Pumpkin Raspberry Buckwheat Bake

Pumpkin Raspberry Buckwheat Bake

Ashley has been whipping up buckwheat bakes for as long as I can remember.It wasn’t until she made a pumpkin version, that I knew I had to give the buckwheat bake a try.One bite and I was in love. <3I’ve been making these in batches of 2 or 3, popping them in the fridge, and using them as a quick breakfast I can take with me on the road.Has anyone else found it incredibly challenging to find buckwheat? I had to search high and low for the non-roasted stuff. For anyone that lives in Calgary/area, the best, most reliable place to get buckwheat is Community Natural Foods [downtown].For everyone else – Superstore now carries it! You’ll find it next to the dried beans/lentils. Unfortunately, though, they cannot guarantee it’s gluten free. Print 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


  • 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


  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 3.3.3077 View Nutritional Information (once on page scroll down)Preparing these in pretty bowls makes everything taste better. I promise.Once the wet + the dry are combined, stir it all up!And don’t forget the raspberries. I’ve done that a couple times 🙁40 minutes later, you’re left with a delicious breakfast, fit for 1.I don’t recommend sharing. It could end badly.… and if you forget to add the raspberries, just turn them into a puree and plop them on top like I did!Have you tried the buckwheat bake? What’s your favorite flavor?Do you like sweet or savory breakfasts?I’ll take breakfast, lunch, and dinner sweet… all the time!

This entry was tagged: breakfast bake, breakfast cake, buckwheat, pumpkin, raspberry

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