Name: Cherry Almond Breakfast Bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 banana (mashed); 1 egg; 3 tablespoons milk; 1/2 tablespoon coconut oil (melted); 1 tablespoon maple syrup; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 5 tablespoons buckwheat flour (ground buckwheat groats); 2 tablespoons almond flour; 1/4 teaspoon baking powder; pinch of salt; 1/4 cup frozen cherries (chopped + 5 more); 1 tablespoon almond butter

I slept until 12pm yesterday. Minus the 25 minutes I was up at 1:30 in the morning to let Ginger out, that equates to just about 13 hours of sleep. That’s what happens when you get that same amount of sleep except over the past 3 days. It was glorious.

Despite it being lunchtime, I wandered downstairs, threw on a pot of coffee and decided on a breakfast bake. No matter what time it is, I’m not the kind of person who can skip straight to lunch foods. I need my glass of OJ and something resembling breakfast before being able to stomach veggies (unless in an omelet) and other non-breakfasty foods. You have no idea how much that whole cold pizza in the morning thing people rave about grosses me out. The thought of it literally makes me want to gag. Besides it not being an acceptable breakfast item, pizza should just never be cold.

I made a smoothie the other day using frozen cherries (that I had completely forgotten were hiding in the freezer) which inspired this mid-afternoon breakfast.

Cherries + almonds are one of my favorite combinations. So in addition to using almond flour and sticking some cherries on top, there’s a hidden surprise of chopped cherries and almond butter in the middle.

See that gooey, uncooked looking middle? It’s not uncooked, just a perfect spot of drippy almond butter.

Eat it at 7am or 1pm, delicious at any hour.