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Pumpkin Raspberry Buckwheat Loaf with Crystallized Ginger (Gluten Free)

This gluten free pumpkin raspberry buckwheat loaf will surprise all your senses. Soft without being overly moist, heart healthy chia seeds help create the perfect chew while a mix of buckwheat and oat flours yield a perfect lightness and cake like texture. 

pumpkin raspberry buckwheat loaf

Guys. I am EX. CI. TED to share this recipe with you today. SO excited. 

Why? Because this may be the most unique, beautiful and – I’ll admit it – surprising recipe creation I’ve had yet. 

pumpkin raspberry buckwheat loaf

I mentioned a couple weeks ago that I was experimenting with a buckwheat pumpkin something-er-other. The bake that I started out with was far too moist and not the consistency that I was dreaming up so fantastically in my mind. 

I shocked myself when just one additional attempt gave me precisely what I had been wanting. 

pumpkin raspberry buckwheat loaf

It was the addition of oat flour, mixed with my beloved buckwheat flour, that ended up creating the perfect soft and tender consistency I was wanting, without being overly moist or crumbly. Seriously, this combination created the perfect crumb. I couldn’t believe how smooth and cake like it turned out. The word velvety comes to mind. 

Good ol’ velvety buckwheat flour. You never fail me. 

pumpkin raspberry buckwheat loaf

Now the thing about buckwheat flour – which is not only gluten free but is actually considered a seed and is a cousin of rhubarb! –  is if you don’t use it quite right,or use too much of it, even I get turned off by the taste. But combined with oat flour and pumpkin, and then jazzed up even further with the bursting sweetness of raspberries?  You can’t even tell its there! 

pumpkin raspberry buckwheat loaf

The addition of chia seeds no doubt helps absorb the moisture, which yields that perfect consistency as well as adds a subtle, yet lovely chew. And only with 1 tbsp! 

And oil? Yeah there is none. Surprise!

pumpkin raspberry buckwheat loaf

Pumpkin raspberry though. The combination is sooooo good. Who knew!? The sweetness of the berries pops just that much more elegantly against the fall spices.

But the shining star … the certain “je ne c’est quoi”…. the “ting” to the “tang“…the extra layer of whipped cream on your pumpkin pie…. is the addition of my beloved crystallized ginger.

Yes. It’s happened. The gems have made their way into a loaf. 

Pumpkin Raspberry and Crystallized Ginger? Now that's a new ride for the tastebuds!… Click To Tweet

pumpkin raspberry buckwheat loaf

Now, adding the crystallized ginger issss optional. Kinda like an extra sprinkling of fairy dust. You could just substitute an extra 1/2 tsp of powdered ginger, but then you’d be missing those glorious little surprise bits of chew and sugary spiceyness. That little, “pow!” That exuberant, “oh wow… what is that!?” 

So I softly encourage you to not skip it.pumpkin raspberry buckwheat loaf

If you are looking for a new gluten free loaf, a new pumpkin recipe, or just a new healthy baking adventure that is sure to re-invigorate your tastebuds, this is it! Make this pumpkin raspberry buckwheat loaf and let me know what you think!

pumpkin raspberry buckwheat loaf

Pumpkin Raspberry Buckwheat Loaf with Crystallized Ginger (Gluten Free)

Ingredients

  • 1 1/4 cup light buckwheat flour
  • 3/4 cup gluten free oat flour
  • 1 Tbsp chia seeds
  • 1 tsp gluten free baking powder
  • 1/4 tsp baking soda
  • 2 tsp pumpkin spice
  • 3/4 cup pumpkin puree (not pie filling)
  • 1/2 cup unsweetened almond milk or milk of choice + 1 tsp apple cider vinegar/lemon
  • 6 Tbsp egg whites, whisked until frothy
  • 1/4 cup coconut sugar, cane sugar or xylitol
  • 2 tsp vanilla extract
  • 1/3 cup fresh or frozen raspberries
  • 3 Tbsp crystallized ginger, chopped

Instructions

  1. Preheat oven to 375F
  2. Add apple cider vinegar or lemon juice to milk and let sit 10 minutes while preparing ingredients.
  3. Sift flours into a large bowl and add in the remaining dry ingredients.
  4. Stir pumpkin puree in with milk and vanilla.
  5. Whisk egg whites very well until frothy. Add to wet ingredients. Stir in sugar and mix well.
  6. Make a well in the dry ingredients and pour in the wet. Stir gently until everything is combined. Fold in raspberries and crystallized ginger pieces, reserving a few for the top.
  7. Pour into a greased loaf tin and smooth over top. Sprinkle on additional ginger.
  8. Bake at 375F for 5 minutes and then without opening oven door, lower heat to 350. Bake for 40-45 additional minutes. Tooth pick should come out clean.
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pumpkin raspberry buckwheat loaf

Pumpkin Raspberry Buckwheat Loaf with Crystallized Ginger! Gluten free, healthy, and a new taste… Click To Tweet

Tell me,

What’s the most surprising combination of flavors that you’ve learned to love?

Have you ever baked with buckwheat flour?

14 COMMENTS

  1. Casey the College Celiac | 18th Oct 16

    Ummm yes please! That looks absolutely FABULOUS!
    Casey the College Celiac recently posted…Why Trust Makes Or Breaks Being Healthy with Celiac DiseaseMy Profile

  2. Susie @ Suzlyfe | 18th Oct 16

    Not only is this gorgeous, I love the combo. Surprising flavor combos: shrimp and blueberries, and beets in baked goods!
    Susie @ Suzlyfe recently posted…Delicious Denver Eats WIAWMy Profile

  3. Joyce @ The Hungry Caterpillar | 18th Oct 16

    Crystallized ginger=like my all-time favorite Ginger in general. I’m so excited to try this! Yum.
    BTW, when I was first looking at this post, I was trying to parse EX. CIT. ED and I got so confused. I was like, is a series of abbreviations? A secret code? LOL
    Joyce @ The Hungry Caterpillar recently posted…Week in Review: The Confessions EditionMy Profile

  4. Emily Swanson | 18th Oct 16

    SOFT AND CAKEY!!! And it’s gluten free? Wow, I’ve been looking for a loaf like this. Now I just need to find some buckwheat. 🙂 Thank you Cora so much for doing such a delicious looking recipe. I just had some pumpkin bread, but it was pretty moist. I’ve been looking for recipes for my dad, because he loves soft and cakey without it being doughy. 🙂 Thank you. Thank you!
    Emily Swanson recently posted…Why I Used To Be a Slave to RunningMy Profile

  5. Heather @ Polyglot Jot | 18th Oct 16

    Truth be told…I read “whisked” as “whiskey” in the ingredients….it must be one of those days haha!
    This looks delicious! Ive had buckwheat crepes that were to die for a few months ago!
    Heather @ Polyglot Jot recently posted…5 Tips To Get Back On TrackMy Profile

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  7. Meghan@CleanEatsFastFeets | 19th Oct 16

    I love the combination of raspberries and crystallized ginger. I’d say it’s not even optional. 🙂
    Meghan@CleanEatsFastFeets recently posted…Roasted Sweet Potato Kale SaladMy Profile

  8. Kristy from Southern In Law | 20th Oct 16

    I never would have thought of pairing raspberries and ginger! This looks insanely delicious! <3
    Kristy from Southern In Law recently posted…Recent Things: Pancake Fails, Surprises and SunrisesMy Profile

  9. Miss Polkadot | 22nd Oct 16

    The way you describe it alone leaves no doubt about this being one spectacular flavour combination and loaf as a whole. Mmmh.
    Personally, I have no experience with buckwheat flour in baking but my mum usually keeps some around for one particular Torte – saying cake wouldn’t do this piece of art justice – she bakes for special occasions.

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