Ashley has been whipping up buckwheat bakes for as long as I can remember.
It wasn’t until she made a pumpkin version , that I knew I had to give the buckwheat bake a try.
One bite and I was in love. <3
I’ve been making these in * batches of 2 or 3* , popping them in the fridge, and using them as a quick breakfast I can take with me on the road.
Has anyone else found it *incredibly challenging to find buckwheat? *
Kasha; roasted buckwheat, is easy to find and great in fiber muffins, but it’s non-roasted counterpart is a tricky one to track down!
- 1/4 cup non-dairy milk
- 1 large egg
- 1/4 cup pumpkin puree
- 1 tablespoon maple syrup or raw honey
- 1 teaspoon pure vanilla extract