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

 

Entries in mushrooms (6)

Thursday
Aug042011

savory veggie buckwheat bake

I’ve been on the edge of my seat waiting to share this recipe with you all night! 

Why this meal hasn’t already happened, is a mystery!  How am I just now thinking about making a savory buckwheat bake? 

It’s basically the a blank canvas that you can take in either direction. 

Savory or sweet. 

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These are always a breakfast item for me, so I usually go sweet.  I’m one of those types that enjoys a good savory breakfast.  Eggs + toast + hash browns?  I’m there!

But for the savory buckwheat bake, the meal that came to mind was lunch.  The same goes for savory oats

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I decided to make 2 versions, with slight variations.

version 1:

  • applesauce
  • kale
  • mushrooms
  • tomato
  • garlic
  • basil
  • s+p

version 2:

  • applesauce + oil combo
  • kale
  • tomato
  • rosemary + thyme
  • garlic
  • s+p

I invited my personal recipe tester over for lunch.  Kelsey + I agreed that version 1 came out on top!  The chopped mushrooms added great texture!  They didn’t become limp + wet.  The slivered + chopped kale was a great addition, that also did not add much extra moisture, unlike spinach might.  The basil melded with the other flavors more fittingly than the rosemary + thyme.

1 tomato slice on top, gave a nice little juice with every bite.  In fear of making the buckwheat bake watery, I didn’t chop and add them to the batter.

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The layer of crispy, broiled cheese, was the icing on the cake bake.

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Sold.  Even before my first bite.

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Moist, but not wet.

Crispy edges, with a soft center.

Like a warm savory bread…

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Only better!

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Lunch.

Dinner.

Or if you’re the savory breakfast type, your taste buds will be pleased.

The only question is, what are you going to top it with?

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Savory Veggie Buckwheat Bake [serves 1]

  • 1/4c buckwheat flour [ground from raw groats]
  • 1T raw buckwheat groats
  • 1T chia seeds
  • 1/4t baking powder
  • 1 large egg
  • 2T almond milk
  • 2T unsweetened applesauce
  • 1/8t salt
  • 1-2T fresh basil, slivered + chopped
  • 1t minced garlic
  • 2-3T Organic Valley white cheddar, shredded
  • 1/4c chopped mushrooms
  • 1/4c kale, chopped [I used dino/lacinato kale]
  • 1 slice of tomato
  • ground black pepper
  1. Preheat your oven to 350*
  2. In a bowl, whisk the egg, applesauce + milk together.
  3. Stir in buckwheat flour, groats, chia seeds, baking powder, salt, garlic + black pepper, until combined.
  4. Stir in mushrooms, kale + basil.
  5. Grease all sides of an oven safe baking dish [I use a 4” diameter soup crock].
  6. Pour batter into the dish, place the tomato slice on top and bake for 32-37min on the center rack of the oven.
  7. Test with a toothpick.  Pull out when slightly moist.
  8. Set oven to broil.
  9. Sprinkle cheese on top and place back in the oven on the top rack.  Broil for 1-2min, until the cheese is bubbly + browned.  Watch closely!
  10. Loosen edges by running a knife along the edge of the dish.  Flip out onto a plate.

*Feta or goat cheese would be an excellent substitute for cheddar

*5,000-7,000’ altitude – oven @ 375*, 1/2T extra milk

*You can use 2-3 muffin tins or ramekin dishes, greased well.  The bake time will decrease.  I imagine you could also quadruple this recipe and stick it in a 9x9 pan, if you’re making for a group.  You can also let these fully cool, wrap well + freeze.

*Can sub 1 flax egg [1T ground flax seeds + 2.5T hot water, whisked + gelled for 5min] to veganize

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Now, to answer that question….

The skies the limit, just like with the breakfast versions!

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My lunch date was happy.

Food was provided + dogs gave cuddles.

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Immediately following lunch, I got working on something sweet!  Not for me though.  These bars were for the winning bidder from The Great Funraising Act, for our dear blog-friend Susan.

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I auctioned off my Peanut Butter Brown Rice Krisp Bars and they pulled in $115!!  Pretty amazing, no?

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I did make one change to the recipe after a sweet find at the grocery store.  Cocoa brown rice cereal by Erewhon!  I checked with the winning bidder + she was all for switching out the plain rice cereal for the chocolate.

Good call my friend. :)  An extremely easy dessert to make.  Kid + adult friendly.  Gluten free + vegan. 

Peanut buttery, chocolatey, crunchy, deliciousness.

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Thursday?  Already?  Slow down summer!

Ashley

Friday
Jul292011

savory style breakfast

The other morning, while reading blogs, I came to Jessica’s post on caprese baked eggs.  You’ve come to know I’m egg obsessed and just thinking about this delicious recipe had me more than excited to try it out.

I gathered the necessary ingredients, plus a few extras.

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Farm fresh, local, organic eggs.

Nothing beats them. 

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Instead of ramekins, I used mini soup crocks.  Either will work just fine.  There is definitely room for two eggs in the mini soup crocks, but I only used one.

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Ingredients included:

  • spinach
  • grape tomatoes
  • sharp white cheddar [organic valley – my fav]
  • button mushrooms
  • basil
  • egg
  • s+p

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I tried this recipe yesterday for lunch and again this morning for breakfast, because I wanted to test something out.

And well, it was just that good!

2 things I noticed. 

  1. In comparison to Jessica’s version, I used 3 “wet” ingredients. –> spinach, mushrooms, tomatoes – All three of those release a lot of liquid while cooking.  In the first version, I added the 1/2t cream [okay, I was out of cream, so I added almond milk], but the end result created too much liquid.  I’m sure if you’re only adding 1 “wet” ingredient, like in Jessica’s version, adding the 1/2t cream would be a great addition.  However, if you add 3 “wet” ingredients, you can leave the cream out. 
  2. This morning, I left the cream/milk out and added 1t flour to the bottom of the dish.  I wanted to see if this would help soak up a little of the liquid and it definitely did!

So, if you decide to make this version, I recommend leaving out the 1/2t cream and adding 1t flour as an option.  If you’re dipping crusty bread into the finished dish, the flour isn’t necessary.  With the whole “no gluten” thing, I have no crusty bread around for dipping.  Sad!

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Can you believe my basil plant is still thriving??  I’m shocked that it isn’t dead.  The rosemary + thyme are doing excellent as well! 

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After baking + broiling [great method!], the end result is what you see below.

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A slightly runny egg, with perfectly cooked veggies, and gooey melted cheese.

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Veggie Baked Eggs [adapted from Jessica’s Caprese Baked Egg Cups] serves 1

  • 2 eggs
  • 1/2c freshly grated cheddar cheese [loosely packed]
  • 4-6 grape tomatoes, sliced
  • 2 large mushrooms
  • 3 fresh basil leaves, sliced
  • small handful of spinach ~1/2c
  • s+p
  • butter to grease
  • 1t flour [opt]
  1. Preheat your oven to 350*
  2. Grease 2 mini soup crocks, or ramekin dishes. 
  3. If using, sprinkle 1t flour [white, whole wheat, oat, buckwheat, quinoa…] in the bottom of the dish.  If you plan on dipping bread into the dish, you can skip this step.
  4. Place 1/2 the spinach, 1/4 of the tomatoes, 1/4 of the mushrooms and 1/4 of the cheese in each dish.
  5. Crack an egg overtop and add the remaining tomatoes + mushrooms. 
  6. Top with remaining cheese + basil.
  7. Bake for 8min, then turn your broiler on for another 3-6min, depending on how “done” you want your egg.  Watch closely while broiling.
  8. Top with salt + pepper

*Feel free to cook 2 eggs in 1 cup as well.  They might need to bake and/or broil for 1-2min longer. 

Besides pleasing my taste buds, this recipe also pleased my patience.  You can throw it together in under 5 minutes, while your oven is pre-heating.  Then it’s done cooking in 10-14min, which allows you a little morning time to check your email, throw on makeup, or sip your coffee. 

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In need of crusty bread.

Seriously.

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Topped with salt + pepper, this is a savory breakfast dream. 

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When you start to dig in, don’t get too over zealous. 

Or this may happen.

Tomato fail.

photo (2)

Happy Friday!!

Ashley