I've got some Saturday morning reading for you. Both of the articles make me so mad. I hope you'll take the time to read them.
Now, how about a breakfast recipe to go with your morning reading?
Basic Buckwheat Bake
Inspired by the Edible Perspective. My recipe makes just a plain bake, perfect for toppings. Tastes sort of like a giant muffin. Find what-seems-like millions of other mouth-watering buckwheat bake recipes on the EP blog. The following recipe is gluten-free and makes enough for ONE bake.
1/4 cup buckwheat flour (or flour of choice)
1 tbsp whole buckwheat groats (or chopped nuts)
1 tbsp ground flax or chia seeds (completely optional)
Pinch of salt, cinnamon, and baking powder
1/4 cup milk (or water)
1/4 cup apple sauce (or half a mashed banana)
1 egg, whisked/beat
Mix dry. Mix wet (including the egg). Pour wet into dry. Grease or line an oven-safe dish (like a ramekin or onion-soup bowl), or pour the batter into muffin tins (this will likely fill three muffin tin-spots). Place dish(es) onto a baking sheet. Bake for 30 minutes at 350F. Leave the bake in the bowl or plop onto a plate. Top with toppings and eat with a spoon!
Left picture: warm bakes, fresh out of the oven. Right picture: topped with pumpkin seed butter and rhubarb jam.