Oil-free Lemon Blueberry Buckwheat Bakes

September 10, 2011 by Leanne Vogel August 31, 2017

Sweetened with raw lemon pudding and honey, come in under 300 calories, and are packed with fiber.

Ingredients

Wet

• 1/4 cup egg whites, 1 egg, or 1 flax egg (1 tablespoon freshly ground flax mixed with 3 tablespoon water)
• 1/4 cup raw lemon pudding
• 2 tablespoon non-dairy milk – I used unsweetened almond milk
• 1 tablespoon unpasteurized honey
• 1/4 teaspoon lemon extract

Dry

• 1/4 cup light or green buckwheat flour
• 1 tablespoon raw buckwheat groats
• 1 tablespoon chia seeds
• 1/4 teaspoon baking soda
• 1/4 cup fresh blueberries
• 1 tablespoon shredded unsweetened coconut

Instructions

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!

Nutrition Information Per Serving