Glazed Blueberry Coconut Cake-Cookie recipe
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Ingredients
- ¾ cup buckwheat flour ¾ cup white sugar ½ cup almond meal ⅓ cup oats ¼ cup coconut flakes ½ teaspoon baking powder ½ teaspoon salt ¼ cup coconut oil ¼ cup yogurt ¼ cup grapeseed oil 3 tablespoons milk ⅓ cup fresh blueberries
Nutrition Info
- 301.3 caloriescarbohydrate: 33.5 gcholesterol: 0.9 mgfat: 17.6 gfiber: 2.1 gprotein: 5.5 gsaturatedFat: 8.6 gservingSize: -sodium: 186.6 mgsugar: 20.7 gtransFat: : -unsaturatedFat: : -
Directions Glazed Blueberry Coconut Cake-Cookie
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.
Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.