A Very Edible Breakfast

by HEAB on March 7, 2011

Yesterday, I met up with Heather for lunch at The Turnip Truck. I love Heather, and I LOOOVVVEEE the Turnip Truck. Everything on the hot & cold bar is so fresh, and it’s cheaper per pound than Whole Foods….which makes CD a very happy boy. :)


We had a great time talking over some really random plates of food…


I couldn’t decide between breakfast and lunch, and so I piled my plate with collard greens, roasted cauliflower, baked fish, bacon, and sausage…after all, bacon makes everything better.

Heather and I were talking about some of our favorite bloggers (Hey Christin!). Ashley’s name kept coming up, and I mentioned that I’d had her buckwheat bake bookmarked for forever, and Heather told me I must try the coconut stuffed version. So I made it for breakfast this morning but didn’t have all the ingredients on hand. Therefore, had to HEABify a bit…


Instead of buckwheat, I used oat groats and HEABified coconut milk rather than almond milk. There were no bananas or blueberries to be found in our kitchen, and so I subbed about 1/2 cup canned pumpkin for both and used NuNaturals vanilla stevia drops in place of the maple syrup (7 drops). My toppings were more coconut cream and cinnamon.


For some reason, my vegan baked goods always come out looking like chicken patties. I blame the pumpkin.

Thanks to Heather for reminding me to try this (click here for her version) and many thanks to Ashley for sharing such a delicious recipe! I loved the coconut cream layer in the middle, and I’m already thinking of different variations. Next up is a dark chocolate stuffed oat bake topped with tahini. I can’t wait!

Speaking of chocolate and tahini…


Yesterday’s mystery breakfast was toasted quinoa flour cooked in water. It was so creamy and cooked up in less than 10 minutes. Perfect for a cold Sunday morning!