The Famous Buckwheat Bake

Before I get to the recipe for today, I have some homework for you. I know how much you like homework…

I guess I’m a bad Cupcake Challenge contestant. I entered the contest, patiently waited for the voting to begin, and then completely forgot about actually telling all of you know about it!

Better late than never, right? πŸ˜‰

Rate high marks for me now!

And see my profile for the contest here.

My entry includes my Peanut Butter Chocolate Chip Cookie Dough Cupcakes with Chocolate Peanut Butter Frosting I made a while back.

I’ll love you forever and ever and ever…. and the contest ends on Sunday, May 1st!

I’ll reward you with a giveaway. πŸ˜‰

 

So, the recipe. I know why you’re really here.

My first attempt at the buckwheat bake turned out… interesting. Not bad, just not really perfect.

The taste was good, super moist and sweetly gooey, but not the way it was suppose to taste. And per usual, I didn’t follow the recipe. I subbed most of the buckwheat flour for my favorite protein powder. I do believe that was my downfall- only for the texture.

It definitely wasn’t like the original, the remixes, or the renditions. Nonetheless, it was tasty and a definitely recipe keeper. Ah, live and learn. Mistakes are life’s perfect teachers.

My Protein Buckwheat Microbake

  • 1/4 cup vanilla protein (Lifetime Life’s Basics Vanilla Plant Protein)
  • 1 tbsp whole sprouted buckwheat groats
  • 1 tsp cinnamon
  • 1/2 tbsp vanilla
  • 1/2 cup pumpkin puree
  • 1/4 tsp baking powder
  • 1 flax egg [1 tbsp ground flax meal + 2.5 tbsp warm water, whisked]
  • 1 tbsp chia seeds
  • 6 drops Vanilla Stevia (per Purple Bird Blog)
  • 2 tbsp Enjoy Life Brand chocolate chips (gluten and dairy free)
  • 2 tbsp almond milk

Mix all ingredients together in bowl. Transfer to coconut oil greased microwave safe bowl. Microwave in 1 minute increments until done (or looks done…).

I had to microwave the “bake” for 2 minutes, 30 seconds, in the microwave until semi done- the middle still slightly undercooked.

It still tasted great. Especially topped with greek yogurt and ripe, juicy, sweet, and luscious strawberries. *wipes drool from chin*


What was the recipe did you “remix” with slight undersuccess?

Did you enter the giveaway?

Rate/vote for me… please?!

24 thoughts on “The Famous Buckwheat Bake

  1. The bake’s a new one on me, but sounds good. I always remix… and I’m most excited about my whole new take on cheesecakes (will share more tomorrow).

    Congrats on entering the cupcake thing: I’ll mosey over and give you a boost.
    love
    Ela

  2. Oh how pretty! Love your little green dish!

    The first time I ever made Mama Pea’s dough balls, I didn’t mix them long enough and they didn’t hold their shape…or ANY shape for that matter! Luckily the second batch was a success, and I had the killer bicep on my mixing arm to prove it!

  3. yea girl! I so voted for you…I’ll keep trying to log in and see if I can do it multiple times. I LOVE that cupcake!! the protein buckwheat microbake is so right up my alley too. Ive never sprouted them before! Will give me a fun experiment this weekend!

  4. That is a decadent-looking cupcake! And gluten-free! I will vote for that.

    I’m always “remixing” things. Often it’s because a recipe sounds great but it’s not vegan, so I have to veganize, or I want to try a raw version of something. Always mixed results! But you never know if it’s gonna be brilliant or a bust until you try πŸ™‚

  5. I voted for you even though I am very resistant to the idea of homework right now. You are evil, but your cupcakes look too good.

  6. Voting now!!
    That bake looks so delicious. I love things like this. So easy to throw together and perfect for a quick but delicious meal!

  7. Thanks for stopping by my blog. It’s fun to find bloggers in the area! πŸ™‚

    I’ve never worked with buckwheat groats. The cupcake looks delicious.

    I “can’t” follow a recipe and always “tweak” it, and often when I’m baking, it gets me in trouble… I guess that’s why I love to cook but don’t bake very much… But I just made some rolls that turned out great despite all my “tweaks.”

    1. I sprout my own buckwheat. Just get the buckwheat groats (usually from a bulk bin)- make sure they’re raw/uncooked.

      Soak them in water overnight (a lot of water since those little guys soak up a good amount). Then put them in a strainer, rinse well, then let sit in strainer for two days (rinsing twice a day).

      You’ll have sprouted buckwheat in a jiff. πŸ™‚ no cooking required.

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