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?
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:
- I used a whole banana because I can’t just use half and be expected to eat the other half by itself. Ick.
- I used pecans instead of walnuts because that’s what I had on hand and they’re delicious.
- I used cow’s milk instead of almond milk…again because it’s what I had on hand.
- I did add a little sugar to it because I wanted it to be a teensy bit sweeter – about 1 Tbsp.
- 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 🙂
Leave a Reply