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!



For the latest details be sure to check my book page!  


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



spiced up

Was this really my breakfast today?  It seems like way too long ago!

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I rolled with a buckwheat bake this morning and piled on the toppings.  What is that massive mound on top?  That would be coconut creme with a little chocolate chip cookie dough almond butter on top!

I first saw the coconut cream on HEAB’s blog, who found it on Sarena’s blog.  All you do is whisk milk + coconut flour together and voila, you have a delicious topping for oats, pancakes, buckwheat bakes, etc.  For this single serving I used:

  • 2T coconut flour

  • 1/4c almond milk

Stir together for about 30sec until it gets nice and thick.  Instant creamy topping!  Coconut flour is filled with fiber, so be careful how much you use!

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This was also topped with coconut butter and filled with cherries.  Delish!  I made an oven-baked version, which can be found on my recipe page, along with the all of the microwave bake versions.

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My main goal today was to get the dining room cabinet built and up off the floor.

This will be the cabinet location.

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The cabinet will serve 2 purposes.  Kitchen glass/plate overflow + linen storage.  Yes, we are putting linens in our dining room cabinet.  It was my best solution to get around not having a linen closet.  There is also no room in the hallway for a cabinet, so this was the next best thing.

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Woohoo, on all 4 legs.  I got it together and up all by myself.  Chris made the drawers the other night, which probably took longer than making the cabinet!

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I love it!!  And it matches our bedroom furniture.  It’s another piece from the Hemnes line at Ikea.  The linens will go in the drawers and plates/glasses on the shelves.  I’m going to store prettier things in this cabinet like wine glasses, bodum glasses, etc.

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After that was done, I ran some errands by bike, got back home + started more building.  Couch time!  We sold our couch [wouldn’t fit at the new house] about 2 months back and are really sick of the bed-couch.  It got old, really fast.  We’re still not quite ready to move the bed into the 3rd bedroom, but I decided to start building despite that.

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We chose the Karlstad couch from Ikea, and went with a loveseat and chaise, that will be attached.  We also have a separate Karlstad chair.  Tonight, I build the chaise.

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Hopefully tomorrow, I’ll be able to get the couch together + connect the 2 pieces together.  One step closer!  While building, I decided I just had to do something in lieu of Cinco de Mayo.  But what to make in a pinch?  More bread!  I can spare 5min to throw this together, pop it in the oven, and continue to build furniture.

Time for a twist!

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I spiced things up a bit tonight.  A little smoky, a little peppery, a little spicy.  This turned out to be comforting + delicious, especially with avocado smeared on top!

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7 Spice “Bread”

  • 1/2c + 2T raw buckwheat flour [ground from raw buckwheat in a blender – not Kasha or toasted buckwheat]

  • 1/2c + 2T raw millet flour [ground from whole millet in a blender]

  • 2T chia seeds

  • 2T ground flax meal

  • 1/2c +2T unsweetened almond milk

  • 3/4c water

  • 1/2t baking powder

  • 1T unsweetened apple sauce

  • 1T olive oil

  • 1.5t sucanat [or pure cane sugar]

  • 1t smoked paprika

  • 1/2t garlic powder

  • 1/4t onion powder

  • 1/4t coriander

  • 1t cumin

  • 2t chili powder

  • few dashed of cayenne [optional]

  • 1/2t salt

  • 1/4t black pepper

  1. Preheat oven to 375* and grease bottom + sides of a 9×9 square pan or line with parchment.

  2. Stir together buckwheat flour, millet flour, chia seeds, flax, baking powder, sucanat, and all spices in a medium sized bowl.

  3. Add in water, nut milk, applesauce + oil and stir until just combined.

  4. Pour into pan, and evenly spread.

  5. Bake for about 42-46min, until golden brown + cracked all over the top.

*Check Tuesday’s post for substitution ideas, flavor ideas, nutrition facts, flour grinding info, etc.

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Love the chew!

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And off to bed.

Friday!! Weeee :)


munchin’ or lunchin’

I have a strange new snack obsession.

The main ingredient is cottage cheese.  I know some people quiver at the thought of cottage cheese, so I apologize if that is you.  I mentioned the other day, that I go on cottage cheese kicks, and right now I am most definitely on one. 

As a kid, I remember eating it with canned peaches, barely able to gag it down.

My taste buds have definitely changed over the years and now I love it.  I used to eat it only with fruit like peaches or pineapple but then I started eating it with savory combinations.  It’s delicious with cucumber, dill, salt + pepper.  Eating it plain with salt + pepper also works.  Oh, and how could I forget cottage cheese and cantaloupe?  I have a true love for cantaloupe and eat them by the HALF.  Oh summer fruit, please hurry.

Back to this snack obsession, which sadly does not include cantaloupe.

I have no idea where this came from.  It was just one of those days, where I looked in my fridge and thought, “hmmm, well maybe if I combine….”

  • cottage cheese
  • banana
  • ground flax
  • jelly

Sound terrible?  Think again!!  The texture that the flax adds is amazing and the little bit of sweetness from the jelly is perfect.  The banana makes things a bit creamier + obviously adds some banana flavor goodness.

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If I’m making this for a quick snack, I’ll mash this together and gobble down:

  • 1/3c cottage cheese
  • 1-2T flax meal
  • 2t jelly
  • 1/2 banana

Yesterday, I turned this lovely snack into lunch!  I lightly broiled a brown rice tortilla, which I’m currently obsessed with.  At first I didn’t like them.  I thought they were tough + too chewy.  But if you pop them in a broiler until very lightly browned they are amazing.  Now I love their chewiness and how they crisp up and become really flakey.  It reminds me of phyllo dough!  [just in flakiness, not the buttery taste ;)]

I used 1/2-2/3c cottage cheese, a full 2T of flax, 1/2t cinnamon and a dusting of cocoa powder.  Eaten alongside a veggie-lovin’ salad, this is my kind of quick + delicious lunch!

Today I threw some almond butter in the mix too. 

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Think you’ll give it a go?  Have you tried my other crazy recipe for a tempeh, pumpkin, apple, peanut butter sandwich yet? 

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Am I starting to weird you out?  If not, there’s always next week!

Have a great rest of your day!