Heather's Dish

Heather's Dish

Blog Love: Buckwheat Bakes

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This has been a long time coming.

You know when you see a recipe from a blog and you think, “THAT BLOGGER IS A GENIUS!  I’m going to have to make that ASAP…” and then you don’t for the looooooooooongest time because let’s face it:  life gets in the way?

 

No?

 

Just me?

 

I know I can’t be alone on this one…

But regardless, I have been meaning to make Ashley’s Buckwheat Bakes for the longest time.  I even went out and purchased buckwheat, a move I would never expect from myself in a million years, just to make it.  And then life happened and I lost the buckwheat to the deepest caverns of our tiny pantry.  Time stood still for that little bag of buckwheat.

 

It was probably pining away for its long-lost days of glory at Whole Foods where it had once been proudly displayed in the bulk aisle.

 

Y’all?  I think I ruined that buckwheat’s life…until now.  NOW it’s being redeemed!  Now it’s serving its purpose in life…and it could not be more delicious!

I don’t remember what it was that made me think of it.  Maybe the fact that I have no control over this tiny human in my life and I realized something that I can control is eating literally everything in my pantry.  I scavenged through the dark unknowns (aka the corners of said pantry) and came out with a treasure trove of unused obscure grains.  And the buckwheat – oh the buckwheat! – was screaming at me to use it!  To eat it!  To fulfill its destiny!

 

I’m sorry guys, I’m a little sleep deprived dramatic today…

 

And so I did.  I looked through Ashley’s blog, found the original post that I had bookmarked, and got cracking.  And I’m so glad that I did.

There were really only a few changes that I made to the original recipe:

  1. I used a whole banana because I can’t just use half and be expected to eat the other half by itself.  Ick.
  2. I used pecans instead of walnuts because that’s what I had on hand and they’re delicious.
  3. I used cow’s milk instead of almond milk…again because it’s what I had on hand.
  4. I did add a little sugar to it because I wanted it to be a teensy bit sweeter – about 1 Tbsp.
  5. I added shredded coconut…mainly because I can’t leave well enough alone and it was in my pantry.

I topped this baby with 2 Tbsp of peanut butter and a little drizzle of maple agave syrup and dug in, and it kept me full for hours!  Definitely a great thing to make ahead for quick breakfasts and lunches during the week, especially when Weston’s deciding to not take a nap and I just need to eat something immediately rather than cook lunch.

Thanks Ashley for such a fabulous recipe!  I’ll be making this part of my weekly rotation 🙂

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Comments

  1. Hello Heather!

    You made me smile with your post! I’m a little over that time in my life (caught up on sleep already), but I still remember every bit of it!

    I’ve always loved mushy/everything-mixed-together outcomes made with obscure grains, so I am really excited about trying it! Do you think that now, while my “tiny human” is taking a nap, is a good time?! 🙂

    Reply

  5. You are so inspiring! You cook AND blog, all while taking care of your new baby. My son is 7 months and I have only started to really cook again, when he was about 3 or 4 months old (and even then I cooked only sporadically…). Not to mention, my blog is being similarly neglected as my kitchen… 😉

    Reply

    • haha aw, thanks 🙂 it’s just a nice release and a good way to get in some mommy time 🙂

      Reply

  10. You will be obsessed. My bookmarks literally has it’s own folder dedicated to Ashley’s buckwheat bakes. My recent favorite is her protein cinnamon one (and it’s microwave cooked!) but I haven’t met a single one I didn’t like!

    Reply

  13. so by make ahead, how many days would you say these would keep and still keep their dignity? 2-3? I’m needing some whole grain made-ahead goodness in my pregnant breakfast routine asap.

    and kudos for cooking anything at all with a newborn, you rock the house sista.

    Reply

    • i would say 2-3 days is reasonable; if it’s any longer than that i’d just make sure to refrigerate it and then reheat in the microwave 🙂

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    • You can also freeze them and thaw in the fridge overnight then heat in the morning! I usually bake 4 at a time, let fully cool, then wrap in saran, foil, then a freezer bag. 🙂

      Reply

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