Gluten-free Strawberry Buckwheat Slice
This Gluten-free Strawberry Buckwheat Slice is the perfect afternoon treat to be enjoyed by both kids and adults.
Is it a cake or slice? Well, its moonlighting between the two but without the height and drama of a cake, I’ve settled on “slice”!
This Gluten-free Strawberry Buckwheat Slice is the ideal treat to add to a lunchbox or for after school when hunger strikes.
Despite the name, buckwheat is actually a seed not a wheat product. This means it’s actually gluten-free which is ideal for those who can’t tolerate gluten or simply like to reduce their consumption of grains.
Buckwheat is high in fibre and gives bulkiness to the slice. Not to dissimilar to that of a dense tea cake.
Buckwheat has a naturally nutty flavour which can taste slightly bitter depending on where you get your buckwheat from. In this recipe, this is balanced out by the addition of coconut milk, honey, orange zest and strawberries.
Not a strawberry fan? Sub out the strawberries for blueberries or raspberries instead!
This Gluten-free Strawberry Buckwheat Slice is relatively simple to make, but it does take a little time in the oven. You may need to make it before you pick up your hungry little children home from school! No equipment is required and you’ll have minimal cleaning up to do while you wait for the slice to bake.
If you try making your own Strawberry Buckwheat Slice please let me know!
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Strawberry Buckwheat Slice
Prep time: 10 mins | Baking time: 40mins
- 3/4 cup coconut milk
- 1/2 cup quinoa flakes
- 2 eggs
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- zest of one orange
- 1 cup buckwheat flour
- 1 cup shreaded coconut
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 1 tbsp pumpkin seeds
- 200g strawberries, roughly chopped
- Preheat the oven to 160°C and line a tin with baking paper.
- In a small bowl, mix together the coconut milk and quinoa flakes. Set aside.
- In a large bowl, whisk the eggs, honey, coconut oil and orange zest until well combined.
- Add the buckwheat flour, coconut, baking powder, cinnamon and seeds. Stir until well combined before adding the quinoa coconut milk mixture.
- Gently fold through the strawberries.
- Pour the mixture into your tin flattening the surface.
- Bake for approximately 40minutes. Allow to cook slightly before turning out onto a wire rack. When cool, cut into individual pieces.
Store for 7 days in airtight container in the fridge or for up to 2 months in the freezer. I like to microwave the slices and serve warm.
The strawberries can be fresh or frozen. Defrost before chopping and folding through the slice mixture. You can also sub for blueberries or raspberries if you'd prefer.