Gluten Free Blueberry Buckle

• Produce

  • 2 cups Blueberries

• Refrigerated

  • 1 Egg, organic

• Canned Goods

  • 1/2 cup Coconut milk, canned

• Condiments

  • 1 1/4 cup Coconut sugar or honey

• Baking & Spices

  • 1 1/2 cups All purpose gluten free baking flour
  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1/2 tsp Pink himalayan sea salt

• Oils & Vinegars

  • 1/2 cup Butter or coconut oil, soft organic

• Other

  • 1 teaspoon dried mint or 1 tablespoon fresh

Found on drericz.com

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
• 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

Directions

• 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.
• Blend sweetener, flour and cinnamon together.
• Add butter and cut in until well blended.