Pumpkin Raspberry Buckwheat Bake
Author: 
Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Pumpkin spice, raspberries, and walnuts baked into a fiber filled buckwheat breakfast cake. Adapted from: Edible Perspective
Ingredients
Wet
  • ¼ cup non-dairy milk
  • 1 large egg
  • ¼ cup pumpkin puree
  • 1 tablespoon maple syrup or raw honey
  • 1 teaspoon pure vanilla extract
Dry
  • ¼ cup raw buckwheat flour [ground in a blender from raw groats]
  • 1 tablespoon raw buckwheat groats
  • 1 tablespoon chia seeds
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon all spice
  • ¼ cup frozen raspberries
  • ¼ 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!
Notes
Optional toppings: almonds, coconut butter, raspberry puree, bananas
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/05/pumpkin-raspberry-buckwheat-bake/