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
Author: 
Cuisine: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Pumpkin spice, raspberries, and walnuts baked into a fiber filled buckwheat breakfast cake. Adapted from:Edible Perspective
Ingredients
Wet
  • ¼ cup non-dairy milk
  • 1 large egg
  • ¼ cup pumpkin puree
  • 1 tablespoon maple syrup or raw honey
  • 1 teaspoon pure vanilla extract
Dry
  • ¼ cup raw buckwheat flour [ground in a blender from raw groats]
  • 1 tablespoon raw buckwheat groats
  • 1 tablespoon chia seeds
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon all spice
  • ¼ cup frozen raspberries
  • ¼ cup walnuts, chopped
Instructions
  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!
Notes
Optional toppings: almonds, coconut butter, raspberry puree, bananas

View Nutritional Information (once on page scroll down)

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

  2. 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 ;)

  3. 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 :)

  4. 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!

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