chocolate buckwheat breakfast

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Ever since I bought that bag of marshmallows, there have been about 73 ideas floating around in my head on ways to use them.  I’m hoping to get to at least 2 of them, before eating them all out of the bag one by one.

My first thought was obviously some type of s’mores recipe.  However, I haven’t found gluten free grahams yet and haven’t tried making them on my own. 

I invited Kelsey over for breakfast on Saturday, and we chowed down on 2 buckwheat bake concoctions.

The first:  Sadly, this recipe involved no marshmallows at all.  But it did involve sweet, ripe cherries!  Organic cherries were on sale for $2.99/lb at WF, so I couldn’t resist grabbing a bag.  I’ve made a cherry almond vanilla buckwheat bake before, but never a chocolate version.

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Cherry Almond Chocolate Buckwheat Bake [serves 1]

  • 1/4c raw buckwheat flour [ground from raw groats in a blender]
  • 1T raw buckwheat groats
  • 1/4t almond extract
  • 1T unsweetened cocoa powder
  • 1/2T vanilla
  • 2t maple syrup
  • 1/3c chopped cherries
  • 1/2 large banana
  • 1/4t baking powder
  • 2T chopped almonds
  • 1 large egg
  • 1T chia seeds
  • 3T almond milk
  1. Preheat oven to 350*
  2. Mash banana, until very wet. 
  3. Whisk in egg, milk, almond extract + vanilla.
  4. Mix in buckwheat flour, buckwheat groats, cocoa powder, baking powder, chia seeds, and almonds.
  5. Min in cherries.
  6. Grease a small oven-safe dish, add mixture, smooth, and bake for 30-38 minutes. [Depends on the size of your mini pan.  I used a personal size soup crock.  You can also use 2-3 muffin tins, which results in a shorter baking time]

*You can use 1 flax egg [1T flax meal + 2.5T warm water, whisked], instead of 1 large egg

*Because of the altitude + dryness in Colorado, I use 4T milk and raise the oven to 375*

*Use 2.5T applesauce, if you don’t like banana.

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Drizzled with a little maple syrup, for Saturday breakfast perfection.

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The second:  Chocolate buckwheat bake with melted chocolate + marshmallows on top?!?!

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No no, those marshmallows need to be toasted!!

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Thank you oven broiler.  I am a huge fan of yours!

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I cooked a chocolate buckwheat bake, with applesauce instead of banana.  Then after baking, I flipped it out of the mini crock and onto a baking sheet.  I topped it with 90% dark chocolate and vegan/GF marshmallows, set the oven to broil and watched it closely.

In 2-3min we had chocolate marshmallowy goodness.  And still a super healthy breakfast, packed with fiber, healthy fats, protein, etc. with a little side of sweetness.  Ahh, balance!

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Chocolate Marshmallow Buckwheat Bake [serves 1]

  • 1/4c raw buckwheat flour [ground from raw groats in a blender] 
  • 1T raw buckwheat groats
  • 1T unsweetened cocoa powder
  • 1/2T vanilla
  • 2t maple syrup
  • 2.5T unsweetened applesauce
  • 1/4t baking powder
  • 1 large egg
  • 1T chia seeds
  • 3T almond milk
  • marshmallows
  • dark chocolate
  1. Preheat oven to 350* 
  2. Whisk in egg, milk, applesauce + vanilla. 
  3. Mix in buckwheat flour, buckwheat groats, cocoa powder, baking powder and chia seeds.
  4. Min in cherries.
  5. Grease a small oven-safe dish, add mixture, smooth, and bake for 30-38 minutes. [Depends on the size of your mini pan.  I used a personal size soup crock.  You can also use 2-3 muffin tins, which results in a shorter baking time]
  6. Remove bake from baking dish, place on pan and preheat your oven to broil.
  7. Place chocolate + marshmallows on top and broil, with the door cracked open, watching very carefully.  Pull out when browned.

*Because of the altitude + dryness in Colorado, I use 4T milk and raise the oven to 375*

*You can use 1 flax egg [1T flax meal + 2.5T warm water, whisked], instead of 1 large egg

*For an extra treat, try baking 1/4c of marshmallows IN the bake!

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While the marshmallow recipe may look more enticing at first glance, neither of us could pick a favorite!  You’ll just have to test them both out for yourself and report back. :)

Ashley