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!

  


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

 

Tuesday
May172011

strawberries n’ cream

I don’t remember when my oatmeal obsession started.  What I do remember is eating oatmeal with a big wooden mixing spoon as a kid.  Sometime in my childhood, I found my love for oats.  My mom doesn’t like it, and I don’t think my brother ever ate it, so it must have been thanks to my dad.

Of course for years + years I ate instant oats.  I didn’t know anything else.  Quaker instant oats, in the little packets.  My favorite was the brown sugar.  And it was never 1 pack.  Always 2.  My ferocious appetite has been with me since a young age!

Do you remember when Quaker came out with the fruit n’ cream oats?  I remember!  My favorite was strawberry.  I would definitely dig out + hog ALL of the strawberries n’ cream oats.  Next in line was banana, then peaches, then blueberry.

I completely forgot about this amazing fruit n’ cream combo until Sunday.  I decided to throw frozen organic strawberries in my oats, along with some cottage cheese.

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With the first bite, I instantly was taken back to those oatmeal packs.  How could I have forgotten??  And how could it have taken me this long to recreate it??

Strawberries + Cream Oatmeal

  • 1/4c rolled oats

  • 1/4c oat bran

  • 6 large organic strawberries, chopped

  • 1/4c small curd cottage cheese

  • 1/2c water

  • 1c unsweetened almond milk

  • 1/2t vanilla

  • honey to taste



  1. Whisk together oats, oat bran, milk + water in a pot over medium heat.

  2. Bring to a boil, stir and reduce heat to simmer.

  3. Stir occasionally, for about 10min, until desired consistency is reached.

  4. Add in chopped strawberries and cook until heated through.  *If using frozen strawberries, this will take longer.

  5. Stir in cottage cheese + vanilla.  Cook until heated through.


This is a HUGE bowl of oats.  The 1/2c of oats/oat bran has really been helping to hold me over longer, and I am loving these stuffed bowls of oats!

Topped with banana, honey, peanut butter, and almond butter, this was a new favorite!

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Breakfast again?

This was today’s breakfast.  No childhood memories were came flooding to my brain from this bowl, but that didn’t make it any less delicious.

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Popped amaranth is really simple to make.  It takes just minutes!  You will have a full bowl of popped cereal, in about 1/2 the time it takes to make stovetop oats.  Then you just add whatever mix ins you like, pour on the milk or yogurt, and there you go!

Cinnamon + flax were mixed with the amaranth.

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Then it was topped with a berry almond buckwheat bar, Helios plain kefir, almond milk, and a dollop of peanut butter.

Do I have to tell you that it was delicious?

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The rest of my day was taken up by a massive to-do list of errands.  Today I hit up Bed Bath and Beyond, Target, Lowes and Bed Bath and Beyond for a 2nd time.

More on that exciting stuff tomorrow!  Right now I need to sleep + contemplate Tuesday morning’s first meal.

Ashley

p.s. Kenna says goodnight!

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Monday
May162011

buckwheat baking

Well, I took a pass at gluten free baking on Sunday…

And it actually worked!

I tried to stay with something I knew, and adapted my buckwheat bake into a larger recipe.  I made some changes along the way, that turned out successful.  One was including coconut oil.  mmmmm

I am a huge fan of coconut oil and was so excited when Kelapo offered to send me a sample.

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If you’re not familiar with coconut oil, you should get to know it a little better.  It’s possibly my favorite oil and can be used easily + deliciously in cooking or baking.  One key to buying coconut oil, is always buying the unrefined, virgin coconut oil.  Check out Kelapo’s site for an explanation of coconut oil benefitsOr, just give it a google.

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Time to grind some buckwheat groats!!  These are raw buckwheat groats.  They are very light in color and almost have a green tint to them.  They have a nutty, earthy smell and are very crunchy.

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Here you have toasted buckwheat groats, or Kasha.  I always talk about the difference between the two, because there is quite the difference.  Toasted buckwheat groats, taste, well, toasted.  Very toasted.  To me, they taste burnt.  I bought them awhile ago, mistakenly.  I can tolerate them baked into granola, or a small amount on a yogurt parfait.

I do not advise using them for buckwheat bakes. :)

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In this recipe, I combined buckwheat flour + oat flour.  Oat flour adds a softer flavor with a bit of sweetness, as buckwheat flour is a bit on the earthy side.

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I typically don’t add sweetener to my breakfast bakes, except sometimes for a drizzle on top.  I also don’t add coconut oil.  I was looking to make a more standard breakfast bread recipe with this, so I added both.  There is a nice soft sweetness from the honey and the coconut oil leaves the bars fluffy + moist.

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I really wanted to make a version with chocolate chips, but I was out.  I was also out of bananas.  And eggs.

I’m embarrassed!!

Not to fear, the flax eggs worked perfectly and this berry almond flavor came out great.

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As soon as it emerged from the oven, I couldn’t help but take a break.

And then another.

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I’m the queen of taking breaks.  Just ask my mom.  Everyone in my family used to tease me at dinner because I would always say, “can I just have a little break??”  I’m never good at making a menu decision.  Luckily, my mom never minded splitting 2 entrees.  Unluckily, Chris is not a fan of splitting.  Unluckily again, my mom lives 1000’s of miles away.  Luckily, she’ll be here in two weeks!

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The texture came out great.  To me, it was like a whole wheat banana bread, minus the banana. ;)  It wasn’t too dense and held together perfectly.  The buckwheat groats and almonds provided a nice crunch and the berries were soft + sweet.  If you have tried the individual buckwheat bakes, you will definitely like this!

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This batch can be cut into 9 squares and eaten as a snack.

Slathered with almond butter of course.

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Or, dig in + eat 2 squares for breakfast!  [equal to about 1 buckwheat bake]

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Great to serve for the whole family, or as 1 weeks breakfast just for you!

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I also recommend topping with:

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Cherry Blueberry Almond Breakfast Bake [serves 4-9]

  • 3/4c raw buckwheat flour [ground, in a blender, from raw buckwheat groats]
  • 1/2c oat flour [ground from oat groats/steel cut oats/Scottish oats]
  • 1/4c raw buckwheat groats
  • 1/4c coconut oil, melted
  • 1c unsweetened almond milk
  • 1/3c honey [or maple syrup]
  • 2 flax eggs [2T ground flax meal + 5T warm water]
  • 1t baking powder
  • 1/4c chia seeds
  • 3/4c frozen cherries, thawed
  • 1/2c frozen blueberries, thawed
  • 1/2c chopped almonds
  • 3/4t almond extract
  • 1T vanilla extract
  1. Preheat your oven to 350*
  2. Line a 9x9 square pan with parchment paper.
  3. Mix flax egg and set aside.
  4. In a large bowl mix together buckwheat flour, oat flour, buckwheat groats, chia seeds, baking powder and almonds.
  5. Heat almond milk, until luke warm, in the microwave or on the stove.
  6. Whisk together heated almond milk, coconut oil, honey, almond extract and vanilla.
  7. Mix in flax eggs until just combined.
  8. Add wet to dry and gently stir until it starts to slightly thicken.  [about 20-30sec]
  9. Stir in thawed fruit until just combined.
  10. Pour the batter in the pan and bake for 38-42min, or until a toothpick comes out clean.  The edges will be browned and the top will be slightly cracked.

*If using fresh fruit, increase liquid by 1T.

*Can sub 2 large eggs, instead of flax eggs.

*Easily made vegan by subbing maple syrup instead of honey.

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Here’s to a fabulous + productive Monday!

Ashley