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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buckwheat baking

Well, I took a pass at gluten free baking on Sunday…

And it actually worked!

I tried to stay with something I knew, and adapted my buckwheat bake into a larger recipe.  I made some changes along the way, that turned out successful.  One was including coconut oil.  mmmmm

I am a huge fan of coconut oil and was so excited when Kelapo offered to send me a sample.

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If you’re not familiar with coconut oil, you should get to know it a little better.  It’s possibly my favorite oil and can be used easily + deliciously in cooking or baking.  One key to buying coconut oil, is always buying the unrefined, virgin coconut oil.  Check out Kelapo’s site for an explanation of coconut oil benefitsOr, just give it a google.

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Time to grind some buckwheat groats!!  These are raw buckwheat groats.  They are very light in color and almost have a green tint to them.  They have a nutty, earthy smell and are very crunchy.

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Here you have toasted buckwheat groats, or Kasha.  I always talk about the difference between the two, because there is quite the difference.  Toasted buckwheat groats, taste, well, toasted.  Very toasted.  To me, they taste burnt.  I bought them awhile ago, mistakenly.  I can tolerate them baked into granola, or a small amount on a yogurt parfait.

I do not advise using them for buckwheat bakes. :)

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In this recipe, I combined buckwheat flour + oat flour.  Oat flour adds a softer flavor with a bit of sweetness, as buckwheat flour is a bit on the earthy side.

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I typically don’t add sweetener to my breakfast bakes, except sometimes for a drizzle on top.  I also don’t add coconut oil.  I was looking to make a more standard breakfast bread recipe with this, so I added both.  There is a nice soft sweetness from the honey and the coconut oil leaves the bars fluffy + moist.

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I really wanted to make a version with chocolate chips, but I was out.  I was also out of bananas.  And eggs.

I’m embarrassed!!

Not to fear, the flax eggs worked perfectly and this berry almond flavor came out great.

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As soon as it emerged from the oven, I couldn’t help but take a break.

And then another.

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I’m the queen of taking breaks.  Just ask my mom.  Everyone in my family used to tease me at dinner because I would always say, “can I just have a little break??”  I’m never good at making a menu decision.  Luckily, my mom never minded splitting 2 entrees.  Unluckily, Chris is not a fan of splitting.  Unluckily again, my mom lives 1000’s of miles away.  Luckily, she’ll be here in two weeks!

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The texture came out great.  To me, it was like a whole wheat banana bread, minus the banana. ;)  It wasn’t too dense and held together perfectly.  The buckwheat groats and almonds provided a nice crunch and the berries were soft + sweet.  If you have tried the individual buckwheat bakes, you will definitely like this!

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This batch can be cut into 9 squares and eaten as a snack.

Slathered with almond butter of course.

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Or, dig in + eat 2 squares for breakfast!  [equal to about 1 buckwheat bake]

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Great to serve for the whole family, or as 1 weeks breakfast just for you!

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I also recommend topping with:

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Cherry Blueberry Almond Breakfast Bake [serves 4-9]

  • 3/4c raw buckwheat flour [ground, in a blender, from raw buckwheat groats]
  • 1/2c oat flour [ground from oat groats/steel cut oats/Scottish oats]
  • 1/4c raw buckwheat groats
  • 1/4c coconut oil, melted
  • 1c unsweetened almond milk
  • 1/3c honey [or maple syrup]
  • 2 flax eggs [2T ground flax meal + 5T warm water]
  • 1t baking powder
  • 1/4c chia seeds
  • 3/4c frozen cherries, thawed
  • 1/2c frozen blueberries, thawed
  • 1/2c chopped almonds
  • 3/4t almond extract
  • 1T vanilla extract
  1. Preheat your oven to 350*
  2. Line a 9x9 square pan with parchment paper.
  3. Mix flax egg and set aside.
  4. In a large bowl mix together buckwheat flour, oat flour, buckwheat groats, chia seeds, baking powder and almonds.
  5. Heat almond milk, until luke warm, in the microwave or on the stove.
  6. Whisk together heated almond milk, coconut oil, honey, almond extract and vanilla.
  7. Mix in flax eggs until just combined.
  8. Add wet to dry and gently stir until it starts to slightly thicken.  [about 20-30sec]
  9. Stir in thawed fruit until just combined.
  10. Pour the batter in the pan and bake for 38-42min, or until a toothpick comes out clean.  The edges will be browned and the top will be slightly cracked.

*If using fresh fruit, increase liquid by 1T.

*Can sub 2 large eggs, instead of flax eggs.

*Easily made vegan by subbing maple syrup instead of honey.

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Here’s to a fabulous + productive Monday!


Reader Comments (67)

i need to get on the buckwheat train, i'm missing out.

May 16, 2011 | Unregistered CommenterLaura (Starloz)

Mmmm this looks delicious Ash! I love the cherry buckwheat bakes. And I haven't tried the regular groats b/c I have kasha! This whole time I've been using kasha but it tastes just fine to me :)

May 16, 2011 | Unregistered CommenterEllie@fitforthesoul

You should really write a cookbook with all kinds of buckwheat recipes! You always have such wonderful ideas :)

But have you ever worked with coconut flour?? It's a lot lighter and sweeter in flavor, and I'd love to see what you come up with for that ingredient.

i love your bakes since they are personal-size...but these are great for sharing! like for a brunch potluck or something. sadly, I can't eat cherries :( but you are right the add-ins are endless!

YAY I DO have untoasted buckwheat! I wasn't sure before cos it doesn't say on the packet - but now I know :)
I don't get the coconut oil thing. I bought some and it didn't smell or taste of coconut..big letdown :(

Go you!! I don't think I can even handle regular baking. Actually, if it doesn't come from a box and requires more than 2 ingredients, I know I'm in trouble. :) Although I did attempt your breakfast bake this weekend and it came out amazing. But I don't think microwaving is considered true baking. ;) Looks fantastic Ashley!!

May 16, 2011 | Unregistered CommenterLauren

Those look good! I love coconut oil too - it's great to bake with and cook with! I love sauteing vegetables with it!

yum! i was waiting for you to do this hehe... coconut oil is the best :)

Those are so cute! I like to share meals too -- or just a little bit of everything.

I just need to start making those buckwheat bakes:) I love buckwheat, but I have been eating it only in savoury recipes. This recipe looks amazing (as usual on your website:)

May 16, 2011 | Unregistered CommenterLenna

I've been wanting to try buckwheat for a while now but never knew what to make, and really what buckwheat groats are. This looks so good and you were very explanatory so i think i could definitely do it! I want to bake this on my day off in a few days, thanks!!!

May 16, 2011 | Unregistered CommenterSam

This looks great. I am really attempting to give up wheat but it has a huge hold on me. I just made buckwheat pancakes from scratch this weekend and they were really good. I can't wait to try more buckwheat recipes, especially this one. I will be making it later today!

May 16, 2011 | Unregistered CommenterAmy

Ashley looks amazing! We got that coconut oil to try out too we have been playing around with it and enjoying it :) I would love a slice of that breakfast bake!!

May 16, 2011 | Unregistered CommenterPure2raw Twins

Mmm buckwheat & oat flour is one of my favourite GF combinations! Looks delicious :)

May 16, 2011 | Unregistered CommenterThe Healthy Hipster

I LOVE coconut oil! This looks amazing. I actually made 4 different versions of your bake, but with different flours and a little sweeter for treats! I microwaved them and they were perfect. I hope you have a great week Ashley.

I don't think I EVER ordered my own restaurant entree until I was about 15, I ALWAYS shared with my sister! Luckily, my husband does like to share but he eats meat and I don't and he eats really fast and I don't so I now sometimes prefer ordering my own thing.

May 16, 2011 | Unregistered Commenterfaith

kelapo sent me some of their coconut oil, too!

and it prompted me to organize/compile all my coconut oil containing recipes in one place...a welcome undertaking :)

your recipe looks awesome, as usual!

I was waiting for this recipe and didn't even know it! I'm going to try it out ASAP.

May 16, 2011 | Unregistered CommenterCarissa

I absolutely love your buckwheat bakes. The cherry almond one was to die for! So this of course looks great too. Do you find buckwheat groats in the bulk bins by you? I have such trouble actually finding them and last time ended up paying $6.99 for a pathetic little bag that was gone in like 2 weeks.

ohh such a great recipe for snacks and of course quick breakfasts :)

Hope you have a great start to your week1 :)

Hey Ashley! I really want to make this, but with banana instead of the cherries and blueberries. Should I make any adjustments to the other ingredients if I do this? Thanks! LOVE this recipe, btw.

May 16, 2011 | Unregistered CommenterCassidy

This looks DIVINE!!! What a lovely snack that would be. :)
I'm the same way with family always teases me b/c I used to always take half a cookie or bread and put the rest back, haha.

I have yet to try buckwheat...

That bake looks so satisfying!

I cannot wait to make this - I love your buckwheat bakes so I know this will be amazing! Good thing its a long weekend this weekend so I will have some time to try this out.

May 16, 2011 | Unregistered CommenterLindsey

SUPER YUM!!! I just did something very similar w/ your buckwheat bake recipe last week. I can't use oat flour right now, so I used buckwheat and millet. I also had to sweeten w/ stevia instead of honey. But it turned out well :) I was excited to have an easy, convenient, whole grain "bread" snack to turn to in a pinch. I'm going to try it again this week using shredded zucchini and zucchini bread spices. I'll cut back the other liquis to make up for the oozing the zucchini will do ;)

I'm lovin' your posts. Seriously, they keep me creative in the kitchen. I'm on Week 8 of this candida diet and just had to have *another* stinkin' antibiotic. So, I'm on the STRICT form of the for *at least* 4 more weeks. Even though I have to make subsititutions, it's a hugemongous blessing to click on a post with "buckwheat" in the title and coconut oil in the first paragraph. Thanks so much!!!

May 16, 2011 | Unregistered CommenterJacci in Ohio

That's awesome Jacci!! A zucchini version sounds great. :) Good luck with your diet!

May 16, 2011 | Unregistered CommenterAshley

I'm not sure how it would work using banana, since berries give off so much juice. I was going to make a banana bread version at some point, but it will probably vary quite a bit and used mashed banana instead of some of the liquid. I'm not sure what the adjustments should be yet though. In my regular buckwheat bakes I almost always use banana in the mix, so you can check those out and maybe go from there. Hopefully I'll have a banana version soon!

May 16, 2011 | Unregistered CommenterAshley

Thanks Gina!! I do find it in the bulk bins here. Have you looked at ordering it online? I order quite a bit of specialty food items online. Even with shipping, they're much cheaper. [chia seeds, coconut oil, etc]

May 16, 2011 | Unregistered CommenterAshley

Haha, that's awesome. :)

May 16, 2011 | Unregistered CommenterAshley

Perfecto!! Glad you're enjoying the bakes!

May 16, 2011 | Unregistered CommenterAshley

I completely understand, as someone who just gave up wheat flour/gluten. It's not easy at all, but my stomach is feeling so much better!! Good luck to you!!

May 16, 2011 | Unregistered CommenterAshley

Hope you like it!

May 16, 2011 | Unregistered CommenterAshley

I need to try it with something savory!

May 16, 2011 | Unregistered CommenterAshley

Yes!! Completely delicious!

May 16, 2011 | Unregistered CommenterAshley

That looks tasty. I have been meaning to try coconut oil, I always look at it and never buy it... one day I'm gonna take the plunge! :)

Oh that's awesome!! Hey, it still involved multiple ingredients!! haha

May 16, 2011 | Unregistered CommenterAshley

You must have gotten the refined coconut oil. That goes through a heat processing that strips the oil of lovely coconut flavor + health benefits it offers. It's usually somewhere in small print if it's "refined." The unrefined will say: unrefined, raw, virgin, etc. It will have a delicious flavor! Here is an explanation :)

May 16, 2011 | Unregistered CommenterAshley

You can definitely use all blueberries or any other berry! :) I'm hoping to make a banana bread version soon too. :)

May 16, 2011 | Unregistered CommenterAshley

Aw, that would be fun. :) I have used coconut flour a bit, but the thing is it has no holding power at all. It's completely crumbles unless you use a LOT of eggs. If you check out a coconut flour brownie recipe, it may call for like 6 eggs. You also have to be a little cautious with coconut flour, because it's literally packed with fiber. :)

May 16, 2011 | Unregistered CommenterAshley

Glad you like the kasha! Too funny!

May 16, 2011 | Unregistered CommenterAshley

Yum this looks great. I will have to try this out. I have never used buckwheat groats... I will have to start experimenting!

May 16, 2011 | Unregistered CommenterJessica

Have you tried incorporating almond meal/flour into your gluten free baking? I wonder if it would be good?

May 16, 2011 | Unregistered CommenterMorgansmenu

I am loving your bakes, Ashley! I've been tweaking them a bit to reflect what I have on hand and having a great time coming up with different flavor combos! Best of all, I love that they are ready in less than 2 minutes! Thanks so much for sharing your recipes!

Wow, my mouth is drolling, I want to eat my laptop screen :-D

May 16, 2011 | Unregistered CommenterAlyssa Monique

Those look so tasty. It would be perfect with a cup of coffee and a newspaper. :)

I love coconut oil too, but haven't baked with it lately as I ran out a while ago and neglected to replenish my stash. I may or may be headed to whole foods today so methinks I'll have to get some and whip up this recipe - it looks yumtastic and I can't wait to try it with the coconut cream on top mmm :)

Wow love the baking with buckwheat. I have some coconut oil so I should definitely start putting it to good use :D

Looks great Ashley!

May 16, 2011 | Unregistered Commenterthehealthyapron

Why have I not tried a buckwheat bake yet?! This must happen ASAP!

I'll take a break of that!

May 16, 2011 | Unregistered CommenterMama Pea

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