Ingredients
Instructions
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1.
Preheat oven to 375 F and brush an 8x8-inch square baking dish with butter or coconut oil
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2.
Toss blueberries with tapioca flour, 1 tablespoon coconut sugar, lemon juice and lemon zest. Transfer blueberries into prepared baking dish
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3.
Whisk together almond flour, buckwheat flour, 1/3 cup coconut sugar, cinnamon, baking powder, baking soda and salt
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4.
Add softened butter, milk and vanilla and using a spatula mix to combine
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5.
Drop mounds of batter by spoonfuls or a cookie scoop over the blueberries and sprinkle with the remaining 1 tablespoon of coconut sugar
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6.
Bake for 30 - 35 minutes until the topping is golden brown and the blueberries are bubbling
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7.
Serve warm or at room temperature
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