Pumpkin Spice Buckwheat Bake

Pumpkin Spice Buckwheat Bake

The texture reminds me a little of carrot cake. Dense but not too dense, a nice crumb, but doesn’t fall apart the minute you touch it like many grain free items. And for you non-grain purists, please remember that Buckwheat is related to sorrel and rhubarb and comes from the seeds of a flowering plant. It is not a grass and is therefore, not a grain. A fantastic option for grain free eating.

The night before you want to make the buckwheat bake:

2 1/2 Cups of Organic Buckwheat Groats, ground into flour

3 Cups of Filtered or Bottled Water

1 1/4 to 1 1/2 teaspoons of Sea Salt

1/2 Cup of Organic Walnuts, chopped

Grind the buckwheat groats in a high-speed blender until it turns to flour, pour it into a large bowl and add 3 cups of water, sea salt, and chopped walnuts. Stir to combine and cover with plastic wrap.

The next morning: 

Preheat oven to 350 degrees.

1 Cup of Organic Ground Flax

1 Cup of Organic Raisins

1 teaspoon of Baking Soda

1 Tablespoon of Baking Powder

1/2 Cup of Coconut Sugar

2 1/2 Tablespoons of Pumpkin Pie Spice

1 1/2 teaspoons of Pure Vanilla Extract

Add everything into the wet ingredients and mix well with a wooden spoon. Spread batter into a 9×13 inch baking dish and cook for 23-29 (it will vary depending on the ingredients you use) minutes, or until knife comes out clean. Serve with dairy free butter and organic, raw, honey.