I just love it.
If you want your buckwheat bake to release from the baking dish, make sure it is well greased before baking and then once it’s done, run a knife along the edge. Then flip over onto the plate + turn right side up. Works every time!
I used fresh strawberries. My first container since last summer! I’ve been waiting and they’re juuuust slowly starting to come into season. Last spring, I wrote a post devoted to talking about conventional vs. organic strawberries. It’s really worth your time in reading.
For me, it’s organic strawberries, or no strawberries. Seeing as the price is usually quite high, I definitely ate less strawberries last year, and only bought them on sale. But to me, it was well worth it!
I would have preferred almond butter on this bake, but I’m out! I haven’t had time to make a new batch lately.
However the peanut butter was delicious. So creamy + smooth.
As I was shooting, the peanut butter started to slip.
No problem there. Nothing better than completely melted peanut butter, topped on breakfast!
Strawberry Banana Buckwheat Bake
- 1/4c raw buckwheat flour [grind raw buckwheat groats in your blender until powdery]
- 1T raw buckwheat groats
- 1/4c nut milk
- 1 large egg
- 1/4t baking powder
- 2t honey or maple syrup
- 6 small/medium strawberries, quartered
- 1/2 banana, mashed
- 1/2 banana, sliced
- 1/2t cinnamon
- 1.5t vanilla extract
- 1T chia seeds
- Preheat your oven to 350*
- Grease a 4-5” oven safe dish. [can also use 2-3 muffin tins – cook time will be shorter]
- In a separate bowl, mash banana, until very wet and whisk in the egg + milk.
- Mix in buckwheat flour, groats, honey, cinnamon, vanilla + chia seeds, until well combined.
- Stir in the baking powder.
- Stir in the strawberries.
- Pour into greased dish + even out.
- Bake for ~30min. Test with a toothpick to ensure it’s done.
- Top with sliced banana + anything else you like.
*I have subbed a flax egg for a real egg and it does work, although the texture + taste are a bit different.
*You can also use oat flour instead of buckwheat flour, by grinding rolled, steel cut, or whole oat groats. Use 5T instead of 1/4 flour + 1T groats.
*This recipe is just barely sweet. Buckwheat is much more bland in flavor than oat flour. If you like things sweeter, add more to the mix or add when it’s done baking.
*”Toasted buckwheat” or “kasha” is not the same as raw buckwheat groats. Raw groats are light tan/yellow/green in color and have a very mild flavor. Toasted, or kasha, has a very toasted/burnt flavor, that I do not recommend for this recipe.
It was very moist on the inside, which a nice thick crunchy crust. The texture is a little muffin-like, a little breakfast bread-like and a lot delicious.
In other news…
We have window trim!!! It still needs to be painted, but I am in love with it.
It’s very simple + similar to the style of trim that was originally in the house. I wanted to keep some of the 1940’s charm throughout the house and the trim was the perfect way to make that happen.
My uncle has also been working on the 3rd bedroom closet. If you remember, we were extending it out, so we can fit the washer + dryer on the left half of it. We’re going to stack the units and then use the other 1/2 to store excess clothes. The w/d used to be located in the kitchen, which was no bueno.
I also organized the 2nd bedroom. You can actually walk in now and access the packed boxes and closet! It’s hard to tell here, but this is so much more organized than a few days ago.
And in other news…
We got a fun package from my parents today!
Loaded with Easer + house warming goodies. I’ll be sharing the details soon! My dad did the shopping + the wrapping + I am quite impressed. :)
Time to get my sleep on. Busy day tomorrow, installing backsplash!! Hopefully we don’t screw it up! :)