Oil-free Lemon Blueberry Buckwheat Bakes

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!

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Nutrition Information Per Serving

  • Calories: 386
  • Calories from Fat: 139
  • Total Fat: 15.5
  • 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