baked buckwheat

Today’s juice was much better than yesterday’s.  Refreshing + energizing!

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Green Juice

  • 2 smallish red apples
  • 1 large cucumber
  • 1/2 lemon
  • 2 handfuls spinach

The foam was super thick today!!  I picked up some fresh ginger today and can’t wait to throw that in too.  Juicing can obviously get pretty expensive, and my veggie funds are not unlimited.  I’ve been getting some great deals at our local natural food store, Natural Grocers.  I found organic cucumbers for $.99/lb, which put them under $1/piece.  I also picked up 2, 5lb bags of organic apples, on sale for $3.  Score!  I’ve been flying through lemons lately too!  I found bags of 9 organic lemons at Whole Foods for $5.  They’re actually cheaper than the bagged conventional lemons.  Score! 

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While slurping down this green beauty, I was reading my comments from yesterday’s post.  Someone asked how to cook the buckwheat breakfast cookie without a microwave.  I know it can’t be made on the stovetop, but maybe you can bake it?  It definitely takes longer, but is still doable for a busy morning.

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It takes the same amount of time to throw together as the microwave version.  You could make it, then throw it in the oven, and do typical morning things for 30min and then your breakfast will be ready! 

You can even take this on the go!  I wasn’t sure if it was going to pop out of the little soup crock, or if it would stay together.

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But it totally worked!!  Look at this HUGE breakfast cookie!!  It’s definitely not cookie-like.  More muffin-like.  And 100% delicious.

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Want to take this bad boy to go?  You could slice it in 1/2 and smear peanut butter and jelly in the middle. 

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Buckwheat Muffin Bake [serves 1]

  • 1/4c ground buckwheat groats [untoasted]
  • 1T whole buckwheat groats
  • 1/2-1t cinnamon
  • 1/2T vanilla
  • 1/2 large banana
  • 1/4t baking powder
  • 1 flax egg [1T ground flax meal + 2.5T warm water, whisked]
  • 1T chia seeds
  • 2T chopped walnuts
  • 4T almond milk
  1. Preheat oven to 350*
  2. Whisk flax egg together and set aside for ~3-5min.
  3. In a small bowl mash banana until egg-like.
  4. Mix in almond milk + vanilla with a fork.
  5. Mix in buckwheat, buckwheat groats, cinnamon, baking powder, chia seeds, and walnuts.
  6. Mix in flax egg.
  7. Lightly grease a small oven-safe dish, add mixture, smooth, and bake for 30 minutes. [I used a personal size soup crock]

*You can use 1 flax egg or sub 1 egg white or 1 chia seed egg.

*This was just barely sweet.  If you want a little more sweetness, add in 2t maple syrup/honey/sucanat.

*Use 1/3c pumpkin or applesauce, if you don’t like banana.

*Add 1-2T of other mix-ins like chopped dried fruit, fresh chopped fruit, chocolate chips, or coconut.

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Oh, this was fabulous.  I topped it with peanut butter, grape jam [fruit juice sweetened], and unsweetened coconut. 

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Want a bite?

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Pretty sure this is on tabs for tomorrow morning as well.  Might have to throw some chopped apple in there too, or maybe a carrot cake version?

If you wanted to make a bunch of these on a Sunday, to prep for the week ahead, they should refrigerate + freeze really well.  Bake as directed, then let cool completely.  For the freezer, wrap in saran, then foil, then pop in a bag.  For the fridge, wrap tightly in saran, then store in a bag or container.  Defrost in the fridge the night before you want to eat it.  Then, heat, top, + go!

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Tomorrow, we’re headed out in the morning to HOUSE HUNT!!!  We’re just in the beginning stages and aren’t even sure if we’re definitely buying.  Depends what we can find.  We don’t have the biggest budget right now, and Ft. Collins is more expensive than you’d think!  I’m excited to get started though!  Then, we’re heading to Denver for the Love Grown Foods grand opening of their new production space!!  LGF granola just started being sold nationwide, so be on the lookout!