Pumpkin Raspberry Buckwheat Bake

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

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

Adapted from: Edible Perspective

Ingredients

Wet

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

Dry

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

Directions

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!

Optional toppings: almonds, coconut butter, raspberry puree, bananas

Makes 1 cake.

Recipes provided by: Leanne Vogel, healthfulpursuit.com.

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