Pumpkin Raspberry Buckwheat Bake

May 14, 2011 by Leanne Vogel August 25, 2017

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

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!

Nutrition Information Per Serving