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