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Cinnamon Coconut Raisin Bake


  • 3/4 cup chickpea flour
  • 1/2 cup raw buckwheat flour ground from raw buckwheat groats, not Kasha
  • 1/4 teaspoon salt
  • 2 tablespoons sucanat or pure cane sugar
  • 1 cup water
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons unrefined coconut oil melted
  • 1/3 cup raisins
  • 1/4 cup unsweetened shredded coconut


  • Preheat oven to 375 degrees.  In a bowl, combine all ingredients and stir well until fully combined.  A large whisk works really well.  Grease a 9x9 square pan [or 8-9” round pan].  If using the sq. pan bake for 35 minutes.  I used an 8x8 pan as that was all I had, so I just added a couple minutes to the bake time.  Once it's cool remove it from the pan. I cut it into quarters and then sliced my piece in half through the middle and spread my favorite peanut butter and jam on either side.  Leftovers were good for at least another day but then started to dry out a little, so be warned.  I don't see why you couldn't freeze it though if you can't eat that much right away.


Recipe (slightly) adapted from The Edible Perspective