Tag Archives: Bake

Banana Buckwheat Breakfast Bake

Isn’t that a great alliteration?  I didn’t even try, it just fell onto the page like manna from heaven.  Chocolate-y, banana-y, buckwheat-y manna.

In all seriousness, this is by far the best breakfast I have ever had.

I’m so serious that I had to make that into a giant font to be sure that you saw it.  The BEST breakfast, including every time I have ever gone to Toast, the most amazing breakfast eatery downtown.

It also helps that it’s super healthy and versatile–this recipe makes a great base breakfast bake, and then you can top it with whatever you want!  I used the edible perspective’s blog again, because apparently she is the world’s expert on exactly what I want to eat in the morning (thanks!).  I adapted it just slightly, so use mine or hers, and definitely check out her site for other fantastic breakfast ideas.  That woman is a genius.

Meet buckwheat.

Fritz read about buckwheat in Men’s Health and asked me to try some, because the mag said that it contains high amounts of rutin (a “flavonoid that has potent antioxidant properties”) and magnesium.  It’s also high in fiber and happens to be gluten-free, for those of you who avoid wheat.

Banana Buckwheat Breakfast Bake  (original recipe here)

  • 1/4 C ground raw buckwheat groats (you can grind them in a food processor, spice grinder, or coffee grinder)
  • 2 T raw buckwheat groats
  • 1/2 banana, roughly mashed
  • 1/2 t vanilla extract
  • 1/3 C skim milk
  • 3 t unsweetened cocoa powder
  • 1 flax egg (1 T ground flax in 3 T warm water) or one egg
  • 1 T chia seeds
  • 1/4 t baking powder

Preheat your oven to 350 degrees.  Combine all the ingredients in a small mixing bowl.

Grease a small one-serving pan or bowl (I use spray canola oil) and bake for about 30 minutes, until cooked through.  I happened to have a few mini-bundt pans, and I decided to make not one, not two, but three tiny portions for myself.

Let them cool for a minute or two, then flip upside down and pop out onto a plate.  These needed a fork to just encourage them to release from the bundt pans.

How adorable can you get?!  And the best part is, with three breakfast bakes, I got to pick three different toppings.

Oh yes.  Just feast your eyes upon that.  I used the rest of the banana with a tiny drizzle of maple syrup, natural peanut butter with a bit of honey on another, and Palmer’s natural blackberry jam and the third.  Oh. My. Goodness.

Obviously I had to eat the banana one first (I may or may not be obsessed with bananas), and then the last two together as some sort of miraculous peanut butter and jelly breakfast beauty. 

Try this as soon as you can.  Run, do not walk, to your kitchen.  Make this miracle happen in your own belly.

Also, here’s something cute–Fritz snapped a picture of Henry and I sleeping in this morning:

If you didn’t know already, Henry is a (classically) trained assassin, and therefore actually sleeps with one eye open.  He knows exactly what is going on at every second in every minute in every day.  So don’t try to take him by surprise.

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Croque Monsieur

This post is allll about breakfast.

I used to never eat breakfast–as recently as several months ago.  I knew all the facts about people who eat breakfast being thinner and healthier and blah blah blah–but what I felt is that it was a very easy time to skip eating ’cause I wasn’t that hungry.

Until lunchtime came around, and dinner…and post dinner snacks.  I would eat a lot later in the day–because when you’ve run your body on no fuel all day, it tends to try to get even.

So a few months ago I heard a trainer on MTV’s I Used to Be Fat (of all things) talk about how important breakfast is.  Nothing I hadn’t heard before, but this time I was ready to hear it.  With the last year of much healthier eating under my belt, the idea of a big breakfast resonated with me.

And now I have an excuse to eat a giant bowl of Greek yogurt and bananas, or eggs on toast, or oatmeal in any form imaginable.  Breakfast is now my favorite meal of the day.  I live for breakfast! 

First up is a breakfast bake.  I used a recipe from a fellow breakfast-lovin’ food blogger the edible perspective.

I used her recipe exactly, so I’m just gonna give you the link.  This is my first time ever attempting a microwaved-cookie-cake type breakfast, so once I become familiar with it and start making up my own recipes, I’ll post them for you to try.  Until then, enjoy hers–banana breakfast cookie.

Here’s what mine looked like:

Next up:  a Croque Monsieur.

I last had one of these in 8th grade French class with Mrs. Holmes, and it came to me as something Fritz would really love–so I made him one!  He says that in South Africa, french toast is generally a savory food, not a sweet one.  It must have been quite the culture shock to move here and be confronted with my dad’s award-winning (I just awarded it) confectioner’s sugary, buttery, swimming in maple syrup absolute best french toast of all time.  I mean it.  That french toast is seriously the bomb dig.  If you want to come over for breakfast sometime, I’m fairly sure I can convince Dad to make it for you.  You’ll never be the same.

Croque Monsieur (serves one)

  • 2 slices whole-wheat bread
  • 1 egg, beaten with a T or two of milk
  • Cheese (I used about 1/8 C grated cheddar)
  • 2-3 slices ham (I went non-traditional and used pastrami)
  • salt and pepper to taste

 

If you’ve ever made french toast or a grilled cheese sandwich, you are all set for this.  Just combine ’em.

First, dip the bread in the egg/milk mixture until soaked through.  Cook on a buttered/canola oil sprayed griddle over medium/medium-high heat until golden brown on both sides.  Place cheese and meat in between the slices, reduce the heat a bit (don’t want to burn the bread!), and continue to cook until the cheese is melted.

Slice down the middle and serve. 

Enjoy watching Fritz’s eyes widen and jaw drop.  Breakfast??  This is a breakfast food??

 Bon Appétit!

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