Pumpkin Banana Buckwheat Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 cup raw buckwheat groats, ground into a flour1 Tbsp raw buckwheat groats, whole1/2-1 t. cinnamon1/4 tsp. gingersprinkle of all spice/nutmeg/clove1/2 Tbsp. vanilla extract1/4 cup pumpkin puree1/2 banana, mashed1/4 tsp. baking powder1 flax egg [1 Tbsp. ground flax meal + 2.5 Tbsp warm water, whisked] or 1 large egg1 Tbsp. chia seeds2 Tbsp. unsweetened vanilla almond milk
Preheat oven to 350 degrees.
Mix flax egg and set aside 3-5 minutes.
In a small bowl, mash banana until egg-like.
Mix in vanilla, almond milk, and pumpkin.
Add spices, chia seeds, buckwheat, buckwheat groats, and baking powder.
Grease a small ramekin, and pour mixture in. Flatten and bake for 30-35 minutes.
*Garnish with cinnamon, coconut shreds, slivered almonds & top with almond butter, maple syrup, etc.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KALYN89.
Mix flax egg and set aside 3-5 minutes.
In a small bowl, mash banana until egg-like.
Mix in vanilla, almond milk, and pumpkin.
Add spices, chia seeds, buckwheat, buckwheat groats, and baking powder.
Grease a small ramekin, and pour mixture in. Flatten and bake for 30-35 minutes.
*Garnish with cinnamon, coconut shreds, slivered almonds & top with almond butter, maple syrup, etc.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KALYN89.
Nutritional Info Amount Per Serving
- Calories: 184.1
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 13.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 7.7 g
- Protein: 5.9 g
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