by Colette Bell.
There are two reasons I wanted to make a blueberry buckle: 1 – I really wanted a homemade dessert for Sunday dinner and 2 – budget (using what I have on hand). I hate wasting food, especially the “ends” of anything, (packages of flour(s) for example and even more any organic produce we get from South Shore Organics). I can’t bear to toss anything (“toss” means either into our free range organic chicks bellies, or into our compost bin). I had blueberries that were on the edge of life & also only a tiny bit of gluten-free flour left, I refuse to buy more until I’m out, or need it for a special recipe.
Here’s what you’ll need to get started on this gluten-free, dairy-free, egg-free & “nut”-free* treat:
½ cup coconut oil, room temperature
½ cup organic, or coconut sugar
3 tbsp organic, unsweetened applesauce
1 tsp vanilla
1 1/2 cups Gluten-Free flour blend (your favorite all-purpose baking blend)
2 ½ tsp baking powder
½ tsp sea salt
½ cup non-dairy milk (I used unsweetened Coconut Milk)
1 Pint organic blueberries
1/3 cup organic, or coconut sugar
1/3 cup gluten-free sweet sorghum flour
½ tsp cinnamon
3 tbsp coconut oil, room temperature
Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round spring-form pan. (I use coconut oil to spray the pan, from Trader Joe’s).
Stir together coconut oil and sugar, add applesauce and vanilla and beat until well combined.
Add flour, baking powder and sea salt. Add milk and mix until combined. Scrape batter into cake pan and smooth with a spatula.
Prepare the buckle topping by combining sugar, flour, coconut oil and cinnamon in a small bowl until thoroughly combined.
Sprinkle berries on top of batter (I mixed mine in, mostly just because I rushed & threw them into bowl first) and then sprinkle with buckle topping. Bake at 350 degrees for 45-55 minutes, or until toothpick inserted in center comes out dry.
Next time I will offer up a savory gluten-free recipe for you, It will be Paleo and therefore gluten-free. I hope you enjoy this recipe, I have many more on my site, gluten-free, vegan and allergen friendly and will soon be adding a section of alkaline diet recipes as well. All of my recipes are very budget friendly as well as using as many organic & local ingredients as possible.
*Note: There is coconut, but no tree nuts, or peanuts. Some people assume coconut is a true nut (an allergen), but a coconut is both a fruit, a seed and a nut. For some coconut fun facts, check out “Everyday Mysteries.” Most people who do have nut allergies have no issues with coconuts, but obviously check with any guests you may be having. There is nothing more welcoming than coming into someone’s home who has thought of you and what might be safe for you to eat. And please remember asking a guest who’s coming over to bring something that is safe for them is also an appropriate & appreciated gesture as well. A lot of food allergy sufferers have anxiety when they’re invited somewhere. We don’t want to stand out. We don’t want to be a nuisance. We want to eat like everyone else, especially someone like me who truly enjoys food.)
Colette is a wife, mother and entrepreneur of sorts. Some might call me a “hippy” (my husband included!). Since finding out she is gluten intolerant, she has been working a start-up business venture, or ADventure if you will, preparing gluten-free meals to order and delivering them throughout her local community. Along with cooking gluten-free meals, she also enjoys developing a variety of allergen-friendly recipes (and will try to label them as such.) She made it a bit of a mission to educate people on how to live well and gluten-free and on a tight budget.