These lemon blueberry buckwheat bakes are sweetened with raw lemon pudding and honey, come in under 300 calories, and are packed with fiber. A perfect breakfast to get your day off on the right foot. I love making a couple of extra buckwheat bakes at the beginning of the week and freezing the remainder for a quick and healthy snack.
Ingredients
Wet
¼ cup egg whites, 1 egg, or 1 flax egg (1 tablespoon freshly ground flax mixed with 3 tablespoon water)
Preheat your oven to 375F and grease two 500mL/1 cup oven safe dishes with a small dab coconut oil and set aside.
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.
Pour mixture into greased dish + even out.
Bake for 35min-40min until a toothpick inserted comes out clean. (Mine took 40 minutes).
Allow to cool for 5 minutes before removing from the dish and chowing down!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/09/oil-free-lemon-blueberry-buckwheat-bakes/