Pumpkin Raspberry Buckwheat Bake

Pumpkin spice, raspberries, and walnuts baked into a fiber filled buckwheat breakfast cake.

Eating Style: Dairy-free, Gluten-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 1

Ingredients

Wet

  • 1/4 cup non-dairy milk
  • 1 large egg
  • 1/4 cup pumpkin puree
  • 1 tablespoon maple syrup or raw honey
  • 1 teaspoon pure vanilla extract

Dry

  • 1/4 cup raw buckwheat flour [ground in a blender from raw groats]
  • 1 tablespoon raw buckwheat groats
  • 1 tablespoon chia seeds
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon all spice
  • 1/4 cup frozen raspberries
  • 1/4 cup walnuts, chopped

Instructions

  1. Preheat your oven to 375F and grease a 4-5? oven safe dish with coconut oil and set aside.
  2. In a separate bowl, whisk wet ingredients. Once incorporated, mix in dry ingredients. Stir until well combined.
  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: 594
  • Calories from Fat: 253
  • Total Fat: 28.1
  • Saturated Fat: 3.2 g
  • Cholesterol: 186> mg
  • Sodium: 441 mg
  • Carbs: 73 g
  • Dietary Fiber: 14.8 g
  • Net Carbs: 58.2 g
  • Sugars: 29.6 g
  • Protein: 21.8 g