Pumpkin Spice Breakfast Bake

I'm looking forward to catching up on a ton of posts I've got piled up in queue once my first half-ironman distance triathlon is over next Sunday. There's been a lot of healthy, fun food going on in the Bite Me Kitchen and I'm looking forward to sharing some great recipes. We don't really get seasons on the west coast, but that doesn't stop me from conjuring up Fall in my imagination! I saw a few lonely cans of pumpkin puree on the baking shelf at the store and scooped them up in my excitement to start the holidays early. I presented my find to Adam and begged for a pumpkin spice breakfast cake! 

If you're not familiar with our breakfast cake - it's packed with high value nutrients! Ground buckwheat groats, maca root, chia seed, flax seed, and pumpkin. No refined flours, no refined sugars and no added fats. Since we usually bang out a brutal workout before breakfast, having a filling and nutritious breakfast is our first step towards recovering our bodies and starting the day out right.

Here's a quick run-down on the benefits of some of the ingredients in our breakfast cake:

• Maca Root - Has been harvested and used for it's medicinal properties in the Peruvian Andes for centuries as a natural remedy to increase energy and stamina. Extremely high in minerals and vitamins. Considered to be an adaptogen meaning that it aids the body in adapting to and reducing stress thus boosting immune system function, recovery and performance.
• Pumpkin - High in carotenoids and antioxidants which help prevent heart disease, some kinds of cancer, and aid in the growth of healthy cells.
• Chia Seed: Both chia and flax are high in omega-3 fatty acids, fiber, minerals and vitamins. Due to their high fiber content and their unique gel-coating that occurs when saturated, chia seeds keep you full longer! 
• Buckwheat: A gluten-free fruit seed (not a cereal grain!) that has been linked to reduced cholesterol and blood pressure thanks to the presence of flavonoids which protect against disease by acting as antioxidants. Also, thanks to the high fiber content of buckwheat, this breakfast will keep you satisfied for hours.

Serves 4 (We make enough for 2 days of breakfast for 2 people)

INGREDIENTS:

• 1 - 15oz can pumpkin
• 2 Tbsp vanilla extract
• 3 egg whites
• 1/4c applesauce
• 1c coconut milk (not the kind in a can, the beverage type OR use any other non-dairy alternative)
• 1 1/4c raw buckwheat groats, ground*
• 1/4c chia seeds, ground*
• 1/8c flax seeds, ground*
• 1/8c maca root powder
• 1/4c xylitol (or other natural sugar or sugar derivative)
• pinch ground cloves
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1 Tbsp baking powder
• small handful golden raisins
• small handful pecans

* = we grind our seeds and flours in a coffee/spice grinder

DIRECTIONS:

1. Preheat oven to 375'.
2. Whisk all wet ingredients in one bowl (pumpkin through milk).
3. Whisk all dry ingredients in another bowl (buckwheat through pecans).
4. Combine the two mixtures and gently stir until combined thoroughly.
5. Spray 8x8 square glass baking dish with cooking spray. Pour batter into pan.
6. Bake for 45 minutes or until the top is browned and the cake feels firm to the touch.
7. Allow to cool, slice into quarteras and serve.