Carrot Cake Creamy Buckwheat

episode #116 of 30-minute budget meals

Good afternoon, my friends! I feel a bit all over the place this week, like I’m scrambling to catch up, but I’m not entirely sure why I feel that way. We’ve had a lot going on, but I also feel like we have a good flow, so it’s probably just an off-week.

I decided to meal prep at the start of this week, and it has been a great decision so far. I was telling Grant that never in my life before now have I been so inclined to meal prep, and it is 100% motivated by having a child. I care more about having food ready for him than I do myself, but if I am going to go through the trouble of prepping food, then it’s going to be dishes we can all eat.

Like this carrot cake buckwheat! I made this as part of my meal prep, and we all loved it, my one-year-old included! Actually, I think Sagan may have loved it the most! Which (obviously) made me very happy.

I’ve been on quite the cream of buckwheat kick this year, and I think I prefer it over oatmeal. I find it easier to prepare, and I like the flavor and texture better. And it’s SO FAST!

For this recipe, you have two options: You can use fewer dates, as I did here, which makes the dish less sweet (and good for younger ones). I drizzled some maple syrup on at the end for Grant, but I actually enjoyed the sweetness level as is. Or, you can double the amount of dates if you want the buckwheat to be a little sweeter. The dates melt into the buckwheat as it cooks and gets nice and creamy, which is a great touch.

You can also skip the mascarpone dollop, but I loved it mixed in! It made everything even creamier.

RECIPE!

Carrot Cake Creamy Buckwheat

Ingredients (serves 4)