Blueberry Buckle

Set aside 2 cups of frozen blueberries. 

In first bowl, mix:

1 cup rice flour mix 

1/4 cup sweet potato flour

1/4 cup coconut flour 

2 tsps baking powder 

1 tsp Konjac powder

1/2 tsp Celtic sea salt

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In a 2nd mixing bowl, add:

1/2 cup maple syrup 

1 egg

1/2 cup culinary coconut milk

1/4 cup Palm shortening
In a 3rd mixing bowl, mix Topping: 

1/4 cup maple syrup 

1/3 cup sweet potato flour 

1/2 tsp cinnamon 

1/4 cup melted coconut butter

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Using a hand mixer, blend the wet ingredients until well mixed. Then add the dry ingredients and continue mixing until smooth. Add 2 cups of blueberries and carefully mix in.
Grease a 9×9 pan or a large pie plate with coconut oil. Preheat oven to 375 degrees.
Add the blueberry mix to the greased pan and spread evenly.

Cover the blueberry mixture with the topping and spread evenly. 

Bake in preheated oven for one hour.

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