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:




  • 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
  • 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


  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 from Fat:


Total Fat:

15.5 g

Saturated Fat:

3.2 g


446 mg


56.3 g

Dietary Fiber:

14.4 g

Net Carbs:

41.9 g


22.8 g


16.3 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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