find them anywhere but I’m planning a trip to Whole Foods soon.
That’s still really weird though, that it was that uncooked inside…You could also increase the temp to 375*. I have to do that, but it’s because I’m at a higher elevation. Just sub 1T ground flax for the chia.
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Your buckwheat bakes are a lifesaver. I really want to thank you for sharing your creativity. I’ve been looking around for a simple enough wheat-free buckwheat bake to replace the usual bread/muffin cravings. Proud to say that I’ve finally baked one of your recipes, this one to be exact, and they are just what I need.
Aw, I’m so so glad!!! Keep enjoying!
can you make a buckwheat bake just using a buckwheat pancake mix, like Bob’s Redmill mix; make the batter like you would for pancakes and instead put it in a cupcake tin and bake? i get a bit lazy when it comes to all the dry ingredients…
I really am not sure if that will work, because of the extra ingredients added in the pancake mix. It’s worth a shot!
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