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:
- 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 🙂
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?! 🙂
DEFINITELY a good time to make it then 🙂
SO excited that you liked the bake!!! The photos are so pretty!
I’m in love with that thick layer of peanut butter on top of this buckwheat cake. Looks delicious!
i haven’t had one in forever, but i remember it was delicious and left me full for hours!
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… 😉
haha aw, thanks 🙂 it’s just a nice release and a good way to get in some mommy time 🙂
I still have not had one of these but so need to!
Looks great! I don’t think I’ve ever purchased and cooked buckwheat, but this seems like a good reason to try it.
I’ve never tried buckwheat! Shame on me.
This version looks DEE-licious! Thanks for the inspiration. 🙂
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!
I’m so intrigued by this! gotta buy buckwheat now!
Oohh this looks fantastic!!
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.
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 🙂
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. 🙂
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! 🙂
I’m guilty of this as well… with this EXACT recipe! I’ve been meaning to make it forever!