Before I get to the recipe for today, I have some homework for you. I know how much you like homework…
I guess I’m a bad Cupcake Challenge contestant. I entered the contest, patiently waited for the voting to begin, and then completely forgot about actually telling all of you know about it!
Better late than never, right? 😉
And see my profile for the contest here.
My entry includes my Peanut Butter Chocolate Chip Cookie Dough Cupcakes with Chocolate Peanut Butter Frosting I made a while back.
I’ll love you forever and ever and ever…. and the contest ends on Sunday, May 1st!
I’ll reward you with a giveaway. 😉
So, the recipe. I know why you’re really here.
My first attempt at the buckwheat bake turned out… interesting. Not bad, just not really perfect.
The taste was good, super moist and sweetly gooey, but not the way it was suppose to taste. And per usual, I didn’t follow the recipe. I subbed most of the buckwheat flour for my favorite protein powder. I do believe that was my downfall- only for the texture.
My Protein Buckwheat Microbake
- 1/4 cup vanilla protein (Lifetime Life’s Basics Vanilla Plant Protein)
- 1 tbsp whole sprouted buckwheat groats
- 1 tsp cinnamon
- 1/2 tbsp vanilla
- 1/2 cup pumpkin puree
- 1/4 tsp baking powder
- 1 flax egg [1 tbsp ground flax meal + 2.5 tbsp warm water, whisked]
- 1 tbsp chia seeds
- 6 drops Vanilla Stevia (per Purple Bird Blog)
- 2 tbsp Enjoy Life Brand chocolate chips (gluten and dairy free)
- 2 tbsp almond milk
Mix all ingredients together in bowl. Transfer to coconut oil greased microwave safe bowl. Microwave in 1 minute increments until done (or looks done…).
I had to microwave the “bake” for 2 minutes, 30 seconds, in the microwave until semi done- the middle still slightly undercooked.
It still tasted great. Especially topped with greek yogurt and ripe, juicy, sweet, and luscious strawberries. *wipes drool from chin*
What was the recipe did you “remix” with slight undersuccess?
Did you enter the giveaway?
Rate/vote for me… please?!