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



a little different

I really tried to think outside of the box for this one.  I wasn’t sure it was going to work at all, but it did!  I started by popping 1/3c raw amaranth.  Check this post popped amaranth, for the tutorial.

So how did I turn this into French toast?

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This is what raw amaranth looks like.  It’s teeeeny tiny!

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When you pop amaranth it becomes light and fluffy, like a puffed rice cereal, however much smaller.  My thinking was that the popped amaranth would absorb the liquid from the eggs and bind it together.  Then, I could form them into patties and cook them in a pan.

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Totally worked!  They stayed together with no problem at all.  If you have tried the popped amaranth cereal and like it, and you like eggs, you would like this!

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These look really thick and dense, but they are extremely light and have an airy + crunchy texture.

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I drenched them in a cooked cherry sauce, bananas + walnuts. 

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I can’t think of anything to compare these too.  They were nothing like the buckwheat bakes and nothing like bread or pancakes either.  If you can imagine binding a puffed rice cereal together with eggs, and cooking it in a pan, that is what this was like.

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I added chia seeds, cinnamon and vanilla to the mix to give it that French toast flavor.  You could definitely have picked these up and eaten them.  In fact, next time I make them, I think I’ll smear peanut butter in between and use them as the buns!

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Puffed Amaranth French Toast [serves 1]

  • 1/3c raw amaranth
  • 1T chia seeds
  • 1T almond milk
  • 1t cinnamon
  • 1.5t vanilla
  • 1T maple syrup [or other liquid sweetener]
  • 2 large eggs
  1. Pop amaranth, 2T at a time.  It takes a few tries to get the heat right, but once you do, you’re good to go.  Check this post for details!
  2. Grease [I used coconut oil] + heat a pan over medium heat.
  3. Whisk together eggs, cinnamon, vanilla, maple syrup, almond milk and chia seeds.
  4. Form 3 patties and place in the heated pan.  The cakes should easily hold together.  If they’re too dry, add 1T more almond milk.
  5. Cook until set + browned + flip, ~3-4 min per side.  You don’t want to overcook or they will dry out.  They puff up a bit and should be slightly firm to the touch.

*If you don’t want to add sweetener in the batter, just add in 1/2T more almond milk.  I do recommend some sort of sauce. [nut butter, maple syrup, honey, cooked frozen fruit, etc]

Nutritionals?  Sure thing!  Amaranth is FULL of iron, calcium, fiber + protein!  It didn’t keep me quite as full as the buckwheat bake, but still way more than oats.


Lunch?  I’ve packed all week and have only eaten out for dinner, once.  Pretty impressive, given my busy schedule!

Salad – 1/2c leftover plain farro, spinach, sweet peppers, almonds, cucumber, carrot

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I always make my dressing.  It takes about 30sec and is delicious! 

Equal parts olive oil : apple cider vinegar : balsamic vinegar [4% acidity – This is my favorite.  It’s much thicker and sweeter than other balsamics I’ve had.  It costs about $9, but lasts quite a long time and is so worth it for the taste!]

Delicious pear + an un-pictured PURE bar! [apple cinnamon is delicious!!]

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I feel that it’s really important to focus on healthy eating, even when my schedule is crazy busy.  I’ve been non-stop GO, every day this week from 7am – midnight.  If I wasn’t eating right, my body would be completely thrown off.  I always make time to prepare + EAT food.  This salad took 5min to throw together.  Much cheaper than eating out too!

I’ve also been keeping up with my workouts, although not quite as intense or often.  I made it to the pool once + gym twice.  I definitely have not done any arm workouts, because painting has been enough!  If you want toned arms, just paint a bunch of ceilings.  Working out has been a nice release.

We’re hoping to make a lot of headway tomorrow, putting up new drywall [boys] and continuing with the painting [me].  Photo updates Sunday!



and so it continues

This next French Toast recipe excites me beyond belief!  I combined my love of Buckwheat bakes + French toast into one delicious meal.  I realize that oven cooked buckwheat bakes take 30min to bake.  However, they only take about 5min in prep time.  You could easily mix it up first thing when you wake up, and toss it in the oven.

You can also make a few batches during the evening, let them cool, wrap in saran and foil, then freeze or refrigerate.  Just reheat in the AM! 

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Okay, on to the bake.  Look at this amazing crusty top!  The eggs definitely made this sucker rise.

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Love the swooped left side of the bake!  Don’t you want to just pluck this right out of the screen?? 

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Typically with these bakes, I use 1 egg white or 1 flax egg.  To get this more like real deal French toast, I added two whole eggs to the mix.  It worked perfectly.  Definitely had a French toast flavor to it.  I was thinking for a leisurely weekend breakfast, you could slice this in half, stuff it with bananas + nut butter, grease it up, and put it on a panini press.  Ohmyword.

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Definitely added maple syrup to this one!  You could also make the quick frozen berry topping, like I made yesterday.  Typically, I add about 1T maple syrup to all of the buckwheat bakes, because buckwheat is very bland.  However, for this rendition, I wanted to add it on top. 

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I definitely recommend some sort of sauce or melted nut butter topping!

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The bananas and walnut put this over the top!

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French Toast Buckwheat Bake [serves 1]

  • 1/3c raw buckwheat flour [grind raw buckwheat groats in your blender to a fine powder]
  • 1T chia seeds [or sub ground flax meal]
  • 2T unsweetened almond milk
  • 1/2 mashed banana [~1/4-1/3c]
  • 2 large eggs
  • 1t cinnamon
  • 1.5t vanilla extract
  • 1/4t baking powder
  1. Preheat your oven to 350*
  2. Grease a 4-5” oven safe bowl, really well. [I use a small soup crock]
  3. In a bowl, mash the banana until wet.
  4. Whisk in eggs, almond milk, and vanilla.
  5. Mix in buckwheat flour, baking powder, cinnamon, and chia seeds.
  6. Pour into greased bowl and bake for 30min.  It will be cracked and brown on top.  The toothpick test method will work here.  Do not overcook!

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This was extremely filling.  I actually had a hard time finishing the last few bites, but I managed to get them down. :)  This kept me full for nearly SIX hours, which is unheard of. 

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20 grams of protein???  12 grams of fiber?  27% Iron??  YES please!!  *These stats do not include the banana/walnut/maple syrup topping!

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The texture was like a very hearty bread.  It was soft + dense + moist + lovely!   

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Still pondering what type of French Toast I’ll be making tomorrow!!!


House updates!  I haven’t taken any new photos because the walls look boring + white.  However, the ceilings are DONE being painted!!  I’ve been at the house about 5+ hours everyday this week, attacking the walls.  It’s progressing well, but had a little set back with an electrician mistake or two [or three].  So we’re a few days behind schedule, which is not uncommon.  We have no idea when the IKEA order is going to arrive, which makes things interesting.  I am now just assuming I won’t have a kitchen ready to go for at least a week after we move in.  As long as all of the construction, window installation, and painting are done when we move in, I’ll be totally fine!  Tomorrow, I’ll be painting all of the trim work.  After that, comes the mundane task of taping the ceilings + trim, so the wall painting doesn’t end up sloppy.  Ay-ya-yaiiii!

Also – I actually started packing tonight!  Woohoo!