Chocolate buckwheat bake, avocado mousse, toasted coconut

I probably shouldn’t have run over a mile this morning but, then again, I probably shouldn’t be eating chocolate for breakfast. But then again I feel awesome and had no pain in my knee. And then AGAIN, the chocolate was this:

Try to stop me.

I remade Ashley’s buckwheat bake by adding cocoa powder (cocoa + cinnamon = Mexican hot chocolate, right?) and then I topped it with a chocolate avocado mousse. Yes, really.

Tips on Buckwheat Bakes: Definitely follow Ashley’s recipe for this but you may find that it takes forever (longer than 25 minutes) to bake fully. I counter this by reducing the milk from 4 Tbsp to 3 and still increasing baking time to about 30-35 minutes.

To Make the Mexican Hot Chocolate Version: Add 1-2 tsp cocoa powder (and some chili powder if you’re feeling feisty).

To Make Avocado Mousse: In a small food processor combine 1/2 an avocado, 1/2 banana, 1-2 tsp cocoa powder, sprinkle of cinnamon, tiny pinch of salt and sweetener to taste (optional).

I approve.

Top the buckwheat bake with avocado mousse, sprinkle on toasted coconut and then celebrate the fact that you are perhaps-maybe-but-don’t-wanna-jinx-it in the clear to run the Falafel 5K next month.

FALAFEL

Surely you knew that was the only reason I was running again, right? To participate in the Falafel 5K?

Obviously.