Rushed mornings, can still be delicious mornings. You can have a “from scratch” breakfast, that will hold you over for hours, within minutes! We’ve been on the go so much, I don’t know when the last time was that a buckwheat bake made it on my plate for breakfast.
Today I was rushed, but still managed to squeak this out of the kitchen.
I have a pretty large list of microwave buckwheat bake recipes, that are great when you’re running short on time. You can veganize it with a flax egg, or use 1 real egg, and the original recipe is gluten free. It’s a win-win for everyone. For this recipe, I didn’t even mess with the flax egg, and I was out of real eggs. All I did was add 1.5T ground flax meal to the mix. No egg or “egg” needed, apparently!
Strawberry Banana Buckwheat Bake
- 1/4c raw buckwheat flour [ground in a blender from raw buckwheat groats, not “toasted” or “Kasha”]
- 1T raw buckwheat groats
- 3T milk of choice
- 1.5T ground flax meal
- 1/4t baking powder
- 1t vanilla extract
- 1/2t cinnamon
- 3 large strawberries, chopped
- 1/2 banana
- 1T chia seeds
- In a bowl, mash the banana until egg-like.
- Add in milk + vanilla extract.
- Mix in flour, groats, flax, cinnamon, chia seeds + baking powder until just combined.
- Stir in strawberries.
- Grease a microwave safe bowl/mug and cook for about 1.5-2min, until cooked through. Cook time varies, depending on the size of your dish.
Topped with a little maple syrup + peanut butter.
Doughy, fruity, slightly sweet. Delish.
I know this sounds crazy, but I’m getting a little sick of peanut butter. I just haven’t switched it up in way too long. I shouldn’t say sick of, but maybe a little bored with. Yes, that’s it! Bored with my butter.
The food processor had to be broken out today.
I roasted almonds until lightly brown and ground them, until smooth + buttery. This took a full 15min. At this point, no other ingredients had been added.
I took out a 1/2c scoop of the plain almond butter + scraped it into a bowl.
I will give you 5 guesses as to what happened next!
Dead giveaway, huh?
I mashed in sucanat + cinnamon, took a spoonful straight to my mouth, and felt my eyes roll into the back of my head.
Nut buttery crunch! Typically, I add any sweetener or flavors while the nuts are spinning or when they’re roasting. However, I added this little mixture after the nut butter was cooled. The crunch from the sucanat is addicting. I’m just warning you now.
The only thing I’ll be dreaming about tonight is topping this on hot, crispy toast.
Cinnamon Crunch Almond Butter
- 1/2c plain roasted almond butter [drippy!]
- 4t sucanat
- 3/4t cinnamon
- Mix the sucanat + cinnamon together.
- In a small bowl mash everything together. The almond butter will thicken but still should be spreadable.
*If you don’t have sucanat, you can use pure cane sugar. Although, sucanat adds a deep caramel flavor that is pretty amazing!
*You can roast the almonds on a baking sheet, at 300* for about 30+min, until golden brown. Stir every 10min. Or, you can toast them in a large pan on the stove, over med/low heat. Stir frequently for about 10min until golden brown. Process in your food process, scraping the bowl often, until buttery + smooth.
Time to get my dream on.