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 oats (67)


all puffed up

I was overwhelmed with all of your comments + votes [almost 500!] helping me decide which comforter to buy!!  Guess what?  I’m still undecided.  Not a big surprise there.  And I’ve wasted hours looking for comforters.  Hours that I could have been organizing my kitchen cabinets.  Bah!

Your comments really helped though.  You made so many good points.  So, thank you for that!!

Breakfast?  Corny oats, again!  What I want to direct your attention to, are the brownish blobs on top.  I’m out of coconut butter and running low on nut butter, so I decided to make Sarena’s coconut cream again.  This time, however, I added a few things.

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Cinnamon Sweet, Coconut Cream adapted from Coconut Cream

  • 2T coconut flour
  • 4-6T unsweetened almond milk [or other milk]
  • 1t honey
  • 1t cinnamon
  1. Whisk together until smooth.  Add more milk to reach desired consistency.  I used 6T.

Dollop on oats, toast, a buckwheat bake, or just eat with a spoon!

I actually didn’t like it too much paired with the corny oats.  There was too much “mush,” with this bowl being so creamy from the flour + oat bran.  However, it would be perfect on a buckwheat bake or bowl of rolled oats. :)

Can’t find coconut flour in stores?

Buy it here.  Want to make coconut flour at home?  It’s a bit of a process, but definitely doable!

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For lunch?  Something I haven’t made in months.  Something that always seems like it won’t fill me up, but leaves me completely satisfied for hours. 

Puffed Amaranth Cereal!!

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That’s right!!  You can pop amaranth at home, and turn it into a crunchy, soft cereal.  I absolutely love this!!  I’m actually not a huge fan of cooked amaranth, because of it’s distinct earthy flavor.  However, when you pop it, the flavor mellows out quite a bit.

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I pop 1/3c raw amaranth, which makes around 2c popped amaranth.  Follow that link for directions on how to pop.  It takes a few tries to get the hang of it, but isn’t too hard. 

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And guess what?  You can whisk/blend fun things in to your milk! 

  • peanut butter or other nut butter
  • chia seeds
  • flax meal
  • cinnamon or other spices
  • protein powder
  • honey/maple syrup
  • maca
  • banana

For this version I used:  chocolate chip cookie dough almond butter [minus the choco chips…I ran out!], flax meal, cinnamon + maca

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This bowl is GIGantic.  The never-ending bowl of cereal you always dream about. 

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I topped this bowl with: coconut, dried figs, + almonds

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Dried figs are spectacular. 

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Almost had an overflowing bowl!

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Cinnamon Puffmaranth [serves 1]

  • 1/3c raw amaranth
  • 1t cinnamon
  • 1.5t honey
  • 1-2c milk [depending on preference]
  • 1T ground flax meal
  • 1t maca powder [opt]
  • 1T nut butter
  • toppings: coconut, dried figs, almonds
  1. Follow these directions for popping amaranth.
  2. Whisk/blend cinnamon, honey, flax meal, nut butter, and maca into the milk until combined. 
  3. Top amaranth with nuts/dried fruit + pour on milk


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Want to know more about this ancient grain? Check here!

Check out these stats!  This is just for the amaranth.  The calcium, fiber, iron + protein stats are quite impressive!


Tomorrow’s agenda:

Kitchen organization extravaganza!!!  I’m trying to at least make it sound fun. haha 




this one stuck

Thanks for all of your comments on how to make a more filling bowl of oats!  It’s fun to hear what works best for all of you.  I think I had some luck this morning!  Changing up the ingredients this much, has been way more fun than expected.  I always loved science class, so I will pretend breakfast is science.  I mean, hunger + the body are science, so I’m not too far off. :)

What do we have here?

My “make it stick” topping combo!

  • ground flax – put it on TOP instead of cooking it in – absolutely loved this and no gelled texture

  • a little glob of PB – it’s just so hard to resist

  • coconut butter [in the jam jar!]  - A few of you suggested adding in 1T coconut oil to the mix and said that for some reason the coconut oil fats held you over better.  A lot of times I’ll add a sprinkling of coconut butter but today I added 1T.  I used this instead of coconut oil for added fiber.  [coconut butter is ground from the coconut meat – coconut oil is the oil extracted from the meat]

  • 1/2 banana

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My “make it stick” hot cereal combo!

  • 3T rolled oats

  • 3T oat bran

  • 3T masa harina

  • 1c water

  • 1c unsweetened soy milk

Besides the amazing flavor combination of this mixture, the volume definitely kept my gut happy.  I upped the carbohydrate amount, and as suspected that worked!  I also think there is something a bit more satiating with corn flour.  Anyone else?

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With a little raw honey drizzle, this bowl was one of my favorites in a long time.

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I really liked the change of having 1T coconut butter and a little nut butter, instead of the other way around.

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Lovely morning bowl shadow.

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Corny Oatmeal

  • 3T oat bran

  • 3T rolled oats

  • 3T masa harina [can sub corn flour or fine ground corn meal, but will have a slightly different texture]

  • 1c water

  • 1c soy milk [Edensoy, GF, unsweetened – 12g protein]

  1. Combine ingredients in a pot, bring to a boil, stir + reduce heat to simmer.

  2. Cook until desired consistency is reached. ~7-9min


  • 1T coconut oil

  • 1T ground flax meal

  • 1/2T peanut butter

  • 1/2 banana

The texture was dreamy.  Super thick + creamy, with a little chew.  If you’ve never had masa harina, it’s worth checking out, if you like corn flavor.  If you’ve ever had a tamale, that is what the filling is made with.  I absolutely love it!  I have a few other recipes using masa harina, that you can check out here, here, + here.

All of the nutrition facts were right on par with my normal bowls, but this definitely stuck much better!

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Onto more exciting things!!

I have been in such a cooking rut lately.  There is still just so much going on with the house, that it’s been hard to work on recipes once my breakfast is over.  Not to mention the constant chaos + mess in and around the kitchen.

But today, I didn’t care.  My stove was in the middle of the kitchen and I was determined to use it!

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I miss bread!  Gluten free, store-bought breads just don’t do it for me.  Sure, millet bread is delicious, but the nutrition facts are less than stellar and the ingredient list is quite long.  GF bread slices are always tiny and have about 100 cals, 1g protein + 1g fiber.  Not exactly what you would call nutrient dense.

I’m determined to find away around this.  A way that doesn’t call for 18 types of flour, yeast, rise times, etc.

A gluten free quick bread, we’ll say.  A gluten free bread, that whether you’re avoiding gluten or not, you will want to make + eat.

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It’s an extremely simple recipe, which stemmed from trying socca a few months back.  I like socca okay, but the flavor of garbanzo flour isn’t my favorite, and it actually kills my stomach [bloat!].  I made a few recipes, like this buckwheat + millet pizza crust and a buckwheat + garbanzo cinnamon raison “bread” but wanted something more “everyday.”

It takes ~45min to bake, but it takes about 5min to mix together.  You need one bowl and only a few ingredients.

You will want to grease your pan or line it with parchment.  I prefer parchment.  Actually, I am obsessed with parchment.  I rip a little slit in the corners so it fits better in the pan.

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Oh, this is vegan too, and the raw batter was quite tasty.

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My fingers were crossed when this went in!

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Not too much of a mess!

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“Dakota!  Look HAPPY!”

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“gooood girl…”  This is about as happy as she gets.

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And here, you can see her starting to drift asleep, while her butt hovers above the floor.  Does anyone else’s dog do that?  The hovering or sleeping sitting up??  Also notice the chaos behind her.  We started putting together more furniture.  Send help!

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As the bread was baking, I painted + then worked on lunch.

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A repeat kale salad + smoky dressing that you really must try!

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I think I went a little heavy on the kale today.  I may still have some leaves stuck in my throat! ;)  Dinosaur kale works much better for raw kale salads!

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First bite!  WINNER

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Hot out of the oven, I just couldn’t stop eating this.

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The texture is dense, but not overly so.  There is a bit of fluff to it as well.  It’s not tough in anyway, but had a nice little crunch from the chia seeds.  The buckwheat + millet flours were a great combo and the flax added extra nuttiness.

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It’s hard to exactly describe the texture, but it’s something like a….


It’s not crumbly at all.  I love that it holds together perfectly with no gluten + no eggs!

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It’s definitely not like a light fluffy, whole wheat sandwich bread, but that wasn’t my goal.  My goal was nutrient dense, delicious + customizable and it turned out to be just that!

Buckwheat Millet Quick Bread [serves 4-?? nutrition facts below figured for 4 servings] gf/vegan/soy free

  • 1/2c + 2T raw buckwheat flour [ground from raw buckwheat in a blender – not Kasha or toasted buckwheat]

  • 1/2c + 2T raw millet flour [ground from whole millet in a blender]

  • 2T chia seeds

  • 2T ground flax meal

  • 1/2c + 1T unsweetened almond milk

  • 3/4c water

  • 1/2t baking powder

  • 1T unsweetened apple sauce

  • 1T olive oil

  • 1t sucanat [or pure cane sugar]

  • 1/2t salt

  • 1/4t black pepper

  1. Preheat oven to 375* and grease bottom + sides of a 9x9 square pan or line with parchment.

  2. Stir together buckwheat flour, millet flour, chia seeds, flax, baking powder, sucanat, salt + pepper in a medium sized bowl

  3. Add in water, nut milk, applesauce + oil and stir until just combined.

  4. Pour into pan, and evenly spread.

  5. Bake for about 42-46min, until golden brown + cracked all over the top.


*I always recommend grinding your grains fresh, as it results in a much better flavor.  It’s also typically cheaper!  If you have a blender [works better than food processor] you should have no problem grinding them up.  I have had a bad experience with store-bought buckwheat flour [Arrowhead Mills].  It tasted awful, so now I always grind fresh.  Also, kasha or toasted buckwheat are not the same as raw.  Those will have a much toastier [almost burnt] taste.

*Feel free to sub in quinoa flour, amaranth flour, garbanzo flour, etc, for the buckwheat or millet.  I have no idea if a gluten-flour would work, like whole wheat.  If you try, let me know!

*If you don’t have chia seeds, use 4T flax meal and vice versa.

*If you don’t have nut milk, you can use all water or cow’s milk.

*If you don’t have applesauce, you can use 2T oil.

*This should freeze [well wrapped] and thaw really well.

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The serving size really varies.  It depends what you want to do with it.  You could definitely eat half and smother it with nut butter for breakfast or lunch.  You could use 1/4 of it to make a veggie sandwich.  You could cut it into 8-10 pieces and use it for a dense snack.

Either way, here’s a look at the nutrition facts based on four servings.


Not too shabby!  Especially compared to any GF bread I’ve seen in the store.

You could really dress this up any way you like.

  • toast it

  • nut butter slather

  • smothered with chili

  • hummus

  • tomato paste

  • veggie sandwich

  • jam

  • eggs

  • doughy croutons

You could also customize this a million different ways!

  • curry style [curry, turmeric, coconut oil]

  • Mexican style [cumin, coriander, chili powder]

  • Italian style [oregano, basil, parsley]

  • add garlic

  • leave out the salt + pepper and add dried fruit

  • add chopped nuts

Both lists go on + on!

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If you like buckwheat bakes, you will like this “bread!”

Enjoy + gooooooodnight! :)