A frequent question I receive is about what to bake the buckwheat bakes in. Any small oven-safe dish will do! I use a mini soup crock that is 4-5” diameter and about 1.5” deep. If you have ramekin dishes, you can split the batter in half and bake in two of them. If you have a mini pie dish, that will work too!
Or, you can just make them in a muffin tin.
1 buckwheat bake fits in 3 regular sized muffin tins. I showed it a few weeks back with this recipe and here is another version today.
I filled the muffin liners halfway, and then added 1t nut butter + jelly.
I love Crofters fruit spreads!! They have a huge variety of flavors and I love that some have no added sugar, but are fruit-juice sweetened.
I wonder what would have happened if I just baked them with this on top? Looks pretty good raw, but the batter doesn’t actually taste very good at all.
All covered up with a surprise inside!
I made these in the morning, just like the buckwheat bakes. It takes no longer to make a double recipe or plop them into a muffin tin and you’ll have breakfast made for the next day too!
All baked up!
I kept the basic buckwheat bake recipe pretty much the same, but one thing I did add was 1T unrefined coconut oil. Typically you put oil in muffin recipes, so I just wanted to experiment and see what happened.
There was no coconut flavor, but I think it helped keep them even more soft + moist.
3 muffins for breakfast? Sure thing!
The nut butter is hiding but it was definitely detectable!
Do you think I used a light bounce in this photo?
What about this one?
You could definitely make this into 2 large buckwheat bakes, or cut it in half and make 1 buckwheat bake or 3 muffins.
Stuffed Buckwheat Muffins [serves 2]
- 1/2c buckwheat flour [ground in a blender from raw buckwheat groats]
- 2T raw buckwheat groats
- 2T chia seeds
- 2T ground flax meal + 5T warm water
- 2t cinnamon
- 1 banana
- 1T vanilla extract
- 1T unrefined coconut oil, melted
- 1T maple syrup
- 1/3c unsweetened almond milk
- 2T nut butter
- 2T jelly
- Preheat oven to 350*
- Line 6 muffin tins + lightly grease with cooking spray. Or, if you don’t have liners just great the pan well.
- In a small bowl whisk flax + water together and set aside for 5min.
- In a bowl, mash banana until wet.
- Mix in almond milk, melted coconut oil, maple syrup, cinnamon and vanilla.
- Mix in buckwheat flour, buckwheat groats + chia seeds, until just combined.
- Mix in flax/water mixture, until just combined.
- Drop a spoonful into each cup.
- Top each muffin with 1t nut butter + 1t jelly. Try to keep them right in the center.
- Add a spoonful of batter on top, and spread so the bottom and top layers of batter meet. If you don’t do this, the muffin might split in half after baking.
- Bake for 28-30min, until set.
I rode to the new house early this morning and took my buckwheat muffins to-go style! I couldn’t wait to dig in once I hopped off my bike. I didn’t want to ride with the big camera on my back, so please excuse my 4.5yr old point-n-shoot photos. :)
Time to start putting cabinets together!!
IKEA instructions make me feel dumb. I mean it’s pretty easy, but they definitely could add a few steps or a few more detailed photos! I’ve messed up a few times already.
Our sink base cabinet…can’t you tell??? ;)
Windows arrived today. Super exciting!! We only have 2 windows out of 14 that actually open right now, so these will be quite the improvement!
The cabinet to the right is a 15” base cabinet with 3 drawers.
We actually got quite a bit of packing done tonight and will continue Friday night as well. Saturday + Sunday will be consumed at the new house, getting as much done as possible. This is our last weekend before moving in! I can’t even believe how fast the time has passed. Things are definitely taking a bit longer than we anticipated, but this is obviously, 100% typical. We’re over the fact that the kitchen tile won’t be down and there really won’t be much of a kitchen at all for a good week once we move in. I’ll have to get creative, grilling or using our camp stove!
Back at it bright + early!