Pumpkin Raspberry Breakfast Bake
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Pumpkin Raspberry Breakfast Bake calories by ingredient
Introduction
Adapted from Healthful Pursuit Adapted from Healthful PursuitNumber of Servings: 1
Ingredients
-
Wet
1/4 cup unsweetened almond milk
1/4 cup egg whites
1/4 cup pumpkin puree
1/2 tbsp honey
1 tsp pure vanilla extract
Dry
1/4 cup whole wheat flour
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
2 tbsp. chopped walnuts
Directions
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.