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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Friday
Mar012013

banana bread buckwheat bakes

It’s been awhile.  Wouldn’t you say?  If you’re new around here you may be unfamiliar with the breakfast buckwheat bake.  This is something I came up with about 2 years ago when I was in search of a breakfast that would fill me up for more than 2 hours.

I have a ferocious appetite.  The buckwheat bake conquered that morning hunger like no other.  Seeing your enthusiasm towards this breakfast creation and realizing how much I loved to eat them, I was pumping out new flavor creations left + right.  Some of these baked in the oven, some cooked in the microwave, all were gluten-free and some were vegan. 

So, after a long hiatus, buckwheat bakes are back!  Well, at least for this post.

My plan was to create apple cinnamon buckwheat bakes for you today.  However, after 5 trials it just wasn’t working.  The apple flavor was undetectable amidst the hearty, buckwheat flour.  Oh well, I tried.  Really hard!

banana bread buckwheat bake // edible perspective

While I have a handful of bakes involving banana, my goal with this was simplification and perfection for 3 versions. 

oven baked with egg // oven baked vegan // microwave with egg

I left out the chia seeds and raw buckwheat groats and used a simple mixture of buckwheat flour + almond meal.  Simple as that!

banana bread buckwheat bake // edible perspective

I’m still doing a little testing with the microwave version above, but I have 2 oven bakes that are sure to bring you right back where we left off in buckwheat bake land.

banana bread buckwheat bake // edible perspective

Please be advised this is not a muffin.  It is definitely not a cupcake.  It is a dense, filling breakfast that is not sweetened with anything except banana.  Sure, sometimes I like to pour maple syrup over my breakfast, but it’s not an everyday thing.  For me, peanut butter or maple cinnamon almond butter is the perfect topping.   

But you can eat this however you like.

Maybe sliced open and stuffed with peanut butter + jelly?  Never a bad idea.

banana bread buckwheat bake // edible perspective

Below is the vegan version before baking.  It has a slightly softer texture but holds together perfectly from the inclusion of ground flax and is left with no gumminess at all.

banana bread buckwheat bake // edible perspective

I realize you don’t always have 30 minutes to wait for breakfast in the morning.  But, here me out.  You can throw this together in about 3 minutes.  Send it into your oven and go about your normal morning routine.  30 minutes later breakfast is ready and waiting. 

Or, you can make a larger batch on a Sunday and keep them wrapped in the fridge to quickly grab + eat all week long.  Just reheat, add a topping, and go!

If you are in need of microwave versions there are over a dozen on my recipe page along with a slew of the oven baked variety.  And, if you can’t do buckwheat [don’t like it, allergic, etc.] I also have a few oat based versions you may enjoy.

If you’re looking for fluffy muffins, check yesterday’s post.

banana bread buckwheat bake // edible perspective

Print this!

Banana Bread Buckwheat Bake gluten-free, dairy-free // serves 1

  • 5 tablespoons raw buckwheat flour
  • 1 1/2 tablespoons almond meal
  • 1 1/2 tablespoons chopped walnuts
  • 3/4 – 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/2 medium banana
  • 1 large egg
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  1. Preheat your oven to 350 degrees F and thoroughly grease a 4-5-inch diameter oven-safe baking dish or line with parchment paper.  Or, line 3 muffin tins with liners.
  2. In a bowl, mash the banana until egg-like then whisk in the egg, milk, and vanilla.
  3. Add all dry ingredients into the wet bowl, then whisk until just combined.
  4. Pour into your baking dish and bake for about 30-35 minutes until the center is golden brown and set, and a toothpick comes out clean.  Let cool 5 minutes then slide a knife around the edge to release.
  5. Top with your favorite nut-butter and/or a drizzle of maple syrup or honey.

Banana Bread Buckwheat Bake gluten-free, vegan // serves 1

  • 5 tablespoons raw buckwheat flour
  • 1 tablespoon almond meal
  • 1 tablespoon ground flax meal
  • 1 1/2 tablespoons chopped walnuts
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/2 medium banana
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  1. Preheat your oven to 350 degrees F and thoroughly grease a 4-5-inch diameter oven-safe baking dish or line with parchment paper. Or, line 3 muffin tins with liners.
  2. In a bowl, mash the banana until egg-like then whisk in the milk, and vanilla.
  3. Add all dry ingredients into the wet bowl, then whisk until just combined.  Mixture will be thick.
  4. Pour into your baking dish and bake for about 34-38 minutes until the center is golden brown and set, and a toothpick comes out clean.  Let cool 5 minutes then slide a knife around the edge to release.
  5. Top with your favorite nut-butter and/or a drizzle of maple syrup.

notes/subs:  For altitude around 5,000-feet, bake at 365-375 degrees F.  For a sweeter bake, I recommend drizzling 1-2 teaspoons of maple syrup or honey overtop before eating.  I like a lot of cinnamon and actually use about 1 1/2 teaspoons.  Adjust to your preference.  Raw buckwheat flour can easily be ground to a fine flour in a blender, magic bullet, or coffee grinder.  Be sure to use raw groats, which are a light yellow/green color.  If using 3 muffins tins baking time will decrease.

banana bread buckwheat bake // edible perspective

Kind of a lot of info for a Friday, huh?  Let’s sum things up.

Ferocious morning appetite?

Buckwheat bake.

Check the recipes above.

Happy weekend!

Ashley

pssst!  Check out my feature over at Food52 today, where I talk about all things coconut butter!!  Still confused on what it is and how to make it?  This post will surely help!

1-ingredient coconut butter // edible perspective

Ever used coconut butter over ice cream?  INSTANT magic shell with ONE ingredient!

coconut butter magic shell // edible perspective

Reader Comments (26)

Oh wow, it has been some time and I can say I've missed these! So glad to see them back in your world. :)
March 1, 2013 | Unregistered CommenterLauren
Beautiful photos as always!
http://somesnapshots.wordpress.com/
March 1, 2013 | Unregistered CommenterJess
Oooh, I AM a new reader and haven't seen any of your previous buckwheat bakes. I'll be trying them out soon for sure!
Do you think I could throw buckwheat, almonds, and whole flax into a blender/processor and grind all at once? Are the whole measurements about the same as the ground measurements?
March 1, 2013 | Unregistered CommenterDebbie
I haven't seen these buckwheat bakes until now, but I can't wait to try them!
Mmm these sound so good!
Love buckwheat bakes! I've been making them for years and always with buckwheat flour never raw groats that are ground. I've made vegan and non with success. I was actually going to comment and say "please bring back the bakes!" Yay!
March 1, 2013 | Unregistered CommenterBecca
I am a new reader but these sound amazing! can't wait to try.
March 1, 2013 | Unregistered Commentera farmer in the dell
So I think you were reading my mind today Ashley. I am kinda burned out on all my other go to breakfasts and I figured since I had no major weekend plans that I should get in the kitchen and make enough buckwheat bakes to last for the upcoming week. I wasn't sure which kind I was going to make but these sound AMAZING. Have a great weekend.
March 1, 2013 | Unregistered CommenterLauren
i absolutely love this! whenever there's a recipe for a single serve dessert i am in love. thank you for providing the two different alternatives. very awesome.
March 1, 2013 | Unregistered CommenterLindsey
@Debbie - That will definitely work! I would use about 6 tablespoons groats, 1 1/4 tablespoons flax seeds, and 1 1/2 tablespoons almonds. That should be pretty close!

@Lindsey - Just don't expect dessert with these! :) But I think you just gave me a great idea for a single serving dessert!
March 1, 2013 | Registered CommenterAshley
Those look great! Buckwheat is a tricky little fellow. So tasty but SUCH a strong flavor.
@Katie - Have you only tried packaged buckwheat flour or grinding raw groats? Some of the packaged flours are reallllly strong in flavor and not made with raw groats. I had a horrible failed pizza attempt when I used Arrowhead Mills buckwheat flour. :)
March 1, 2013 | Registered CommenterAshley
I'm so excited to see another buckwheat bake recipe! I first tried your buckwheat bakes a couple of years ago, and I absolutely loved them. They have been in my regular breakfast rotation ever since, and I don't know how I lived without them before! This one really looks delicious! I haven't used almond meal in these before, so I can't wait to try it. The vegan version will definitely be made for breakfast tomorrow morning. By the way, I have successfully veganized many of your non-vegan buckwheat bakes by replacing the egg with Ener-G egg replacer. It works quite well, so I recommend it if it's something that you like to use. Of course, the recipes that were written to be vegan are great as they are, but this just gives me more options.
March 1, 2013 | Unregistered CommenterKerry
SO glad to see buckwheat bakes back! Ever since I first tried buckwheat, I can't get enough. I'd neglected it for a while and just started throwing raw groats onto everything again. Going to have to make this soon!
March 1, 2013 | Unregistered CommenterAndrea
So glad to see the bake is back!! Did you try the apple version using apple butter? The real apple may be too watery.... This new bake will be breakfast soon :)
March 1, 2013 | Unregistered CommenterTtrockwood
Yay, i am on a bit of bckwheat kick recently, as its generally my GF flour of choice. Quick question: I grind my own flour from groats straight up out of the bag but now i am unsure if i have to soak/dry groats before doing this since i have only just been learning that when you use groats whole you should soak and rinse fully first- so therefoee I am questioning what shuld happen with flour? Does that make sense- What do you do?
March 2, 2013 | Unregistered Commenterjo @ including cake
Thanks for bringing these back. I've been wanting to try one of your buckwheat bakes for ages now but never did. This is the perfect reminder!
This looks really good. I've never heard of groats before what exactly are they? (Sorry if that's a dumb question)
March 2, 2013 | Unregistered CommenterJan @ J Cooks Healthy
I LOVE all your breakfast bakes. I have tried many of them, and have made some modifications when I am in a pinch. They usually turn out great even with the less than ideal substitutions. Thanks for posting another great one!
March 2, 2013 | Unregistered CommenterDanielle
We will definitely test out this new bake as soon as the bananas are riper - My 3 year old calls these "kid cakes". I love these recipes because we get up early, do some quick mixing and measuring and then a fun special breakfast is ready half an hour later - it's perfect and has been a go-to for the over a year now. Our fav topping is definitely warm melty coconut butter :)
March 2, 2013 | Unregistered CommenterJordan
@Kerry - Hope you enjoyed the latest addition! :) Thanks for the tip on the egg replacer. I've never tried that but have been curious!

@Trockwood - No, I didn't try apple butter but I bet that could work. I use that in my apple cider doughnuts and it really helps make the apple flavor more prominent!

@Jo - I've seen different things on this with buckwheat groats and can't find a true answer on if you "have" to or if it's just suggested like rinsing quinoa before cooking. I've never had a problem with it upsetting my stomach and since they actually are cooked and not really eaten raw it might be okay. I do know that you can rinse and dry the groats (in a dehydrator) and then turn them into flour. That is probably the more proper way. Sorry I can't be of more help!

@Jan - A buckwheat groat is just the name of the grain, similar to "oat groats." It's the whole form of the grain before it's broken down. Like when oat groats are choped into a few pieces they're then called "steel cut oats." Buckwheat is a gluten-free grain that you can find raw or toasted. I always recommend the raw version as the toasted has a very strong flavor. The toasted version is called "kasha" or "toasted buckwheat" and is a deep red/brown color. The raw version is pale yellow/green. Hope this helps!

@Danielle - So glad they work out for you!

@Jordan - Awesome that your 3yr old likes these. What a cute name for them! :)
March 3, 2013 | Registered CommenterAshley
love the buckwheat bakes. I haven't made one in a while since I am always running around in the morning before work, but making them ahead of time is a fabulous idea :)
March 4, 2013 | Unregistered Commentersonia the mexigarian
Looks awesome! Maybe for apple cinnamon go the oatmeal inspired route and use dried apples chopped up? Maybe more success withcthat plus using applesauce instead of banana.... maybe I will give it a try myself this weekend and report back! Cheers!!
March 5, 2013 | Unregistered CommenterKami
This looks so delicious, can't wait to make it myself!
March 5, 2013 | Unregistered CommenterJulia
I made the version with the egg this morning, baked in muffin tins, and topped with sunflower butter - it was delicious! Thanks for the creative breakfast idea!
March 7, 2013 | Unregistered CommenterLindsey @ Pas de Deux

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