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Pumpkin Raspberry Buckwheat Bake

by August 25, 2017

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:




  • 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
  • 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


  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!

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

28.1 g

Saturated Fat:

3.2 g


186 mg


441 mg


73 g

Dietary Fiber:

14.8 g

Net Carbs:

58.2 g


29.6 g


21.8 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet 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.

Read more about me...

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