Buckwheat adds a nutty flavor to this not-too-sweet, gluten-free tea cake. You can bake this in a loaf pan or in muffin cups!
| Prep Time | 10 minutes |
| Cook Time | 45-50 minutes |
| Servings |
loaf
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Ingredients
- 3/4 cup coconut sugar
- 2 eggs
- 1/2 cup coconut oil, melted and cooled
- 1/3 cup (40 g) buckwheat flour
- 3/4 cup (120 g) brown rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 3/4 cup pumpkin puree
- 1/2 cup raisins
- 1/2 cup chopped nuts, optional
Ingredients
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Instructions
- Preheat oven to 350 degrees. Grease or line loaf pan with parchment paper.
- Whisk sugar and eggs until blended. Add in coconut oil and mix well.
- In a separate bowl sift or whisk flours, baking powder, baking soda, spices, and salt. Add to wet mixture and stir. Add in pumpkin purée, raisins, and optional nuts. Pour into prepared pan.
- Bake for 45-50 minutes until a toothpick comes out clean. Cool for 2 hours before slicing. Enjoy,
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