Pumpkin Raspberry Breakfast Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Wet1/4 cup unsweetened almond milk1/4 cup egg whites1/4 cup pumpkin puree1/2 tbsp honey1 tsp pure vanilla extractDry1/4 cup whole wheat flour1 tbsp raw buckwheat groats1 tbsp chia seeds1/4 tsp baking soda1 tsp ground cinnamon1/4 tsp ground ginger1/8 tsp all spice1/4 cup frozen raspberries2 tbsp. chopped walnuts
1. Preheat your oven to 375F and grease a 4-5 oven safe dish with nonstick spray 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.
5. Allow to cool for 5 minutes before removing from the dish and enjoying.
Serving Size: Serves 1.
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.
5. Allow to cool for 5 minutes before removing from the dish and enjoying.
Serving Size: Serves 1.
Nutritional Info Amount Per Serving
- Calories: 420.9
- Total Fat: 17.7 g
- Cholesterol: 0.0 mg
- Sodium: 452.2 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 16.5 g
- Protein: 17.3 g
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