Pumpkin Raspberry Buckwheat Bake

Ashley has been whipping up buckwheat bakes for as long as I can remember.

It wasn’t until she made a pumpkin version, that I knew I had to give the buckwheat bake a try.

One bite and I was in love. <3

I’ve been making these in batches of 2 or 3, popping them in the fridge, and using them as a quick breakfast I can take with me on the road.

Has anyone else found it incredibly challenging to find buckwheat?

Kasha; roasted buckwheat, is easy to find and great in fiber muffins, but it’s non-roasted counterpart is a tricky one to track down!

I had to search high and low for the non-roasted stuff. For anyone that lives in Calgary/area, the best, most reliable place to get buckwheat is Community Natural Foods [downtown].

For everyone else – Superstore now carries it! You’ll find it next to the dried beans/lentils. Unfortunately though, they cannot guarantee it’s gluten free.

Pumpkin Raspberry Buckwheat Bake

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Pumpkin spice, raspberries, and walnuts baked into a fiber filled buckwheat breakfast cake.

Adapted from: Edible Perspective



  • 1/4 cup non-dairy milk
  • 1 large egg
  • 1/4 cup pumpkin puree
  • 1 tablespoon maple syrup or raw honey
  • 1 teaspoon pure vanilla extract


  • 1/4 cup raw buckwheat flour [ground in a blender from raw groats]
  • 1 tablespoon raw buckwheat groats
  • 1 tablespoon chia seeds
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon all spice
  • 1/4 cup frozen raspberries
  • 1/4 cup walnuts, chopped


  1. Preheat your oven to 375F and grease a 4-5″ oven safe dish with coconut oil and set aside.
  2. In a separate bowl, whisk wet ingredients. Once incorporated, mix in dry ingredients. Stir until well combined.
  3. Pour mixture into greased dish + even out.
  4. Bake for 35min-40min until a toothpick inserted comes out clean. [Mine took 40 minutes].
  5. Allow to cool for 5 minutes before removing from the dish and chowing down!

Optional toppings: almonds, coconut butter, raspberry puree, bananas

Makes 1 cake.

Preparing these in pretty bowls makes everything taste better. I promise.

Once the wet + the dry are combined, stir it all up!

And don’t forget the raspberries. I’ve done that a couple times :(

40 minutes later, you’re left with a delicious breakfast, fit for 1.

I don’t recommend sharing. It could end badly.

… and if you forget to add the raspberries, just turn them into a puree and plop them on top like I did!

Have you tried the buckwheat bake? What’s your favorite flavor?

Do you like sweet or savory breakfasts?

I’ll take breakfast, lunch, and dinner sweet… all the time!

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Comments | Leave Your Comment

  1. Mmmm; why haven’t I thought of making a couple and refrigerating them for morning?! Probably because I have a one-track mind on cereal lately, haha.
    These look so good, though. I haven’t tried the buckwheat bakes; but I have tried my own renditions!

    • They sure are! I went to Crate & Barrel for the first time a couple of weeks ago and nearly died. What an amazing store! It’s a good thing it’s SO far from my house, or we’d be bankrupt.

  2. Those look good. I have not tried the buckwheat bakes yet but will soon. I’m more of a sweet breakfast person but will have a savory breakfast occasionally.

  3. Thanks for all your healthful info. Was wondering what supplements you take or do you just eat healthy!!

    • Funny you should ask, I’m in the process of writing a supplement post now! It should be live next week.

  4. Hi Leanne! Happy belated birthday and congrats on your 10K!! I had a bit of trouble finding buckwheat groats – most of the time people would look at me like I had two heads. For your readers who live in Toronto, I found some at a health food store called The Big Carrot (in their bulk section). I’ve noticed that Well.ca has been out of stock for some time.

    I don’t have any oven safe bowls but this seems like a great excuse to go shopping for kitchen supplies! Did you get the pumpkin puree from a can?

    • Thank you, The Big Carrot… I’ve heard of the place! I made a bunch of pumpkin puree back in November and froze at least 3lbs of it. So, I used the homemade stuff. But the canned stuff should work just the same!

  5. I’ve never tried one but i am seeing them everywhere and very interested! Pumpkin and raspberry seems like an awesome combo too. I could take sweet or savoury for breakfast any day, both are awesome :)

  6. Your buckwheat bake looks incredible!! I love the raspberry and pumpkin addition. I don’t have any buckwheat since it’s been so hard to find, might have to order it online :)
    And sweet all the way ;)

  7. Yes, I had a hard time finding it at first. I usually buy it at my local health food store, but I just noticed that they carry it at my local Extra Foods. Which is pretty much the same as Superstore. Exciting! Lol! Your bakes look great. I love them :D In fact that sounds awesome for breakfast this morning.

  8. I have actually tried Ashley’s buckwheat bake! The cocoa buckwheat bake version – the one from her “fancified breakfast” post is by far my favourite out of all the ones I’ve tried, although the cherry almond vanilla one is pretty darned delicious too.

    At the moment, I think I’m all into sweet breakfasts… but I like savory breakfasts too! Traditional Japanese breakfasts are a favourite – simply cooked fish, brown rice, miso soup, and home-pickled veggies… Yum. :)

    May I ask what sort of dish (size, material…?) you baked your buckwheat bake in? It looks spectacular!! Sorry if that question sounds super nosy!

    • Mmm I’m a sucker for cocoa! I have never had a traditional Japanese breakfast, but it sounds absolutely delicious!
      I just used a 4.5″ round ceramic dish. I bought it at Superstore for $7 and it comes with a lid. So, once I’ve baked + cooled it, I just pop it in the fridge with the lid! Very convenient.

  9. Your photos are so beautiful, Leanne! They make me wonder why I still havent made these bakes for breakfast, they look so good! Are they filling?
    Ill always choose sweet over savory, no matter when! In the morning I really feel more like fruits and sweets, than veggies and salty.

    • They are SO filling. When I have them I don’t have to eat for another 4-5 hours so I usually just have 1/2 now and 1/2 later.

  10. This actually looks AMAZING! I hope I can find buckwheat locally to me :)

  11. Yum that looks so delicious! it’s two of my favorite things combined into one! I prefer a sweet breakfast for sure!

  12. I am seeing these buckwheat bakes EvErYwhere!! And they all look so tempting! I love that this has raspberries in it! :) YUMM! I finally broke down and bought buckwheat, so I better get started! :)

  13. This is going straight on my “must try” list. I feel they will get tested in a VERY near future too! Man do they look good. Just my kind of breakfast, or afternoon snack!

    And I so totally agree with the pretty bowls statement. Pretty bowls make everything taste better! :)

  14. Uh, this is just delicious. Just delicious. No other words. Must make.

    i need an easy (carb-filled) breakfast as such. :)

    Whole Foods bulk section usually keeps me stocked up with buckwheat.

  15. Are the chia seeds a must have? If not what could I replace them with?

    • You could try replacing them with flax seeds! They should have the same effect!

  16. Love that you are a like minded individual that blogs providing me with great recipes…and you live in Calgary just like me. Look forward to checking out your posts on a regular basis.
    Will be making these bakes this week…can’t wait.

  17. I have just stumbled across your blog the other day and all i can say is WOW…. you are a true inspiration. You inspired me to create the guilt free carrot cake attached. Thank you for all the hard work you do to get such beautiful food. Thanks for keeping me inspired to eat healthy and stay happy! :-)

  18. Looks amazing! I am allergic to buckwheat though any suggestions on what i could replace the 1/4 cup raw buckwheat flour [ground in a blender from raw groats]
    1 tbsp raw buckwheat groats

    I too agree the photography is fantastic! love the recipes!


      • Thanks so much! – I’ll try that. I love your recipes and they are very helpful for people with alot of allergies like myself so keep em’ comin’! Its difficult to find alternatives, your site gives me options -definitely beats eating boring foods all the time…
        Thanks a million!

    • For the 1 tbsp of groats you add in to the cake – you can try adding 1 tbsp flax seed or chia seed. They’re added to suck up some of the moisture in the cake. These seeds should do the same.

  19. Great recipe! Thank you Leanne. I made this for lunch on Wednesday…and I am making it again today!!!!!

  20. is there any way not to have the egg in the recipe? I’ve recently discovered that I can’t eat eggs

    • Oh no, I’m sorry to hear that. Although I haven’t tried, I bet a flax egg would work! 1 tbsp freshly ground flax mixed with 3 tbsp of water and allow to sit for 5 minutes before using. Good luck!

  21. I just stumbled on your website and am in love with everything. I am trying to pick out a few recipes to try this week. Normally, I have shied away from baking with less traditional ingredients, but I feel like I am ready to take it on. I drink Silk Almond unsweetened. Could this be used as a milk substitute in this and other recipes? I’ve never known if it would bake or cook well. Thanks for any thoughts!

    • Hi Meghan, all the recipes on HP are dairy-free so if something calls for almond milk or lite coconut milk, you should be fine with subbing out with the almond milk you drink. When it comes to full fat coconut milk though, I’m not sure your almond milk will work. Glad you like my blog and recipes! Enjoy ;)

  22. do you by any chance know the nutritional info for these bakes? look lovely, gonna have to try some! x

  23. Hi Leanne. I love, love LOVE your website. You’ve given me tons of ideas.

    Do you soak your raw hulled buckwheat groats? Is it necessary if one is not going to sprout them, but just bake with them? I heard there are enzyme inhibitors one needs to get rid of and other toxic stuff. And if one is going to bake with them, why would it make a difference to get roasted versus non-roasted? I did soak mine, and there’s tons of slime that comes out!! And then one must dry them,…..and I don’t have a dehydrator.


    • Hi Barb, thanks a bunch. I do not soak the buckwheat groats, but as I do with all grains and pulses, I rinse and drain them very well before I cook with them. In the case of quinoa and buckwheat that have the inhibitors you’ve mentioned, this removes as much as you can. I just wash then add to whatever I’m making. If I’m grinding the grain for a bake like this one, I do not wash the grain. Or, I’ll wash then dry in the oven at the lowest setting. Roasted buckwheat (kasha) has a very strong flavor, I’m not too crazy about it. Hope that helps! As for the buckwheat you’ve just soaked, you should be able to rinse them really, really well, then sprout them if you’d like, or cook them as you would porridge.

  24. Just made these yesterday. How fantastic!! I made a couple of substitutions, based on what I had on hand. I used skim milk (allergic to almonds) and frozen blueberries instead of raspberries. Also didn’t have any groats. Doubled the recipe and baked in an 8″ x 8″ pan (as I only had 2 eggs but wanted to have it for the three of us). We cut the “cake” into pieces and I set out unsweetened coconut, sliced banana and some raspberries I had whipped around in the food processor. Our 4 year old ate more than we did. She absolutely loved it and asked for it again later as a snack. This morning I asked if she wanted leftover pancakes or the cake and she asked for this again. So definitely a hit at our house!

    • Sounds like great substitutions. Just this morning, I was thinking I wanted to try my hand at a large breakfast cake. Bet I could use this recipe as inspiration. Glad you and your family liked it :)

  25. I didn’t wash the groats, should I be worried?! Just read a post above.

    But anyway, they’re in the oven now and smell really good! Thinking I might make again tomorrow with rhubarb, yum!

  26. Hi! These look great! I was wondering if I could substitute mashed banana for the pumpkin as I cannot tolerate pumpkin or applesauce. What amount would I use and do you think it will work? Also would it be possible to sub liquid egg whites for the egg?
    Thank you!!

    • Yes to both. Equal amounts and you should be good to go! Enjoy :)

  27. I love it! I want to make these exactly the same — can you tell me what the creams are on top of the bake? One looks kind of pumpkin-ish and the other is the raspberry pureed on top of something white and kind of cream cheese looking?

    • Hi Connie! I used almond butter for the one and coconut butter with mashed raspberries for the other ;)

  28. Hi Leanne. I have buckwheat flour, Do you know how much flour I should use? I don’t have groats. Thank you.

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