Pumpkin Raspberry Buckwheat Bake

By November 9, 2017

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? 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
Recipe type: 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
  • ¼ cup non-dairy milk
  • 1 large egg
  • ¼ cup pumpkin puree
  • 1 tablespoon maple syrup or raw honey
  • 1 teaspoon pure vanilla extract
  • 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
  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
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!

This entry was tagged: breakfast bake, breakfast cake, buckwheat, pumpkin, raspberry

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