Look what I made for breakfast!!  It’s been weeks since a buckwheat bake has come out of the oven.  It was so nice to reunite with one of my favorites.

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I filled this bake with a whole banana and topped it with melted pb + almond milk, honey, and blueberries.  I love melting nut butter + milk together because you get so much more sauce and it’s nice and drippy.

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Banana Buckwheat Bake

  • 1/4c raw buckwheat flour [ground from raw groats, not Kasha]
  • 1T raw buckwheat groats
  • 1T chia seeds
  • 1/2t vanilla
  • 1/2t cinnamon
  • 3T almond milk
  • 1 banana
  • 1 flax egg [1T ground flax + 2T warm water, whisked] <—fresh ground flax works best!
  • 1/4t baking powder
  1. Preheat oven to 350* + grease a small baking dish. [~4-5” diameter 1-2” deep, or 3 muffin tins, or 2-3 ramekins]
  2. Mix flax egg + let sit for 5min, until thick and gelled.
  3. In a small bowl mash the banana, until egg-like.
  4. Whisk in almond milk + vanilla.
  5. Mix in flour, groats, chia seeds, cinnamon + baking powder until just combined.
  6. Stir in flax egg until combined.
  7. Pour into greased dish, spread evenly, and bake for 35-40min, until a toothpick comes out almost clean.

*Add 2t maple syrup or honey, if you want this a little sweeter.  Also feel free to add in 2T chopped nuts.

The result is a gooey, banana, breakfast cake!  The PB + honey + blueberries put this over the top!

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After breakfast, Kelsey picked me up for a morning excursion.

To Costco!  She needed to stock up the fridge + pantry, since they just moved here a few days ago.

I was playing paparazzi in Costco.  It was amusing.  For us at least.

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Costco is much more fun when you’re not by yourself.

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I learned how Kelsey picks out coffee…

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I’m pretty pumped about this organic cheese.  One of the workers says it sells like crazy.  This will definitely be packed in our cooler for the Telluride festival.  It’s a 5 day event, and while you could eat every meal from a vendor cart, that gets quite old.  I also don’t plan on finding too many veggie + gluten free meals.  Although I do know it should be pretty a pretty veg-friendly place.  We’re going to make a food plan tomorrow and then start preparing!

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Loaded UP!

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Sad face after getting yelled at by the worker at the check out.  Apparently, goofing around with cameras and not unloading your cart quickly enough, does not go over well.

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What did I buy?

  • organic cheeeeeeeese
  • toilet paper
  • toothbrushes
  • apples [great for music festival snacking!]
  • organic spinach

While supporting the big box stores, is not my favorite thing in the world, we balanced it out on our way home by stopping at the local food co-op.  I was out of my farm fresh eggs, which is always a major problemo.

Problemo solved.  I also picked up some delicious, fluffy, local organic kale.

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I enjoyed 3 eggs cooked with the pour, poke + spread method [the best!], a buttered piece of Udi’s GF toast [also local and delish!], sauteed kale with Colorado mushrooms, garlic + salt. 

Farm fresh eggs have much better flavor and cook up fluffier.  The best part is, the dozen only cost $3.29!  Typically around here, fresh eggs are about $4.50-5.50.  Still worth it in my book, since I don’t spend money on meat!

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Today, we’re headed down to Denver for the S. Pearl Street Brewgrass Festival.  It’s a gorgeous day out, so I think first, I’m headed out for some dog walking.

Catch you tomorrow!