Cookin’ in the Crock

This morning I found a way to use our new soup crocks!

I jumped on the bandwagon with the rest of the blog world and tried Ashley’s Buckwheat Bakes!  After several other bloggers tried them and loved them, so we gave it a try this morning.

Blueberry Buckwheat Bake For Two (inspired by Ashley’s Blueberry Buckwheat Muffin Bake)

  • 1/2 cup buckwheat flour
  • 2 Tbsp whole buckwheat groats
  • 1 banana
  • 1 Tbsp vanilla extract
  • 1 tsp cinnamon
  • 6 Tbsp milk (I used coconut)
  • 2 tsp baking powder
  • 2 flax eggs (2Tbsp flax with 5Tbsp warm water mixed and let them sit for 3-5 min)
  • 1 Tbsp chia seeds
  • 2 tsp agave nectar (or honey or maple)
  • 1 cup blueberries
  1. Preheat oven to 350°.
  2. Mash banana with fork until creamy.
  3. Mix in vanilla, milk, and cinnamon.
  4. Mix in flour, buckwheat groats, baking soda, chia seeds, agave, and blueberries.  Last, mix in flax egg.
  5. Pour into greased soup crocks or muffin tins.
  6. Bake for 30-40 minutes.  (Mine took 40)

This was wonderful!!  It was huge and it kept me full for hours.

Luvy even approved.

We weren’t hungry for lunch until 1:30 or 2.  Since we were out, we decided to try Simply Thai.

Neither of us had ever been there before, but it had great reviews!

Luvy got the Chicken Pad Thai, and I got the Pad Kee Mow with vegetables.

They made mine with extra vegetables instead of tofu or meat, and they special made it with less oil and no soy!!

They were so accommodating.  I didn’t love my meal, but I think I would like one of their curries MUCH better.  Luvy really liked what he got.  We will definitely go back!

I hope your Saturday was as lovely as ours!!


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