Pumpkin Buckwheat Bake

• 1 Tablespoon Ground Flax Meal
• 2-1/2 Tablespoons Warm Water
• 1/2 whole Banana
• 4 Tablespoons Almond Milk
• 1/4 cups Pumpkin Puree
• 1/2 Tablespoons Vanilla Extract
• 1/4 cups Ground Buckwheat
• 1 Tablespoon Raw Buckwheat Groats
• 1 teaspoon Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/8 teaspoons Nutmeg
• 1/8 teaspoons All Spice
• 1/4 teaspoons Baking Powder
• 1 Tablespoon Chia Seeds
• 2 Tablespoons Chopped Nuts (I Used Almonds)

1. Preheat oven to 350u0b0F.
2. Whisk flax and warm water together (this is your flax egg) and set aside for about 3-5 minutes.
3. In a small bowl mash banana until egg-like. Mix in almond milk, pumpkin, and vanilla with a fork. Mix in buckwheat, buckwheat groats, spices, baking powder, chia seeds, and almonds. Mix in the flax egg.
4. Lightly grease a small ovensafe dish. Add mixture, smooth, and bake for 30 minutes. (I used a personal size soup crock about 2" deep by 5" in diameter.)
5. Eat in the crock or run a knife along the edge and flip onto a plate. Top and enjoy!

ground flax meal, water, banana, almond milk, ubc, vanilla, ubc, raw buckwheat groats, cinnamon, ubc, nutmeg, all spice, ubc, chia seeds

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-buckwheat-bake/ (may not work)