Blackberry Buckwheat Bake

Aha! I remembered!

Unfortunately, the photo is taken with my phone. For some reason, my camera has been picking up this awesome black fleck in the lower right side that shows up when I have the aperture higher than 5.6. It’s definitely on the camera as it’s showing up on both the fish-eye and 50mm lenses. I’ve tried cleaning the sensor, but that didn’t do anything. I don’t know what to do short of taking it somewhere for cleaning. I don’t know that I trust myself to do it. Any suggestions?

My dinner last night consisted of two of the honey rolls and 4 oz of leftover ham. That’s it. I ate it while standing in front of the kitchen sink, watching the crazy people in the AM/PM parking lot. Dinner and a show!

I had an ambitious to-do list last night that included taking Roma to the park, finishing my finance exam, uploading photos, vacuuming up the 400-tons of dog hair, putting up the new blinds [that may or may not have been sitting in a half opened box in front of the kitchen window for almost two weeks] and making cookies. I got as far as uploading photos before my body was punishing me for getting only five hours of sleep the night before. I blame this desk. It took almost two hours to get it put together. Starting it at 11pm was a brilliant idea. Needless to say, I went to bed surrounded by dog hair.

So this is my favorite buckwheat bake to date. I stopped putting the Amazing Grass in it. I think I’m allergic to something in it. I’m not going to go to the trouble to confirm it. I’m just going to stop using it. I’m also out of chia seeds [and far too lazy to walk across the street, apparently], so this was made with flax. The yogurt and banana keep the cake extra moist, and topping it with peanut butter, banana, and chocolate covered espresso beans is just good.

Ingredients

• 1/4 cup buckwheat flour [grind it from groats!]
• 1 tablespoon raw cashews
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• 1/2 banana, mashed
• 2 tablespoons plain yogurt
• 1 egg
• 1 tablespoon flax
• 5-6 frozen blackberries

Preparation

1. Place all of the ingredients, except for the blackberries, into your magic bullet, blender or food processor.
2. If the mixture gets a little too thick, add a splash of water or milk.
3. Pour into a microwave safe bowl [make sure to grease it if you really want to flip it out onto a plate[.
4. Plop the frozen berries on top. They will cook and sink as you cook.
5. Microwave for 2 minutes.
6. Top with whatever you like. Or eat it plain.