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!



Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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



breakfast muffins

A frequent question I receive is about what to bake the buckwheat bakes in.  Any small oven-safe dish will do!  I use a mini soup crock that is 4-5” diameter and about 1.5” deep.  If you have ramekin dishes, you can split the batter in half and bake in two of them.  If you have a mini pie dish, that will work too! 

Or, you can just make them in a muffin tin.

1 buckwheat bake fits in 3 regular sized muffin tins.  I showed it a few weeks back with this recipe and here is another version today.   

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I doubled the recipe and added a little surprise inside!  Emily’s latest muffin creation gave me this fabulous breakfast idea.  Why not stuff the buckwheat bakes with coconut almond butter + jelly??

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I filled the muffin liners halfway, and then added 1t nut butter + jelly.

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I love Crofters fruit spreads!!  They have a huge variety of flavors and I love that some have no added sugar, but are fruit-juice sweetened. 

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I wonder what would have happened if I just baked them with this on top?  Looks pretty good raw, but the batter doesn’t actually taste very good at all.

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All covered up with a surprise inside!

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I made these in the morning, just like the buckwheat bakes.  It takes no longer to make a double recipe or plop them into a muffin tin and you’ll have breakfast made for the next day too!

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All baked up!

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I kept the basic buckwheat bake recipe pretty much the same, but one thing I did add was 1T unrefined coconut oil.  Typically you put oil in muffin recipes, so I just wanted to experiment and see what happened. 

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There was no coconut flavor, but I think it helped keep them even more soft + moist.

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3 muffins for breakfast?  Sure thing!

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The nut butter is hiding but it was definitely detectable!

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Do you think I used a light bounce in this photo?

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What about this one?

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You could definitely make this into 2 large buckwheat bakes, or cut it in half and make 1 buckwheat bake or 3 muffins. 

Stuffed Buckwheat Muffins [serves 2]

  • 1/2c buckwheat flour [ground in a blender from raw buckwheat groats]
  • 2T raw buckwheat groats
  • 2T chia seeds
  • 2T ground flax meal + 5T warm water
  • 2t cinnamon
  • 1 banana
  • 1T vanilla extract
  • 1T unrefined coconut oil, melted
  • 1T maple syrup
  • 1/3c unsweetened almond milk 
  • 2T nut butter
  • 2T jelly
  1. Preheat oven to 350*
  2. Line 6 muffin tins + lightly grease with cooking spray.  Or, if you don’t have liners just great the pan well.
  3. In a small bowl whisk flax + water together and set aside for 5min.
  4. In a bowl, mash banana until wet.
  5. Mix in almond milk, melted coconut oil, maple syrup, cinnamon and vanilla.
  6. Mix in buckwheat flour, buckwheat groats + chia seeds, until just combined.
  7. Mix in flax/water mixture, until just combined.
  8. Drop a spoonful into each cup.
  9. Top each muffin with 1t nut butter + 1t jelly.  Try to keep them right in the center.
  10. Add a spoonful of batter on top, and spread so the bottom and top layers of batter meet.  If you don’t do this, the muffin might split in half after baking.
  11. Bake for 28-30min, until set.

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I rode to the new house early this morning and took my buckwheat muffins to-go style!  I couldn’t wait to dig in once I hopped off my bike.  I didn’t want to ride with the big camera on my back, so please excuse my 4.5yr old point-n-shoot photos. :)

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Time to start putting cabinets together!!

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IKEA instructions make me feel dumb.  I mean it’s pretty easy, but they definitely could add a few steps or a few more detailed photos!  I’ve messed up a few times already.

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Our sink base cabinet…can’t you tell??? ;)

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Windows arrived today.  Super exciting!!  We only have 2 windows out of 14 that actually open right now, so these will be quite the improvement!

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The cabinet to the right is a 15” base cabinet with 3 drawers. 

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We actually got quite a bit of packing done tonight and will continue Friday night as well.  Saturday + Sunday will be consumed at the new house, getting as much done as possible.  This is our last weekend before moving in!  I can’t even believe how fast the time has passed.  Things are definitely taking a bit longer than we anticipated, but this is obviously, 100% typical.  We’re over the fact that the kitchen tile won’t be down and there really won’t be much of a kitchen at all for a good week once we move in.  I’ll have to get creative, grilling or using our camp stove!  

Back at it bright + early! 

Happy Friday!!



the other almond butter

Did you catch on this morning’s post, when I said that I made TWO almond butters yesterday?

I processed 3 cups of roasted almonds into plain almond butter.  Then, I emptied them into a bowl and used 1/2 for the coconut almond butter and half for this next almond butter.

I made the coconut almond butter first, and then got busy on #2.  No need to clean out the bowl, just scrape it as best you can.  Now if you decide to make a chocolate nut butter, or something with a strong flavor, you may want to clean it before starting on the second. :) 

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I did something completely new + different with this.  I was talking to Emily and asked if she had any nut butter ideas.  She said, recently she tried a savory almond butter that was completely addicting.  I’ve been meaning to make a savory nut butter, but always forget!

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A few months ago, I became obsessed with smoked paprika.  If you’ve never tried it, you must!!  It’s not spicey but has an amazing smokiness that is good on just about anything…except breakfast…although you could put it on eggs. ;)

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Almonds + smoked paprika work.  Trust me!

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Smoked Paprika Almond Butter

  • 1.5c raw almonds [~1c raw almond butter]
  • 1/4-1/2t salt
  • 1-1.5t smoked paprika
  • ground black pepper [about 10 cranks]
  • 1/3t garlic powder
  • 2t honey
  1. Set your oven to 325* and roast almonds, on a pan, in a single layer.  This should take about 15min, stirring 1-2x, until golden brown.
  2. Let cool 5min
  3. Add to your food processor and process until drippy, scraping the bowl as needed.  This should take between 6-10min.  Oil should not be necessary.
  4. Add in salt, smoked paprika, black pepper and garlic powder.
  5. Process and scrape as needed, until well combined and drippy.
  6. Taste and add more seasoning to your liking.
  7. Add in the honey and process again until smooth.

*The honey is barely detectable, but adds just a hint of sweetness that pairs very well with the smoky, savory flavor.  Feel free to leave it out if you want.

*It’s always best to start by adding less seasoning than more.  Taste as you go and add more to suite your taste.

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This is addicting, in a whole new way.

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How to use?

  • toasted bagel with avocado
  • savory oatmeal
  • crackers
  • carrots , broccoli + other veggies
  • salad topping
  • sweet taters

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What would you put this on?

I should currently be at the house putting cabinets together, and most likely losing my mind.

Hope you’re having a great Thursday. 

WAIT.  It’s Thursday.  Already??  Is that really possible?????