Gluten Free Blueberry Buckle
Gluten Free Blueberry Buckle
Author: Mama Z
Ingredients
- ¾ cup coconut sugar or honey granules or ½ cup agave
- ¼ cup soft organic butter or coconut oil
- 1 organic egg
- ½ cup canned coconut milk
- 1 teaspoon dried mint or 1 tablespoon fresh
- 1¼ cups all-purpose gluten-free baking flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon pink Himalayan sea salt
- 2 cups well drained blueberries
Topping
- ½ cup coconut sugar or honey granules or ⅓ cup agave
- ⅓ cups all-purpose gluten-free baking flour
- ½ teaspoon cinnamon
- ¼ cup soft organic butter or coconut oil
Instructions
- Mix natural sweetener, shortening and egg together thoroughly.
- Stir in milk and mint.
- Sift together flour, baking powder and sea salt and stir into sugar mixture.
- Carefully blend in blueberries (I use frozen berries which stir in easily but increase baking time).
- Spread mixture in a greased and floured 9 x 9 inch pan.
- Sprinkle on topping.
- Bake at 375° F for 45-50 minutes. If berries are still frozen when added, baking may take longer.
Topping:
- Blend sweetener, flour and cinnamon together.
- Add butter and cut in until well blended.
After baking your gluten-free blueberry buckle, try my blueberry vanilla power smoothie.
