Quick Quinoa-Buckwheat Skillet Bread (SRC)

Sometimes a girl just needs some bread. While I eat grain-free dishes at times and I love my veggies, nuts and protein,  I certainly can’t resist a good slice of bread. Whether it’s dense and chewy or light and airy, I will take bread in any form. Of course, finding it and/or making it gluten-free can be a more laborious task.
quinoa buckwheat skillet bread2What if I told you that you could make this bread in 20 minutes from start to finish…without using an oven? Literally. I had no excuses, I just HAD to!

quinoa buckwheat skillet bread bite2

It’s Secret Recipe Club reveal day again and this month I was assigned to JJ’s beautiful blog, 84th & 3rd. JJ has a captivating writing style, and when paired with inventive, healthy recipes and drool-worthy photos, I was sold on both her and her food. I have bookmarked a slew of recipes, but I was immediately drawn to her tag labeled “Crazy Creations”. I am all about experimenting with something different, and the first recipe that caught my eye was her Purple Carrot Anniversary Pie. I was set on making this dish but couldn’t locate purple carrots anywhere…while I could have used orange carrots, I thought the purple ones added to the novelty and opted to add this to my “must make list” for a later date.

I then spotted her Quinoa Buckwheat Skillet Bread, and I happened to be in the mood for bread to accompany my lentil stew I was making for dinner. Perfect timing…and it was delicious! Soft and light in the middle with a slightly firmer “crust” on the outside, this bread is versatile, super tasty…and did I mention EASY? I thoroughly enjoyed the earthy taste of the buckwheat and quinoa, and I topped a slice off with melted ghee right out of the oven…yep, food heaven.

I opted for the dairy-free version with the almond milk and lemon juice instead of yogurt. I didn’t want to “mess with” the original recipe too much but I look forward to adding in different spices, herbs and possibly other goodies…I’m thinking about a cheese and jalapeños variation! Thank you JJ for this gem of a recipe!

quinoa buckwheat skillet bread bite1
Quick Quinoa-Buckwheat Skillet Bread
(recipe from 84th and 3rd)
Gluten-free, Nut-free, Refined Sugar-free, Dairy free, Soy-Free, Vegetarian friendly


  • 1/3 cup quinoa flour
  • 1/3 cup buckwheat flour
  • 1/3 cup water
  • 1/3 cup unsweetened almond milk + 1 tsp lemon juice OR 1/3 cup natural yoghurt (use non-dairy options for dairy-free)
  • 1 egg, whisked
  • pinch of sea salt
  • 1/2 tsp baking soda, sifted
  • coconut oil, olive oil, butter or ghee for cooking (coconut oil is my fav!)


1. Use a fork to whisk all ingredients except baking soda. Let batter rest for 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat (I used medium-low because mine cooked more quickly).

2. Mix sifted baking soda into batter – it should start to bubble. Grease pre-heated pan with a bit of oil/butter, pour in all batter and shake pan slightly.

3. Cook 6-7 minutes. Run spatula around edge, flip carefully, cook 5-6 minutes. Turn out onto rack to cool.

Ideas for serving: Slather with butter/Earth Balance or your favorite nut butters and/or jam or jelly. Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with sandwich fillings – or really any other sandwich ingredient you could imagine.

If there is any left store in fridge until needed. It also toasts really well.


  • Fancy it up: flavour with herbs like oregano and thyme to make it more savory or spices like cinnamon and cloves to sweeten it up.
  • The vegan attempt: JJ tried this without an egg and it just doesn’t work the same way – proceed at your own risk…
  • Make it bigger: Could you? Definitely, just keep the flours/water/yoghurt at a 1:1:1:1 ratio. You can go up to 1/2 cup of each for one egg although I’d increase the baking soda to a slightly heaped tsp. Then just multiply from there as you wish – BUT remember you still have to flip it… so try it out as is in a small skillet before you go too crazy.

quinoa buckwheat skillet bread bite3

For more recipes from this month’s reveal, click below!


Carrot Cake Crunch Bowl

I’ve been loving on my “crunch bowls” or “dessert soups” for snacks or breakfasts. It’s more satiating and longer-lasting than a bowl of cereal with all the texture and flavor that I crave.

Lately I’ve been in the mood for carrot cake and warm spices so when I was short on time and had an abundance of baby carrots, I knew just how to use up a few. Too lazy to pull out the juicer (and clean it), I opted for a speedy blender bowl with a carrot cake-inspired recipe!

Side note: I had good intentions when I bought a juicer but I have yet to use it since the first few times I’ve pulled it out. I have a weakness for kitchen gadgets but ones that require a bit of cleaning have been set to the side with my schedule these days…excuses, excuses 🙂 My speedy blender came to the rescue, again!

If you aren’t keen on slurping this “dessert soup” from a bowl, sip this from a glass in smoothie form 🙂

Carrot Cake Crunch Bowl (inspired by my Recovery Crunch Cereal Bowl)


6-7 baby carrots, chopped
1/2 cup plain coconut milk yogurt (can use cottage cheese, tofu or other yogurt for variations)
1/2 cup unsweetened coconut milk  (or other non-dairy milk)
1/4 cup fresh or frozen pineapple (can omit
1/2 scoop vanilla protein powder, optional
splash of pure vanilla extract
1/4 tsp ground cinnamon (or more to taste)
1/8 tsp ground ginger
1 medjool date or drizzle of honey or agave (do not use honey if vegan)
4-5 ice cubes

For serving
2 Tbsp raw buckwheat groats (granola can be subbed)
1 -2 Tbsp chopped pecans, walnuts or almonds (or a combo)
1 -2 Tbsp unsweetened coconut flakes (or shredded coconut)


1. In a blender, combine carrots through ice and blend until smooth, about 1 minute.
2. Pour into a bowl, top with buckwheat groats, nuts and coconut flakes and enjoy!

Recovery Crunch Cereal Bowl

I’ve been on a BIG cereal kick these days…going through one box of peanut butter puffins and/or granola a week by myself has been routine. I think all the sugary and carb goodness is catching up with me so I kicked it into gear and created a more healthy alternative for my everyday snack/meal.

This recipe can easily be deemed “chilled dessert soup with a crunch” but considering my recent love affair with cereal, I felt the current title was more appropriate. Not to mention, I first made this after a morning run and it was the perfect high-protein meal that was both filling and refreshing!

The crunch from the cacao nibs, walnut and pecan pieces along with the buckwheat groats makes this quick and easy “cereal bowl” squash any craving for a bowl of puffins or granola. I am not saying I will be staying away from cereal but eating a box (or more) per week might be overkill, what do you think? No need to answer that 🙂

This is one of those recipes too that you can tweak to your liking — change up the nuts, fruit/avocado, protein powder, extracts, and toppings and you can make a ton of different variations. Add in a tablespoon of two or cacao or carob powder for a chocolate-ly punch or make a coffee-inspired version by subbing some of the milk for your favorite coffee. Decisions, decisions!

Recovery Crunch Cereal Bowl


1 cup ice cubes
1 cup non-dairy milk (I’ve used unsweetened almond milk and coconut milk)
1/2 avocado, 1/2 frozen banana or 1/2 cup frozen mango chunks
1 scoop of your favorite protein powder (I used 1/2 chocolate Vega performance and 1/2 scoop vanilla whey)
splash of pure vanilla extract (almond would be good too)
2 Tbsp raw buckwheat groats
1 Tbsp cacao nibs
1 – 2 Tbsp chopped walnuts (I used 2 T)
1 – 2 Tbsp chopped pecans (I used 2 T)
optional: drizzle of honey, agave or maple syrup to taste (depends on sweetness of protein powder)
optional: 1/2 Tbsp of your favorite nut or seed butter (if using, blend with milk/ice/protein)
optional additions: chia seeds, fresh or frozen fruit chunks (frozen blueberries would be yum!), flaxseeds, shredded coconut, 1 tbsp cacao or cocoa powder, ground cinnamon, etc.

1. Blend ice, milk, avocado/banana/mango, protein powder and vanilla until smooth.
2. Pour into a bowl, top with remaining ingredients and enjoy!

Layered Chocolate Ricotta Cup for One

I’ve been consuming quite a bit of chocolate lately…raw cacao powder, dark chocolate squares, chocolate flavored protein powder, cacao nibs…it’s all yummy! I’ve pretty much convinced myself that there is nothing wrong with several servings of chocolate per day 🙂

After all, here are a few reasons to indulge in a good dark chocolate (not the over-processed stuff):

High in Antioxidants
Cocoa contains flavanols, a type of flavanoid that is only found in cocoa and chocolate. Flavanoids are naturally-occurring compounds that occur in plant foods that act as antioxidants and help counteract free radicals in the body.

Blood Pressure Benefits
Dark chocolate has been shown in studies to lower blood pressure in people with elevated blood pressure.

Lower LDL Cholesterol
Eating dark chocolate on a regular basis has been shown to reduce LDL cholesterol by as much as 10 percent.

Natural Anti-Depressant
Chocolate contains serotonin, a natural anti-depressant. Chocolate also stimulates endorphin production, which creates feelings of happiness and pleasure. In fact, one study found that melting chocolate in the mouth produced feelings of pleasure longer than passionate kissing. This may explain why many people naturally reach for chocolate when they’re depressed.

Cancer Fighter
Several studies have found chocolate to be one of the best cancer-fighting foods along with foods like red wine, blueberries, garlic, and tea. Two ways that chocolate works as a cancer fighter is by inhibiting cell division and reducing inflammation, though research is ongoing and will probably find additional ways in which chocolate fights cancer.

This quick and easy chocolate ricotta layered cup is another excuse for me to indulge in more chocolate.

After using a large majority of the ricotta container in a grain-free blueberry-lemon cake (to come!), I was left with single-serving portion waiting to be used up. After a 3-mile morning run, I was again craving something chocolate and filling…and this speedy breakfast hit the spot!

A creamy base that is lightly sweetened layered with crunchy buckwheat groats, juicy fresh blueberries and flaked unsweetened coconut…I should easily be eating this for dessert but thought a sweet breakfast treat to start the day was appropriate and justified. I can’t wait to make this again with a few variations —  different fruits, adding chopped nuts and incorporating granola or a nutty gluten free cereal.

Layered Chocolate Ricotta Cup for One 


2/3 cup whole milk ricotta cheese (use good-tasting ricotta, part-skim didn’t work for me)
2 Tbsp raw cacao powder (or other cocoa or carob powder)
1/2 tsp pure vanilla extract
1 tsp honey, agave or other liquid sweetener to taste
pinch of pure stevia powder or liquid stevia to taste (if you don’t want to use stevia, increase the honey/agave)
couple shakes of ground cinnamon
optional: 1/2 scoop of your favorite protein powder (vanilla whey is what I used in the taste test)
1/3 cup fresh blueberries (raspberries,  cherries, strawberries, bananas or orange sections would all be delicious)
1 1/2 Tbsp raw buckwheat groats (or a few tablespoons of your favorite cereal; granola would add a nice crunch)
1 Tbsp unsweetened flaked or shredded coconut


1. In a small bowl, combine ricotta, cacao, vanilla, sweetener and cinnamon. Add in good tasting protein powder if using. Stir well and adjust sweetness to taste.
2. Add half of the chocolate ricotta mixture to a cup, glass or small dish. Top with half of the berries, buckwheat groats and coconut. Repeat with remaining ricotta and topping ingredients and enjoy!

Also, I wanted to thank you for all your sweet comments and feedback the past week. Your support, kind words and emails mean so much to me, you have no idea how much your thoughtfulness has touched me 🙂