My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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and so it continues

This next French Toast recipe excites me beyond belief!  I combined my love of Buckwheat bakes + French toast into one delicious meal.  I realize that oven cooked buckwheat bakes take 30min to bake.  However, they only take about 5min in prep time.  You could easily mix it up first thing when you wake up, and toss it in the oven.

You can also make a few batches during the evening, let them cool, wrap in saran and foil, then freeze or refrigerate.  Just reheat in the AM! 

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Okay, on to the bake.  Look at this amazing crusty top!  The eggs definitely made this sucker rise.

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Love the swooped left side of the bake!  Don’t you want to just pluck this right out of the screen?? 

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Typically with these bakes, I use 1 egg white or 1 flax egg.  To get this more like real deal French toast, I added two whole eggs to the mix.  It worked perfectly.  Definitely had a French toast flavor to it.  I was thinking for a leisurely weekend breakfast, you could slice this in half, stuff it with bananas + nut butter, grease it up, and put it on a panini press.  Ohmyword.

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Definitely added maple syrup to this one!  You could also make the quick frozen berry topping, like I made yesterday.  Typically, I add about 1T maple syrup to all of the buckwheat bakes, because buckwheat is very bland.  However, for this rendition, I wanted to add it on top. 

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I definitely recommend some sort of sauce or melted nut butter topping!

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The bananas and walnut put this over the top!

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French Toast Buckwheat Bake [serves 1]

  • 1/3c raw buckwheat flour [grind raw buckwheat groats in your blender to a fine powder]
  • 1T chia seeds [or sub ground flax meal]
  • 2T unsweetened almond milk
  • 1/2 mashed banana [~1/4-1/3c]
  • 2 large eggs
  • 1t cinnamon
  • 1.5t vanilla extract
  • 1/4t baking powder
  1. Preheat your oven to 350*
  2. Grease a 4-5” oven safe bowl, really well. [I use a small soup crock]
  3. In a bowl, mash the banana until wet.
  4. Whisk in eggs, almond milk, and vanilla.
  5. Mix in buckwheat flour, baking powder, cinnamon, and chia seeds.
  6. Pour into greased bowl and bake for 30min.  It will be cracked and brown on top.  The toothpick test method will work here.  Do not overcook!

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This was extremely filling.  I actually had a hard time finishing the last few bites, but I managed to get them down. :)  This kept me full for nearly SIX hours, which is unheard of. 

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20 grams of protein???  12 grams of fiber?  27% Iron??  YES please!!  *These stats do not include the banana/walnut/maple syrup topping!

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The texture was like a very hearty bread.  It was soft + dense + moist + lovely!   

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Still pondering what type of French Toast I’ll be making tomorrow!!!


House updates!  I haven’t taken any new photos because the walls look boring + white.  However, the ceilings are DONE being painted!!  I’ve been at the house about 5+ hours everyday this week, attacking the walls.  It’s progressing well, but had a little set back with an electrician mistake or two [or three].  So we’re a few days behind schedule, which is not uncommon.  We have no idea when the IKEA order is going to arrive, which makes things interesting.  I am now just assuming I won’t have a kitchen ready to go for at least a week after we move in.  As long as all of the construction, window installation, and painting are done when we move in, I’ll be totally fine!  Tomorrow, I’ll be painting all of the trim work.  After that, comes the mundane task of taping the ceilings + trim, so the wall painting doesn’t end up sloppy.  Ay-ya-yaiiii!

Also – I actually started packing tonight!  Woohoo!



Reader Comments (86)

It looks like a big fat English muffin!! I want to sink my teeth in it. Yes, love the swoop!

March 17, 2011 | Unregistered CommenterAllie (Live Laugh Eat)

Holy moly that's some major rise! 2 eggs makes it super filling huh? This is probably the cutest buckwheat bake yet!

Unbelievable - you keep outdoing yourself!

March 18, 2011 | Unregistered CommenterJessy

Those are pretty good stats! The calcium is pretty impressive too. I need to try one of your buckwheat bakes, oatmeal doesn't keep me very full either.

March 18, 2011 | Unregistered CommenterEimear Rose

oh i'm just gonna rip that top part out and chomp chomp chomp! ahahha that's what I always do, anyway! :P sounds really yummy and healthy~how surprising that it's less than 400 cal.!

March 18, 2011 | Unregistered CommenterEllie@fitforthesoul

This is gorgeous! I bought some raw buckwheat today and just ground it up into flour. Would this particular recipe work in the microwave do you think? I'm also planning to use a flax egg if that makes any difference!

That is a powerhouse breakfast!

March 18, 2011 | Unregistered CommenterLauren at Keep It Sweet

holy moly that recipe is like a gift from heaven! I MUST try it! I don't know if I can locate (afford) buckwheat flour here in New Zealand, though...

March 18, 2011 | Unregistered CommenterEmma (Namaste Everyday)

wow it looks so hearty, dense, yet moist (hate that word) but you does look it :) PERFECT!

I am a religious reader of your blog, but I don't usually post comments! I am loving the addition of all the house renovation projects. It looks great so far- it is going to be gorgeous!

March 18, 2011 | Unregistered CommenterKaren

Wow, that is one amazing muffin! Or so it looks that way. :) Congrats on finishing the painting of the ceilings. That doesn't sound fun but at least the hard part is over.

March 18, 2011 | Unregistered CommenterLauren

Delicious as always!!! I do want to grab that bad boy and chow down ;)!

March 18, 2011 | Unregistered CommenterJen

You are the recipe master! :)

March 18, 2011 | Unregistered CommenterBlog is the New Black

6 hours!?!?! I don't remember the last time something kept me full for over 6 hours. Okay, that's a lie. I went to a vegan cafe last weekend, and my lunch kept me full for 8. 8 HOURS. Crazy! Good luck and keep trucking away at that house!!

why yes, yes i DO want to pluck that out of the screen and eat it! i'm HANGRY :)

The buckwheat bake looks amazing. Funny thing those whole eggs do to baked goods. It really does make me want to stick my face in the screen! Good luck with the house today. I can't wait to see the progress.

Yum! I'm lovin' all the protein that's in this bake -- I COULD eat it right off the screen!

March 18, 2011 | Unregistered Commenterlauren @ spiced plate

Ashley - you are amazing!!!

Have fun packing!

March 18, 2011 | Unregistered CommenterPure2raw twins

It just keeps getting better and better!

March 18, 2011 | Unregistered CommenterGina

Yes, I definitely want to pluck that buckwheat bake right off the screen! :) YUM!

These look so delicious! It would have to be a weekend meal for me since I do not want to get up any earlier to fix breakfast on the weekdays!

The nutritional breakdown of this bake is phenomenal! I thought it was going to be way higher in calorie. Can't wait to see more pictures of the house!

March 18, 2011 | Unregistered CommenterLee @ Fit Foodie Finds

Wow those stats are amazing! Thanks for posting the nutritional profile; I probably wouldn't have tried this, but now I definitely will! Have a great weekend. :-)

6 hours!?! that's crazy talk. this looks so delicious. I'm loving this french toast week!!

Your breakfasts are always so pretty!

March 18, 2011 | Unregistered CommenterCindy

Wow, SO making this after my run tomorrow morning. Looks amazing, Ash- well done :)
Love how you used the whole eggs instead of egg whites- nothin' to be afraid of in the whole eggs!

March 18, 2011 | Unregistered CommenterNamaste Gurl

I think you should be the poster child for why we all must eat breakfast! If only they could be as pretty as yours. :-)

March 18, 2011 | Unregistered CommenterKatie (quickcookrice)

This looks amazing! i love all of your french toast recipes:) I LOVE that stuff!

March 18, 2011 | Unregistered CommenterJenny


March 18, 2011 | Unregistered CommenterAshley

Oh, I'm not afraid of whole eggs at all! I don't always put the whole egg in my breakfast bakes + oatmeal because I'm not always wanting the eggy flavor.

March 18, 2011 | Unregistered CommenterAshley

Believe me...I know!

March 18, 2011 | Unregistered CommenterAshley

Buckwheat is a nutritional powerhouse..and the eggs obviously help too!

March 18, 2011 | Unregistered CommenterAshley

I know! Same here!

March 18, 2011 | Unregistered CommenterAshley

Thanks <3

March 18, 2011 | Unregistered CommenterAshley

hehehe I will come deliver one to your mailbox

March 18, 2011 | Unregistered CommenterAshley

I know!!! Oats literally hold me over for like 3hrs...buckwheat is where it's at!

March 18, 2011 | Unregistered CommenterAshley

Thanks for saying hi, Karen!! Glad you're enjoying the reno posts!! :)

March 18, 2011 | Unregistered CommenterAshley

Yeah...I'm trying to get over the whole hating the word moist thing...You just have to use it sometimes!! haha

March 18, 2011 | Unregistered CommenterAshley

Yes, I've posted a handful of microwave buckwheat cookie recipes along with a lot of oven baked recipes. I would only use 1 flax egg though and definitely need to add something sweet. Between the buckwheat + flax it will be extremely bland. :)

March 18, 2011 | Unregistered CommenterAshley


March 18, 2011 | Unregistered CommenterAshley

Now that is one well-rounded breakfast!

Wow. The pictures of those are beautiful! I really want to grab that and take a big bite. Looks delicious!

March 18, 2011 | Unregistered CommenterAlexa @ Simple Eats

Wow that looks really tasty! I might just have to have breakfast for lunch. Mmmm. I'm super glad you use whole eggs too :D

March 18, 2011 | Unregistered CommenterHeidi

I have a 10k tomorrow morning and this sounds like a perfect pre-run breakfast. I love the suggestion of making them ahead of time and reheating -- I guess I never thought about that. Doing so would make these much more accessible through the week.

I've been making the coconut cream stuffed blueberry bakes in muffin tins for my kids -- BIG hit.

March 18, 2011 | Unregistered Commenterlindsey

Wowza! Looks incredible. I finally located an oven-safe dish big enough to cook a buckwheat bake in and this just might be the one I try out first!

March 18, 2011 | Unregistered Commentermy little celebration

that looks. UNREAL

March 18, 2011 | Unregistered CommenterNaomi

I've never had/seen buckwheat! I think I may try this with chickpea flower :)

March 18, 2011 | Unregistered CommenterChristina

I can have this for breakfast, lunch and dinner! :D

March 18, 2011 | Unregistered CommenterKiran

I NEED to make this!! I love the imperfect shape - makes it more appealing! Whole eggs definitely make a difference sometimes :)

Wow, super breakfast! It looks great, beautiful pics. So exciting about the house, can't wait to see more pics.

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