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An Apology and a Cake

We can’t believe it’s been five whole days since our last post!  That is officially a record for us.

But don’t worry, we’re going to make it up to you!  Because today we’re bringing you a delicious recipe.  A recipe that we told you about last week, but have still not posted about, an entire week later!

So how do we repay you?  Why, with cake, of course!

…For breakfast 🙂

We recently posted about our Red Velvet Buckwheat Bake, and we honestly thought it couldn’t be topped, but this new version will definitely give it a run for it’s money!

We realize that we just gave you a recipe for a buckwheat bake, but honestly, can you ever get tired of eating cake for breakfast?

We can’t.  Especially if it means eating this Lemon Poppy Seed cake.

There are only two words you need to describe this creation- ridiculously delicious.  It was bursting with fresh lemony flavour, and the poppy seeds add a bit of texture to it that takes it up to a whole new level of deliciousness.  Topped with a bit of drippy coconut butter and a dollop of raspberry jam, this was breakfast perfection!

Since we have now posted several buckwheat bake recipes, we thought now is a good time to give you some advice on substitutions you can make, since we realize that not everyone has chia seeds, buckwheat flour and buckwheat groats in their pantry!  So here’s a list of handy substitutions you can make so everyone can enjoy the magic that is the buckwheat bake!

  • If you don’t have chia seeds, you can substitute an equal amount of ground flax seeds, or you can omit them entirely.  The texture will be slightly different if you opt for the latter, and your bake will be slightly more delicate, but it will still taste delicious- we promise 🙂
  • If you don’t have buckwheat flour, any other flour will most likely work.  We really enjoy oat flour for a slightly different flavour, but feel free to try whatever you have in your cupboard!
  • If you don’t have buckwheat groats, you can substitute steel cut oats (we have done this several times before) or even try using rolled oats.  They’re really just there to add a bit of bulk and some texture.

So now none of you has any excuse not to make a buckwheat bake!

We promise, you won’t regret it! 🙂

Lemon Poppy Seed Buckwheat Bake

Prep: 5 min
Bake: 30-35 min
Serves: 1


1/4 c. buckwheat flour
1 tbsp chia seeds
1 tbsp buckwheat groats
1/4 tsp baking powder
1 tbsp poppy seeds

1/3 c. less one tbsp plain yogurt
1 tbsp honey
1/2 lemon, zested
1 tbsp lemon juice
2 tbsp milk
1 egg


Preheat the oven to 350F

Stir together all dry ingredients in a small bowl.

In a separate small bowl, stir honey into the yogurt.  Add all other ingredients and stir to combine.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour batter into a large greased ramekin or bowl and bake for 30-35 min.


What is your favourite breakfast?  Have you ever had a buckwheat bake?


Red Chocolate

We think it goes without saying that we are chocoholics.

For anyone who’s been reading our blog for a while now, this is probably not new news.  Chocolate pudding, chocolate peppermint patties, chocolate brownies, chocolate pancakes, chocolate sauce, chocolate crepes, chocolate granola, chocolate cookies… heck, we even put chocolate in our chili!

But of course, chocolate cake is the king of all chocolate creations!

Obviously we’ve always been die-hard fans of a rich and decadent chocolate cake, and we’ve always believed that there was absolutely no way chocolate cake could be improved upon.  After all, it’s the best, right?


Only a short while ago, we were introduced to red velvet chocolate cake!  Our lives may never be the same.

Ok, so we know what you’re thinking.  Red velvet is just chocolate cake with red colouring added to it- what’s the big deal?  Well we don’t know what the big deal is- we just know that it’s awesome.

So of course we thought, why not have red velvet cake for breakfast?

We think that’s entirely logical, don’t you?

Red velvet buckwheat bake- does it get any better?  We have made plenty of buckwheat bakes before, but this one is definitely one of our all-time favourites!

Of course, we didn’t simply dump red food colouring into our buckwheat bake.  No, we got more creative (and healthier!) than that!  What is our secret ingredient?

Beets!  Nature’s food die 🙂

Yes, beets.  They’ll stain you’re hands, they’ll stain your clothes, and they’ll stain your buckwheat bakes!

So for all you staunch chocolate cake-lovers out there, we encourage you to give red velvet a try… starting with breakfast! 🙂

Red Velvet Buckwheat Bake

Prep Time: 5 min
Bake Time: 30-35 min
Serves: 1


1/4 c. buckwheat flour
1 tbsp buckwheat groats
1 tbsp chia seeds
1 tbsp cocoa powder
1/4 tsp baking powder

1/4 large beet
1/3 c. plain yogurt
2 tsp honey (or other liquid sweetener)
1 egg
3 tbsp milk of choice


Preheat oven to 350F.

In a small bowl, combine all the dry ingredients

Put the beet in your food processor and blend to roughly chop it.  Add the yogurt and honey and blend until fully combined and smooth.  Add the rest of the wet ingredients and blend until smooth.

Add the wet ingredient to the dry and mix just until combined.  Pour batter into a large greased ramekin or a bowl, and bake for 30-35 minutes, or until firm.  Top with optional “cream cheese” icing:

2 tbsp cottage cheese
2 tsp vanilla protein powder
1/8 tsp vanilla extract

Blend all ingredients together in a small blender or food processor and dollop on top of your buckwheat bake.


Are you a chocolate-lover?  Have you ever tried red velvet cake?

What I Ate Wednesday: Savoury Buckwheat bakes and a New Routine

We think that Fall is finally starting to move in.  In fact, yesterday was the first time that either of us had to wear a long-sleeve shirt on our run since the spring!  And to top it off, we got word from our brother that they closed our pool at home.  <sigh>, Good bye, summer!

But as sad as we are to say farewell to the warm temperatures and long sunny days, not everything about the coming of Fall is bad!  We actually have many things to be excited about for what we’ve both agreed is our second-favourite season. (Come winter, though, we’ll be singing a different tune!)

Fall is great for a number of reasons:

Cross Country season starts!

Pumpkins and Squash are suuuper cheap!


Being back in London

Starbuck’s Pumpkin Spice Latte!

And of course who doesn’t love the satisfying crunch of leaves under your feet?

And now that Fall is in the air, Jenn’s theme for What I Ate Wednesday this month just seems so appropriate!

Yes, this is also the time of year when many of us are heading back to school, or at least settling back into a more consistent routine, which makes it the perfect time to begin some good new habits!  Think of it as an early new-years resolution 🙂

For us, the start of school means a more regimented workout routine.  We have practice every day at 4:30, which we actually like because we no longer have to think about scheduling our workouts in- that part’s already done for us! 🙂

The big change we notice this time of year is meal patterns.  More specifically, planning and making meals has to be much more pre-planned.  This holds true particularly on Thursdays, when we have class from 11:30am-8:30pm with no breaks.  That means that we have to pack a lunch and a dinner that day, along with some snacks. (Luckily that is our day off from practice, so at least that’s one less thing to worry about!)

Our new routine is to prep our dinner on Wednesday night, and make our lunch Thursday morning. Yes, we could just buy our dinner on campus, but its so expensive, and usually not as healthy as what we could make at home (or as delicious 🙂 )

Dinner has to also be easily-pack-able and portable.  And delicious. Did we say that already?

Enter the savoury buckwheat bake.

This was our first time making a savoury variety of one of our favourite breakfasts, and the only thing we could think was “why haven’t we done this before!?!”

Pear and Cheddar buckwheat bake… the perfect comfort food right before you enter into your last three hours of class during the longest. Day. Ever.

With a little rosemary thrown in there, this little dinner cake hit the spot and kept us both going through that last night class.

Fruit and cheese.  The perfect combination!  We don’t really have much more to say about this little creation, other than that it was extremely delicious and, when paired with a little die salad, was filling enough to last us straight through our 3-hour night class.

So if you’re a buckwheat-bake lover like us, don’t hesitate to branch out and try one for dinner, we promise you wont be disappointed!

Pear and Cheddar Savoury Buckwheat Bake

Prep Time: 10 min
Cook Time: 30 min
Serves: 2


1/2 c. buckwheat flour
2 tbsp buckwheat groats
2 tbsp chia seeds
1/2 tsp baking powder
2 eggs
4 tbsp milk
2/3 c. plain yogurt
1 pear, diced, leaving a few slices left over for topping
1/4 c. cubed cheddar cheese, plus extra for topping
1 1/2 – 2 tbsp. dried rosemary
1/4 tsp salt


Pre-heat oven to 350.

Combine all dry ingredients in one bowl and all wet in another. Mix thoroughly, stirring in the cheese, pear and rosemary. Pour into two greased bowls or ramekins, and top with pear slices and extra cheese.

Bake for 30-35min, or until done.



Chocolate vs. Vanilla: The Great Debate

We’re chocolate girls through and through.

Nine times out of ten, if chocolate is an option, you can be sure that we will choose it over anything else.

But even the craziest chocoholics get a hankrin’ for vanilla sometimes, right?  So what do you do when you want both?


Because who says that chocolate and vanilla can’t live together in harmony in the same delicious little breakfast cake?

Yes, this is a chocolate-vanilla marble buckwheat bake.  Maybe chocolate and vanilla have had a rocky relationship in the past, always being pitted against one another in the race for favouritism, but we think that this buckwheat bake is changing things.  As a matter-of-fact, we think they could even be friends now!

But even the most radical of buckwheat bakes are not complete without some kind of topping…

Enter chocolate-protein frosting.  Yumm 🙂

Here’s the quick and easy steps to making a marble buckwheat bake:

1. Make 1 recipe of vanilla batter and one of chocolate. (you could try doing a half of each, but that would require half an egg, which is too finicky for our liking!) Besides, wouldn’t you like to have one left over for tomorrow’s breakfast?

2. Once you have both batters ready, drop spoonfuls of each batter into your prepared dish, alternating between the vanilla and the chocolate.

3. Using a knife, carefully swirl the two flavours together, being careful not to blend them, as the chocolate will cover up the vanilla, since its darker.


Chocolate and vanilla, living in harmony 🙂

So today, we encourage you to forget which one you prefer, give chocolate and vanilla a chance to co-exist, and dig in…

Because there are too many other things in life that are more important than deciding between two delicious flavours. 🙂

Chocolate-Vanilla Buckwheat Bake

Prep time: 5 min

Bake Tim: 30 min

Serves: 2


For the chocolate:

1/4 c. buckwheat flour
1 tbsp cocoa powder
1/4 tsp baking powder
1 tbsp chia seeds
1 tbsp buckwheat groats
1/2 banana, mashed
1 egg
3 tbsp milk
1/2 tsp vanilla extract
1 tbsp honey or maple syrup

For the vanilla:

1/4 c. oat flour (we thought buckwheat flour would be too dark)
1 tbsp vanilla protein powder
1/4 tsp baking powder
1 tbsp buckwheat groats or steel-cut oats
1 tbsp chia seeds
1/2 banana, mashed
1 egg
3 tbsp milk
1 tsp vanilla extract
1 tbsp honey or maple syrup


In a medium-sized bowl, combine the dry ingredients for each flavour separately.  Combine the wet ingredients for each flavour in a small bowl (again keeping them separate).

Add the wet ingredients to the dry ingredients and stir until fully incorporated.

Spoon each batter into 2 greased oven-proof dishes, alternating between the flavours, as above, and swirl.

Bake at 350C for 30-35 minutes, or until the cakes are set and a toothpick inserted in the middle comes out clean.


Which do you prefer – chocolate or vanilla? (We know, we know, after all our talk about not deciding, now we’re making you choose!)