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| Glazed Blueberry Coconut Cake-Cookie |
"This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist."
Ingredients :
- 3/4 cup buckwheat flour
- 3/4 cup white sugar
- 1/2 cup almond meal
- 1/3 cup oats
- 1/4 cup coconut flakes
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1/4 cup yogurt
- 1/4 cup grapeseed oil
- 3 tablespoons milk
- 1/3 cup fresh blueberries
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 35M |
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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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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