Ever since I bought that bag of marshmallows, there have been about 73 ideas floating around in my head on ways to use them. I’m hoping to get to at least 2 of them, before eating them all out of the bag one by one.
My first thought was obviously some type of s’mores recipe. However, I haven’t found gluten free grahams yet and haven’t tried making them on my own.
I invited Kelsey over for breakfast on Saturday, and we chowed down on 2 buckwheat bake concoctions.
The first: Sadly, this recipe involved no marshmallows at all. But it did involve sweet, ripe cherries! Organic cherries were on sale for $2.99/lb at WF, so I couldn’t resist grabbing a bag. I’ve made a cherry almond vanilla buckwheat bake before, but never a chocolate version.
Cherry Almond Chocolate Buckwheat Bake [serves 1]
- 1/4c raw buckwheat flour [ground from raw groats in a blender]
- 1T raw buckwheat groats
- 1/4t almond extract
- 1T unsweetened cocoa powder
- 1/2T vanilla
- 2t maple syrup
- 1/3c chopped cherries
- 1/2 large banana
- 1/4t baking powder
- 2T chopped almonds
- 1 large egg
- 1T chia seeds
- 3T almond milk
- Preheat oven to 350*
- Mash banana, until very wet.
- Whisk in egg, milk, almond extract + vanilla.
- Mix in buckwheat flour, buckwheat groats, cocoa powder, baking powder, chia seeds, and almonds.
- Min in cherries.
- Grease a small oven-safe dish, add mixture, smooth, and bake for 30-38 minutes. [Depends on the size of your mini pan. I used a personal size soup crock. You can also use 2-3 muffin tins, which results in a shorter baking time]
*You can use 1 flax egg [1T flax meal + 2.5T warm water, whisked], instead of 1 large egg
*Because of the altitude + dryness in Colorado, I use 4T milk and raise the oven to 375*
*Use 2.5T applesauce, if you don’t like banana.
Drizzled with a little maple syrup, for Saturday breakfast perfection.
The second: Chocolate buckwheat bake with melted chocolate + marshmallows on top?!?!
No no, those marshmallows need to be toasted!!
Thank you oven broiler. I am a huge fan of yours!
I cooked a chocolate buckwheat bake, with applesauce instead of banana. Then after baking, I flipped it out of the mini crock and onto a baking sheet. I topped it with 90% dark chocolate and vegan/GF marshmallows, set the oven to broil and watched it closely.
In 2-3min we had chocolate marshmallowy goodness. And still a super healthy breakfast, packed with fiber, healthy fats, protein, etc. with a little side of sweetness. Ahh, balance!
Chocolate Marshmallow Buckwheat Bake [serves 1]
- 1/4c raw buckwheat flour [ground from raw groats in a blender]
- 1T raw buckwheat groats
- 1T unsweetened cocoa powder
- 1/2T vanilla
- 2t maple syrup
- 2.5T unsweetened applesauce
- 1/4t baking powder
- 1 large egg
- 1T chia seeds
- 3T almond milk
- marshmallows
- dark chocolate
- Preheat oven to 350*
- Whisk in egg, milk, applesauce + vanilla.
- Mix in buckwheat flour, buckwheat groats, cocoa powder, baking powder and chia seeds.
- Min in cherries.
- Grease a small oven-safe dish, add mixture, smooth, and bake for 30-38 minutes. [Depends on the size of your mini pan. I used a personal size soup crock. You can also use 2-3 muffin tins, which results in a shorter baking time]
- Remove bake from baking dish, place on pan and preheat your oven to broil.
- Place chocolate + marshmallows on top and broil, with the door cracked open, watching very carefully. Pull out when browned.
*Because of the altitude + dryness in Colorado, I use 4T milk and raise the oven to 375*
*You can use 1 flax egg [1T flax meal + 2.5T warm water, whisked], instead of 1 large egg
*For an extra treat, try baking 1/4c of marshmallows IN the bake!
While the marshmallow recipe may look more enticing at first glance, neither of us could pick a favorite! You’ll just have to test them both out for yourself and report back. :)
Ashley
