Oil-free Lemon Blueberry Buckwheat Bakes

by August 31, 2017

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

Eating Style:

Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

1

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

Calories:

386

Calories from Fat:

139.5

Total Fat:

15.5 g

Saturated Fat:

3.2 g

Sodium:

446 mg

Carbs:

56.3 g

Dietary Fiber:

14.4 g

Net Carbs:

41.9 g

Sugars:

22.8 g

Protein:

16.3 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...

The Keto Diet Cookbook