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.

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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

Ingredients

Wet

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

Dry

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

Directions

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.

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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!

Tagged as: breakfast bake, breakfast cake, buckwheat, pumpkin, raspberry