Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • ¼ cup buckwheat flour (ground up buckwheat groats)
  • 1 tbs buckwheat groats
  • 1 tbs chia seed
  • 2 tbs gluten free oats
  • 1 tbsp flax meal
  • ¼ tsp baking powder
  • ½ tsp egg replacer
  • ½ tsp cinnamon
  • 1 tbs chopped walnuts
  • 1 tbs thompson raisins
  • 4 tbs unsweetened apple sauce
  • 3 tbs unsweetened almond milk / soy / hemp / rice
  • ½ tbs light agave nectar / maple syrup / honey
  • ½ tsp pure vanilla extract
  • ¼ cup + 2 tbs frozen blueberries, partially thawed / fresh blueberries
Directions
  1. Get out a medium-sized bowl and add in the buckwheat flour, buckwheat groats, chia seeds, gluten free oats, flax meal, baking powder, egg replacer, cinnamon, walnuts and raisins and mix together.
  2. Next, add in the wet ingredients - Applesauce, milk, agave and vanilla extract and mix well until everything is combined. Fold in the blueberries.
  3. Distribute the mixture evenly into two ramekins. Cook in microwave for approximately 5½ minutes. (I did it in rounds of 1½ minutes). Be careful removing since the ramekins will be hot. Allow to fully cool and then cover and place in the fridge or eat in the ramekin or transport onto a plate.
  4. Serve with some jam, more walnuts or some peanut/almond butter. Cut them in half if you want a smaller portion since they are dense and quite filling.
Nutrition Information
Serving size: ½ Cake Calories: 131 Fat: 3.1 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 24.9 Sugar: 12.6 Sodium: 10 Fiber: 3.7 Protein: 3.3 Cholesterol: 0
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/vegan-gluten-free-blueberry-buckwheat-bake/