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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. Danielle says

    April 5, 2012 at 1:44 pm

    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
    • Heather says

      April 5, 2012 at 8:01 pm

      DEFINITELY a good time to make it then 🙂

      Reply
  2. Ashley says

    April 5, 2012 at 12:59 pm

    SO excited that you liked the bake!!! The photos are so pretty!

    Reply
  3. kyleen says

    April 4, 2012 at 9:22 pm

    I’m in love with that thick layer of peanut butter on top of this buckwheat cake. Looks delicious!

    Reply
  4. Felicia (Natural+Balanced) says

    April 4, 2012 at 11:43 am

    i haven’t had one in forever, but i remember it was delicious and left me full for hours!

    Reply
  5. susan says

    April 3, 2012 at 5:20 pm

    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
    • Heather says

      April 4, 2012 at 10:10 am

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

      Reply
  6. Tina @ Best Body Fitness says

    April 3, 2012 at 1:33 pm

    I still have not had one of these but so need to!

    Reply
  7. Tiff @ Love Sweat and Beers says

    April 3, 2012 at 12:02 pm

    Looks great! I don’t think I’ve ever purchased and cooked buckwheat, but this seems like a good reason to try it.

    Reply
  8. Urban Wife says

    April 3, 2012 at 9:16 am

    I’ve never tried buckwheat! Shame on me.

    Reply
  9. Janelle says

    April 3, 2012 at 8:23 am

    This version looks DEE-licious! Thanks for the inspiration. 🙂

    Reply
  10. Gina @ Running to the Kitchen says

    April 3, 2012 at 8:21 am

    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
  11. DessertForTwo says

    April 3, 2012 at 7:57 am

    I’m so intrigued by this! gotta buy buckwheat now!

    Reply
  12. Liz @ Tip Top Shape says

    April 3, 2012 at 7:53 am

    Oohh this looks fantastic!!

    Reply
  13. Kristen says

    April 3, 2012 at 6:45 am

    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
    • Heather says

      April 3, 2012 at 12:51 pm

      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 🙂

      Reply
    • Ashley says

      April 5, 2012 at 12:58 pm

      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
  14. Claire @ Live and Love to Eat says

    April 3, 2012 at 6:23 am

    I’ve had a bag of buckwheat for a while now too – I bought it for this exact reason but haven’t bit the bullet yet. This weekend, for sure! 🙂

    Reply
  15. chelsey @ clean eating chelsey says

    April 3, 2012 at 5:33 am

    I’m guilty of this as well… with this EXACT recipe! I’ve been meaning to make it forever!

    Reply

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