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



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!




new product

Another packed lunch, gobbled up in the sunshine!  The weather has been amazing here for the past week or so.  Tonight, however, it’s supposed to snow.  We had a few snowstorms in April last year and even one in May!  I don’t really mind the random spring storms because we have such nice spurts of sunny weather in the 60’s and 70’s. 

I found the latest + greatest yogurt invention at Whole Foods the other day. 

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Has anyone seen this???  I have been waiting for an almond-based yogurt product!  It’s finally here!!  There were 3 different flavors of Amande at Whole Foods.  I’m finding it crazy right now that I cannot pull up any sort of website or online information for this company!!  Has anyone found anything?  I can just find a few reviews.  Very odd!

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The yogurt has live cultures, 2g fiber, 6g fat, 160 calories, 14g sugars, and 3g protein. 

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So, how did it taste?  It had an excellent almond and cherry flavor.  The cherry wasn’t overpowering and the sweetness was perfect.  Once stirring completely, I enjoyed the texture.  It’s definitely different than typical yogurt.  It was very light and smooth.  It’s wasn’t runny at all, like I expected.  At first bite, before stirring, I would say it was a little gummy or slippery in texture…if that makes sense.  While it’s ingredient list is short, it does include things like rice starch, locust bean gum, and a few others I can’t remember.  However, after stirring and taking a few bites, I loved it.

I’ve never had soy yogurt and am not sure what the nutritional profile is, but in comparison to coconut yogurt, I like it more.  You could mix in a million different things, like flax + chia seeds, to bump up the protein as well.  I’m anxious to hear if any of you have tried this and what your thoughts are.  This definitely won’t be an everyday purchase for me, but once in awhile, sure!  Actually, I think I want to try making this at home!

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Time to get back to you know where!!! [the house and/or Home Depot + Lowes]