Ingredients

• 1/2 cup Powdered Sugar sifted
• 1 Tbsp Milk

• 1/4 cup Peanut Butter
• 1/2 cup Evaporated Cane Sugar
• 3/4 cup Applesauce unsweetened
• 2 Eggs
• 1-1/4 cups Gluten Free All Purpose Baking Flour
• 1/2 cup Organic Creamy Buckwheat Hot Cereal (82g)
• 1-1/4 tsp Baking Powder (8g)
• 1/4 tsp Sea Salt , adjust to taste (2g)
• 1/2 tsp Xanthan Gum
• 2 Tbsp Premium Shelled Sunflower Seeds
• 1 Tbsp Brown Flaxseeds or Organic Brown Flaxseeds
• 1 Tbsp White Hulled Sesame Seeds (8g)

Instructions

1. Preheat oven to 350°F. Oil or line a 9x9-inch cake pan with parchment paper.
2. Mix the peanut butter and evaporated cane juice until smooth. Add the applesauce, then eggs, and mix until combined.
3. Combine the flour, buckwheat, baking powder, salt and xanthan gum and add to the peanut butter mixture. Mix until smooth. Stir in the seeds.
4. Bake at 350°F for 20 minutes until the edges are slightly golden and a tester comes out clean. Let cool completely then cut into 18 servings.

1. Once cake has cooled, prepare icing. Mix powdered sugar and milk until smooth then drizzle onto the top of each serving.
   
   
   
   Makes 18 servings.