Oil-free Lemon Blueberry Buckwheat Bakes
Recipe type: Vegan (option), Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
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Serves: 2 Breakfast Bakes
These lemon blueberry buckwheat bakes are sweetened with raw lemon pudding and honey, come in under 300 calories, and are packed with fiber. A perfect breakfast to get your day off on the right foot. I love making a couple of extra buckwheat bakes at the beginning of the week and freezing the remainder for a quick and healthy snack.
  • ¼ cup egg whites, 1 egg, or 1 flax egg (1 tablespoon freshly ground flax mixed with 3 tablespoon water)
  • ¼ cup raw lemon pudding
  • 2 tablespoon non-dairy milk – I used unsweetened almond milk
  • 1 tablespoon unpasteurized honey
  • ¼ teaspoon lemon extract
  • ¼ cup light or green buckwheat flour
  • 1 tablespoon raw buckwheat groats
  • 1 tablespoon chia seeds
  • ¼ teaspoon baking soda
  • ¼ cup fresh blueberries
  • 1 tablespoon shredded unsweetened coconut
  1. Preheat your oven to 375F and grease two 500mL/1 cup oven safe dishes with a small dab coconut oil and set aside.
  2. In a separate bowl, whisk wet ingredients. Once incorporated, mix in dry ingredients. Stir until well combined. Add coconut and blueberries and fold in softly.
  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!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/09/oil-free-lemon-blueberry-buckwheat-bakes/