Yesterday, a reader asked if you can make these in a muffin tin.
Question answered! I’ve also been asked if you can use a real egg instead of a flax or chia “egg”. Yes, 1 egg white will do the trick!
The batter fits perfectly in 3, almost full muffin tins. You could also use 2-3 single serving ramekins as well.
Today’s variety was blueberry buckwheat! THREE muffins means THREE times the fun with the toppings. And now I’m one cheesy line away from having you all hit X and close out of my page.
Coconut butter…oh yes
Peanut butter…oh yes
It’s not the weekend, but close enough. Helloooo maple syrup!
Third muffin in a bowl? Another reader told me something she likes to do with breakfast bakes like this…
Muffin n’ milk…almond milk!
Blueberry Buckwheat Bake [serves 1]
- 4T raw buckwheat flour [ground from raw groats, not toasted, aka Kasha]
- 1T raw buckwheat groats
- 1/2 banana
- 1 egg white [or 1 flax or chia “egg”]
- 1/2t cinnamon
- 2t vanilla
- 1/2c blueberries
- 1/4t baking powder
- 2T chopped nuts
- 4T almond milk
- 1T chia seeds
- Preheat oven to 350*
- Mash banana with a fork, unlike gooey.
- Whisk in milk, vanilla and egg white.
- Mix in buckwheat flour + groats, cinnamon, blueberries, baking powder, and chia seeds.
- Grease 3 muffin cups, or ramekins, or individual soup crock.
- Pour in batter and bake for 25-30min.
- Slide a knife around the edge, pop out of the pan and eat!
*This is the same size as the other breakfast bakes, but just split into 3 muffin cups.
*To check out nutrition stats, check this post. It varies, only slightly.
Is it strange that I have SO MUCH FUN making breakfast? Send help now!
1 piece of advice. Please don’t forget to spray your pan…
Piece of advice #2 – Soy is in EVERYTHING.
Oh yes, for 3.5 lovely weeks of detoxing my body from soy, I never even THOUGHT to check my Spectrum spray oil. Tisk tisk on me. I can’t imagine having a soy allergy!!
I had a fancy lunch out today at Tasty Harmony, which is one of my favorite local spots. This massaged kale salad was GIGantic!
But who was I dining with?
[veggie quinoa gumbo + pesto portabella samich]
The ever so lovely Maddy, from Love Grown Foods! She got to take a work break and headed up my way for a fabulous lunch. One thing I’ve never mentioned about Maddy + Alex [her boyfriend + biz partner] is that they are TWENTY THREE years old. Impressive, no??
Absolutely lovely lunch!
One of the most kind + generous people I know, Maddy brought me boxes of goodies! Some to be shared with YOU!
She also brought me a box of all her favorite foodie finds.
- chobani yogurt
- Justin’s nut butters!!
- gourmet butters
- fancy crackers
Can you believe I feel like I’m getting sick?? Uh-gain!? This is absurd. I’ve been sick about 4 times in the past 3 years. I tried to give it the 1-2 punch today.
Time to juice!
I peeled the grapefruit, because I thought if I didn’t the juice would be bitter. Well, that was a good call, but I should have DEFinitely peeled the oranges as well!
This will be delicious next time!
Vitamin C JUICE
As you saw in the current giveaway I made brownies.
And I ate brownies…
And, I made frosting!
Coconut peanut butter frosting!
It came from the idea for coconut cream, from The Non-Dairy Queen. I saw it on HEAB’s blog the other day.
This is not your average sugar-filled frosting.
And if you can believe it’s made with coconut flour!
Coconut Peanut Butter Frosting [yields 1c]
- 3T coconut flour
- 8T unsweetened almond milk [or other milk]
- 1T brown rice syrup [or agave/honey]
- 3T creamy peanut butter
- 1/2T coconut oil
- pinch of salt
- Blend until creamy smooth in a blender or food processor.
You could slather this on….
- buckwheat bakes
- sweet taters
Maybe bath in it?
Now if you will excuse me…
I need to clean my plate!
And now you can X out of my post!