Summer isn't quite complete in my house without some homemade blueberry buckle. So what better way to wrap up this blissful season than with a moist, gluten free buckle that has only 10g of sugar per serving. 

(Serves 16)

Ingredients:

• 1/2 cup quinoa flour (available here: http://bit.ly/1Affrnc)
• 1/2 cup tapioca flour
• 1/2 cup buckwheat flour
• 2 Tbsp Omega Crunch Roasted Maple Shelled Flax (available here: http://bit.ly/1l8QN0t)
• 2 tsp baking powder
• 2 eggs
• 1/2 cup honey
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk (or other milk of choice)
• 2 cups fresh blueberries (if frozen, then thaw first)
• 2 Tbsp xylitol (available here: http://bit.ly/1lnMp0G)

Method:

Line an 8x8 baking dish with parchment paper.

Preheat oven to 350.

In a large bowl, combine the flours, shelled flax, and baking powder. In a separate medium bowl, beat the eggs, honey, oil, and almond milk. Add the egg mixture to the flour mixture and stir until well blended. Pour the batter into the lined baking dish. Scatter the blueberries on top of the batter. Evenly sprinkle the xylitol on top of the blueberries. Bake in preheated oven for 50 - 60 minutes (or until toothpick comes out clean).

Approx. Nutritional Info Per Serving:

132 cals, 22 g carbs, 5g fat, 2g protein, 1g fiber, 10g sugar

Recipe by Kitchen Caleigh

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