Blackberry-Buckwheat Olive Oil Cake
Wild blackberries grow everywhere here in the Pacific Northwest, but I also grow two cultivated varieties in my garden. Each year they produce an abundance of berries! This egg-free and gluten-free cake is made using raw buckwheat flour. It only takes a minute to grind buckwheat flour using a high-powdered blender! Serve this healthy cake for a weekend brunch or after a light, evening meal. It is delicious served with Whipped Coconut Cream and extra fresh blackberries.