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Pumpkin Buckwheat Bake
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Description
A baked breakfast that is completely vegan and gluten free. This uses ground buckwheat groats and is then mixed with pumpkin, spices, plus a few other ingredients for a delicious, hearty breakfast.
Ingredients
- 1 Tablespoon Ground Flax Meal
- 2-½ Tablespoons Warm Water
- ½ whole Banana
- 4 Tablespoons Almond Milk
- ¼ cups Pumpkin Puree
- ½ Tablespoons Vanilla Extract
- ¼ cups Ground Buckwheat
- 1 Tablespoon Raw Buckwheat Groats
- 1 teaspoon Cinnamon
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Nutmeg
- ⅛ teaspoons All Spice
- ¼ teaspoons Baking Powder
- 1 Tablespoon Chia Seeds
- 2 Tablespoons Chopped Nuts (I Used Almonds)
Preparation
Preheat oven to 350ºF.
Whisk flax and warm water together (this is your flax egg) and set aside for about 3–5 minutes.
In a small bowl mash banana until egg-like. Mix in almond milk, pumpkin, and vanilla with a fork. Mix in buckwheat, buckwheat groats, spices, baking powder, chia seeds, and almonds. Mix in the flax egg.
Lightly grease a small ovensafe dish. Add mixture, smooth, and bake for 30 minutes. (I used a personal size soup crock about 2” deep by 5” in diameter.)
Eat in the crock or run a knife along the edge and flip onto a plate. Top and enjoy!
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