Bakes, oh boy!

Tomorrow, I will have a recipe for you that will melt your brain.  I am currently knee deep in chocolate and coconut flour and it’s decadent and dreamy and only around 160 calories.  oh yeah…you heard that right.

But for now, I simply have a recreation of one of Ashley’s infamous Buckwheat Bakes!  Unfortunately I do not have the time or energy to grind my own buckwheat flour, so instead I used Bob’s Red Mill brown rice flour which worked just fine!

 Now I actually used this version by KERF, and it’s all in the microwave, but it’s still absolutely delicioso!

G-Free Vegan Microwave Breakfast Bake

  • 1/4 cup brown rice flour (but really any G-free flour will work with this since it’s not an oven-baked thing
  • 1 tbsp raw oat bran
  • 1 tbsp chia seeds 
  • 1 tbsp flax + 1/3 cup warm water, sit for a few minutes 
  • 1/2 mashed super ripe banana 
  • 2 tbsp milk (I used almond but any milk will be fine)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp salt 
Mix flax with warm water and let sit.  Stir together dry ingredients, add to wet and add flax egg.  Stir up into greased or sprayed microwave-safe bowl or ramekin and nuke for 1:30 minutes or more if you want a firmer cake.  Top with whatever you fancy!

I sliced up the other half of that banana plus 1 tbsp TJ’s crunchy PB with flaxseeds and 1/2 tsp of unsweetened shredded coconut, and 1/2 tsp of agave nectar.

Warning: this is going to be your new crack.  Trust me.

And what I’ve got in store for you tomorrow? Let’s just say you’re either going to love me or hate me.  I can’t promise anything.


Published by The Curious Ally Cat

I'm a 34 year old adjunct professor and writer in Connecticut. People seem to like me because I am polite and I am rarely late.

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