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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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!