Spinach Buckwheat Bake

It’s Friday.

It’s sunny out.

I have a gorgeous view of Mt. Hood.

Lanny’s in town.

I think I’ve found paint colors for my bathrooms.

The Timbers play Seattle tomorrow. Biggest rivalry ever.

I’m testing out my dairy allergy with Liberte Goat Milk Yogurt.

I’m hoping that I don’t react with it like I seem to do with everything related to cow’s milk. I have yet to really find a soy yogurt I’m fond of, and I almost miss yogurt more than cheese. I say almost because I can still sneak cheese from time to time in small amounts and live to tell the tale. Yogurt isn’t so kind. I was eating it daily when I had to give up dairy, so it’s been quite a transition [of course I call it transition, yet I’ve given up yogurt for well over two years now]. Not only do I miss the taste of it, but it was a pretty main source of my calcium and probiotics. I’m trying to get on the kombucha train [I’ve tried a couple of Kevita drinks in the past couple days. Decent. Living Greens > Original Coconut], but it doesn’t rock the protein/calcium combo that I know and love.

Speaking of keeping me full, I’m still in love with the buckwheat bakes for the most part. They’re definitely better than regular oats for me, but I still find my stomach starting to grumble by 10:30-11:00 after eating one at 7:30. I try to not eat lunch until at least 12:30 so I can keep my hunger at bay until I get home from the office, but you try telling your stomach off for almost two hours. See where that gets you. I usually try to drown it in water, and it helps. Usually.

This is the latest incarnation of the bakes. It sports a lovely shade of green [sorry for two green posts back to back!] thanks to spinach, but don’t worry you can’t taste it, and it’s still just as dense as a muffin. I dropped a small handful of chocolate covered espresso beans in it because why not? I usually top it with cashews and more banana but this time I included the cashews in with the buckwheat flour. There is also a surprise peanut butter center. You never know what I’m going to throw in.

Ingredients

• 1/4 cup buckwheat flour [ground from groats!]
• 1 tablespoon cashews
• handful of spinach
• 1/2 banana
• 1/4 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 tablespoon chia seeds
• 1/2 tablespoon agave
• 1/2 teaspoon vanilla extract
• 1 egg
• 2 tablespoons soy milk
• toppings of choice

Preparation

1. Start by grinding up your groats first. You want that flour.
2. Then add everything else to your Magic Bullet, blender, or food processor.
3. Pour into a bowl [I don’t even grease mine anymore because I’m never motivated enough to flip it out].
4. Top with any bake-ins you want–fruit, chocolate covered espresso beans, a tablespoon of peanut butter, etc
5. Microwave for 2 minutes.
6. Remove and add toppings.
7. Allow to cool.
8. Drink iced coffee out of a rad mug from No Idea records.