Look what I made for breakfast!! It’s been weeks since a buckwheat bake has come out of the oven. It was so nice to reunite with one of my favorites.
I filled this bake with a whole banana and topped it with melted pb + almond milk, honey, and blueberries. I love melting nut butter + milk together because you get so much more sauce and it’s nice and drippy.
Banana Buckwheat Bake
- 1/4c raw buckwheat flour [ground from raw groats, not Kasha]
- 1T raw buckwheat groats
- 1T chia seeds
- 1/2t vanilla
- 1/2t cinnamon
- 3T almond milk
- 1 banana
- 1 flax egg [1T ground flax + 2T warm water, whisked] <—fresh ground flax works best!
- 1/4t baking powder
- Preheat oven to 350* + grease a small baking dish. [~4-5” diameter 1-2” deep, or 3 muffin tins, or 2-3 ramekins]
- Mix flax egg + let sit for 5min, until thick and gelled.
- In a small bowl mash the banana, until egg-like.
- Whisk in almond milk + vanilla.
- Mix in flour, groats, chia seeds, cinnamon + baking powder until just combined.
- Stir in flax egg until combined.
- Pour into greased dish, spread evenly, and bake for 35-40min, until a toothpick comes out almost clean.
*Add 2t maple syrup or honey, if you want this a little sweeter. Also feel free to add in 2T chopped nuts.
The result is a gooey, banana, breakfast cake! The PB + honey + blueberries put this over the top!
After breakfast, Kelsey picked me up for a morning excursion.
To Costco! She needed to stock up the fridge + pantry, since they just moved here a few days ago.
I was playing paparazzi in Costco. It was amusing. For us at least.
Costco is much more fun when you’re not by yourself.
I learned how Kelsey picks out coffee…
I’m pretty pumped about this organic cheese. One of the workers says it sells like crazy. This will definitely be packed in our cooler for the Telluride festival. It’s a 5 day event, and while you could eat every meal from a vendor cart, that gets quite old. I also don’t plan on finding too many veggie + gluten free meals. Although I do know it should be pretty a pretty veg-friendly place. We’re going to make a food plan tomorrow and then start preparing!
Loaded UP!
Sad face after getting yelled at by the worker at the check out. Apparently, goofing around with cameras and not unloading your cart quickly enough, does not go over well.
What did I buy?
- organic cheeeeeeeese
- toilet paper
- toothbrushes
- apples [great for music festival snacking!]
- organic spinach
While supporting the big box stores, is not my favorite thing in the world, we balanced it out on our way home by stopping at the local food co-op. I was out of my farm fresh eggs, which is always a major problemo.
Problemo solved. I also picked up some delicious, fluffy, local organic kale.
I enjoyed 3 eggs cooked with the pour, poke + spread method [the best!], a buttered piece of Udi’s GF toast [also local and delish!], sauteed kale with Colorado mushrooms, garlic + salt.
Farm fresh eggs have much better flavor and cook up fluffier. The best part is, the dozen only cost $3.29! Typically around here, fresh eggs are about $4.50-5.50. Still worth it in my book, since I don’t spend money on meat!
Today, we’re headed down to Denver for the S. Pearl Street Brewgrass Festival. It’s a gorgeous day out, so I think first, I’m headed out for some dog walking.
Catch you tomorrow!
Ashley
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Oh wow that “icing” looks AMAZING
Love your poke+pour+spread method, probably my favorite way to make eggs too!
Yay!!
Aw, so cool that you two are reunited!
Love it.
Oh, and just saw your hail pictures. We actually drove through it from Wyoming to Boulder that night, 12am-2am… It was like driving through the freaking apocalypse. Grossssss.
OH wow…glad you made it back safely!
I NEED to try the pour, poke and spread method next time I make eggs. They are so pretty!
I also wish our Costco carried organic cheeses like that. The mushroom one sounds delicious!
Sounds so much fun! Love the sound of a “brewgrass” festival
and those local eggs look so gorgeous and vibrant!
Awww, you and Kelsey are going to have so much fun together!
I can’t even handle how yummy that looks…drool
Ahhhhh you are making me super hungry!!! Why I have still not made a buckwheat bake, I have no idea. Also I like her coffee-choosing technique, it is verrrry similar to mine!
I am a big kale and eggs fan since I read about it here
The Telluride Bluegrass Festival is so much fun! I went about 25 years ago (Yikes! Now you know how old I am!) You must do the hike that starts at the end of the valley. It’s got a beautiful waterfall, and when you get to the top you can look down on the whole valley! Hope you have a great time.
OOoh, that sounds spectacular. Thanks for the advice!
I like the idea of a whole banana to make it gooey inside!
haha i get yelled at in ikea every time i ride the cart in the warehouse section. and obviously they don’t realize the importance of photo documentation. it’s the fun part of the blog!
Yeah…I was taking photos of our carts and a guy was like, “well that sure is something new!” I was thinking…obviously you’re not familiar with the food blog world.
I love browsing around Costco. ^_^ Sometimes you find real gems there though I do enjoy shopping locally better. It’s still nice that they have lots of organic options now.
Yes, very true! I definitely support the local co-op and farmers markets as much as possible!
Haha, it looks like fun shopping! Def let us know how the cheese was, it looks yummy.
I looove eggs, we have some fresh ones around here, from our own little chickens.
A tasty welcome back of the buckwheat bakes! Love how saucy nut butter + milk gets. Have fun today!
How much do you find yourself spending on groceries every month? Just curious since you eat so well/organic/local
I spend around $100/week. That includes all breakfasts, all of my lunches, about 4-5 lunches for Chris and typically 5-6 nights of dinner. We only have 1 real income, and a little help from what I make from the blog and various other things. We make buying quality food a priority, over a lot of other things.
That’s awesome! That’s a lot less than I thought you were going to say
I just moved to NYC and I’m finding food prices to be astronomical compared to a few hours away in Central NY. Although I did finally fulfill a life goal of grocery shopping at Whole Foods hehe.
i need to come have breakfast at your house, both look amazing!
Thanks for the reminder to make one of those buckwheat bakes. They somehow slipped my mind….and that nut butter sauce is such a good call.
Hope you enjoy the bake if you try it!!!
Such a beautiful day in CO! Hi from Aspen.
Hope you’re having fun!!! Wish you were closer!
Oh I totally agree that going to costco with someone else is waaaay more fun then going alone.
I love the light in the buckwheat bake shots-really fantastic!
Thanks Beth!
I was wondering when the last time you whipped up a buckwheat bake was…
I thought maybe you weren’t sharing them with us, hehe. I’ll have to try mixing PB and milk together– looks yummy. I have bad memories with doing it with peanut flour as I don’t like peanut flour and milk together.
Have a lovely day!
Hahaha…nope! Just haven’t had one lately!
I’m not a fan of peanut flour and didn’t like mixing it with milk either!
Love the pb and honey on top of that bake. It looks so good
And I think that’s a good price too. I pay $3 a dozen here and organic and “specialty” eggs around here are at least $4-5 a dozen. $3 is so worth it 
Your eggs look so yummy too. I can’t stand eggs that don’t have that super vibrant yolk anymore. Farm fresh is the only way to go, I’d rather not eat eggs at all that eat those pale store bought ones
Costco IS definitely more fun when you’re not by yourself. Those cheeses look divine! I’ll have to see if I can find them here. I wish they still had those frozen cherries! Yum!
Ohhh the melted pb + milk topping sounds wonderful! I’m going to try that on my oats tomorrow morning!
I was thinking about making myself a buckwheat bake tomorrow! I haven’t had one in couple of weeks, at least. Totally going to try this version tomorrow!
HOLY CRAP. As a self proclaimed banana addict, I absolutely MUST try this!!!!!
girl, costco checkers are NOT to be messed with in their busy hour! i found that out the hard way last year too
HAhaha…I know!! But there wasn’t even anyone behind me!
Wow that’s a great price for farm fresh eggs! I love getting them fresh too, you can really tell the difference when cooking with them!
Cosco!
I never leave without at least 2-3 bags of veggie chips!
OOOHH yummy!! I just HAVE to try that buckwheat bake, it looks so delicious!!
Wow! Can’t believe how much farm fresh eggs cost there! I buy eggs from a co-worker who has chickens for $2.oo a dozen and I get them delivered to work!
Co-worker discount!
Are they still $2 at a farmers market too?
She sells them to anyone for $2. At farmer’s markets they are anywhere from 2.00 -3.50. We are in Ohio.
That’s awesome!!
Eggs, toast, kale = perfect meal.
As far as big box stores go, I’m ok with supporting Costco because I think they have a lot of really good products!
Yes, they do! Almost everything I get there is organic!
Still haven’t made any of your scrumptious looking bakes…silly me
Is it just me or are the shopping trolleys ridiculously gigantic??!! They appear to be huuuge! I know…odd observation…I suppose they have to be big for all the bulk items they sell. Wish we had Costco over here.
Definitely extra large at Costco!
I’m glad you ride on the carts like a kid, too. This means I’m not the only 5-year old masquerading as a 24-year-old.
I’m almost 28! eek!
I totally know what you mean when you’re not thrilled about supporting the big-box stores…that’s why I try to avoid going to places like Target and Walmart (especially!) except on rare occasions. I read an entire lengthy book about big box stores and their effect on local populations/economies, it was so interesting. One thing to point out though is that Costco is actually known for providing good hourly pay/salaries for their employees, as opposed to many of the other big box stores. Just throwing that out there!
Thanks Laura!! That books sounds really interesting. I’ve read things like that about Costco and Target and don’t feel quite as bad shopping at those 2. It’s also great that Costco is making organics more accessible. I wish I could buy everything from the local food co-op, but that is pretty impossible.
ok, you have taught me something new!….i was grinding kasha to make my own buckwheat flour—this is not the way i am supposed to do it?…yikes!….where do i buy buckwheat groats?…and i am in the middle of a love affair with buckwheat, so i gotta learn how to do this right!
It will still turn out okay, but the flavor will be much stronger. To me, Kasha almost tastes burnt. Raw groats are the same size, but a light yellow/tan/green + have a much more mellow flavor. I bought Arrowhead Mills buckwheat flour once and it was awful…so stay away from that too!
That’s so cheap!! Farm fresh eggs here cost around 6 – 8 bucks!
And you made want a buckwheat bake now!
[...] inhale them). However, buckwheat is a grain which only costs £1.80. I got my inspiration from this blog, but I think this woman photographs it [...]
I just made this for breakfast, and I’m eating it as I type. It is SO good! I can’t believe I waited this long to try it!
I am so so glad that you loved it!!
I made these and used a mixture of buckwheat flour and sun warrior protein powder + some nuts. Plum instead of banana and it turned out nice!
Can’t wait to try your other recipes ehe.
That’s great!! So glad it worked for you!
[...] I promise I didn’t try to alliterate that title! I took ages to decide what I felt like for breakfast this morning. It was too sunny outside for oatmeal and I couldn’t be bothered messing around with pancakes. Then, I remembered a recipe I’d tried a while ago by Ashley from The Edible Perspective for Buckwheat Bakes. [...]
[...] blog has become my own personal breakfast guru. (What would I do if Ashley had not invented the Buckwheat Bake? Truth be told, I had never heard of buckwheat at [...]
Okay, so I’m a noob at the bakes, but I’m having a couple issues. So far I’ve only made the french toast rice bake and this bake, and I’m having mushy insides issues. We are vegan, so I always end up using a flax egg instead of a regular egg.
a. are your bakes always slightly mush in the center while having a nice crust on the outside?
b. is it possible that in my oven i just need to bake longer than 40 minutes if the bakes SHOULD be firm all the way through?
c. is it possible that flax eggs always make for a more mushy, less cakey/muffin consistency?
d. is it possible my batter is too wet and I don’t know it since I don’t have tons of experience baking (and definitely not vegan baking yet)
Any help you can give me would be great. I’m searching for breakfast options for the hubby and I think these are going to be a great solution, provided I can un-mush the insides a bit (he’s not a mushy fan). (Also, thanks for the link about the sweet rice flour – yea that was me too!
)
Hi Jamie!! I love this comment.
a. the insides are not always mushy, but they are definitely gooey-er when veganized b. yes, baking longer will help…try 5min longer first and go from there c. yes, flax eggs always always change the consistency of baked goods…it works somewhat like an egg, but is not really like an egg much at all 
d. i just experimented and found adding 1T flax meal and a total of 6T milk [no flax egg] works pretty well and came out with a less gooey inside…still doughy, but not as mushy…i baked it for 35min — Also, you might try splitting up the batter into 3 muffin tins and baking for less time…try 23min, test and go from there – They might firm up more in smaller tins — Also #2, if you use the microwave, my micro-vegan version are more cake-like + doughy and less muffin-bread texture like Also #3 – I don’t think the flax egg will ever be able to hold the rice back together, unfortunately! Hope this helps!
So this bake has turned out the best so far, in spite of some gooey. But it got better when I just added flax instead of making a flax egg. I tried my own apple cinnamon bake this morning since I had fresh FM gala apples, and it was less than stellar. Maybe you should do an apple cinnamon bake to help me out here.
I used unsweetened apple sauce instead of a banana (since I have it on hand for my toddler), and I did a half a cup of chopped apples in with the groats, flour, baking soda, flax, and cinnamon. Not tons of flavor. And I did leave out the chia seeds, which I’m thinking wasn’t a smart thing to do, but right now chia is a bit expensive for us, so putting a TBSP into every bake – well I was trying to see if I could avoid that.
So, you should do an apple cinnamon bake and tell me how to do it right.
And you should let me know if there is a way I can cut out the chia seeds, or if they play a super vital part in the bakes.
Better yet, how ’bout an “Anatomy of a Bake” post, wherein you talk about all the components needed in bakes, and what is acceptable substitutes for what, and what could be left out, and how to alter it for different fruits, etc. Specifically talking about egg/egg subs, chia, sweeteners (fruit v. actual tsp of sweeteners), and things like that.
Good or bad idea?
Have I mentioned lately that I love your blog?
That is a great idea for a post, but one that would take weeks to develop. There are so many variations and trials that would have to take place. When using flax eggs, it can vary so much. Maybe we used slightly different amounts of flour or liquid. Since I grind my flax seeds fresh at home and store them in the fridge, when I make my flax egg it’s extremely gooey and looks just like a whisked egg. Using unsweetened applesauce results in a less sweet and less flavorful bake, but I give the option for people that don’t like bananas. I list most of the bakes not including sugar with the option to add, since I use this for a breakfast recipe. When you add things like fruit to a bake, it will definitely make things more wet and you’ll have to adjust with less added milk, more flour, etc. Leaving out the chia seeds will definitely impact the bake, as chia seeds soak up quite a bit of liquid. The cheapest place I’ve found them is on amazon. 3lbs for $16, which lasts me about 6 months, but I understand that is still money that could be spent on something else.
If you leave the chia seeds out, you will definitely have to decrease the liquid. I’m guessing by 1-2T, but am not positive. When you start to make so many changes, you really just have to play around with it until it’s to your liking. Baking in smaller tins, like a muffin tin, might also help them cook more in the middle. Hope this helps!
[...] guys… these were inspired by this recipe: Passion Fruit breakfast [...]
many thanks, ashley. finally got on the buckwheat baking bandwagon and enjoyed it: http://spilledmylk.tumblr.com/post/12125772315/breakfast-on-a-sunday
Awesome!! I just checked out your blog and love it. It’s so unique! The buckwheat bake looks awesome.
[...] ne vous présente plus les délicieux muffins banane-sarrasin d’Ashley, je les ai fait tant de fois déjà… Et je les aime toujours autant. Ils sont faciles à [...]