“You want a bite?” I kindly asked. He did.
After chewing thoughtfully, he told me, “I don’t like it.”
“Why?” I asked, “Because it’s buckwheat?”
“No, it doesn’t have any sweet in it.”
“Well, that’s because it’s for breakfast!”
And his snide reply?
“Oh, excuse me. I forgot you’re a stickler for ‘no sweets for breakfast.'”
Dessert for breakfast.
Fine. I’ll just eat the whole thing myself. Topped with peanut butter… and chocolate… Because he’s right. I believe breakfast is the best time to consume sweets. (The next best time is nap-time.)
Some of my favorites are:
- Banana Nut Butter Donuts
- Paleo Chocolate Sweet Potato Smoothie Bowl
- Easy Paleo Mocha Chia Pudding
- Almond Wanut Apple Crisp
No sharing required.
If your spouse is like mine, feel free to enjoy all of the non-sweetness of this wonderful breakfast alone. You might have to watch out for kids, though. Because even if you’re husband is like mine, your kids will still probably want to eat all your buckwheat breakfast brownie.
I guess that’s just #momlife though, eh?
Also note to all you toddler-mom bakers: check for bouncy balls before scooping out the buckwheat flour…
Buckwheat breakfast brownie.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Buckwheat Breakfast Brownie
Free from grain, gluten, eggs, dairy, and refined sugar.
1/2 cup + 2 tablespoons buckwheat flour
1 heaping tablespoon flax meal
2 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 teaspoon baking powder (I like to make my own)
6 tablespoons applesauce or mashed banana
1 teaspoon vanilla (I like to make my own)
6 tablespoons – 1/2 cup water (less water if using applesauce, more if using banana)
1/4 cup peanut butter
1/2 banana, sliced
2 tablespoons chopped dairy-free chocolate (I love to use my homemade honey-sweetened chocolate chunks!)
Preheat oven to 375F and lightly grease a 6-inch baking dish or pie plate.
Whisk together dry ingredients, then make a little well in the center.
Add remaining ingredients to the well, then mix quickly and thoroughly.
Pour and smooth into prepared pan and bake for 20-25 minutes, or until brownie springs back when lightly touched.
Spread with peanut butter and sliced banana, and sprinkle with chopped chocolate.
Adapted from Edible Perspective.
You’ll also love these delicious grain-free breakfast recipes!