Recipes with Blueberries
Blueberry Buckwheat Pancakes
Ingredients:
1 cup buckwheat flour
½ tsp stevia powder
1 tsp baking powder
½ tsp salt
1 egg replacement*
1 ½ to 2 cups coconut milk**
2 Tbsp melted ghee
1 tsp cinnamon
Blueberries to taste (fresh or frozen – I have also used the dehydrated organic bluberries from Just Tomatoes company, found at Whole Food Market or online)
Mix all ingredients and cook on hot griddle.
* Egg replacement:
1 Tbsp ground flax seed meal combined with 2 Tbsp warm water – mix and let stand until it thickens into a gel – 6 to 8 minutes.
or
Combine 1 Tbsp melted coconut oil with 1 Tbsp water and 1 tsp baking powder.
** Coconut milk:
I usually use Native Forest coconut milk and water it down until it is similar to the consistency of milk. Otherwise it’s a little too thick.
Mini Blueberry Muffins
Ingredients:
2 cups garbanzo bean flour
½ tsp salt
2 tsp baking powder
1 tsp baking soda
¼ cup sunflower oil
¼ tsp stevia powder
1/3 cup honey (or ½ cup agave nectar)
½ cup unsweetened applesauce
2 egg substitutes
¾ cup mashed acorn squash, cooked**
1 cup blueberries
Preheat oven to 350 degrees F. In a medium size bowl, combine all dry ingredients and mix well. Set aside. In a large mixing bowl, mix together the oil and honey until well blended. Add the applesauce and eggs alternately. When they are well blended add the acorn squash. Add the dry ingredients to the wet and mix on low speed until well blended. Fold in the blueberries. Pour into a lined mini muffin pans. Bake at 350 for about 15-20 minutes. Time can vary depending on oven, so start checking around 12 minutes. To check muffins for doneness, insert a toothpick into middle – if it comes out clean the muffins are done. Remove from the pan and continue cooling on wire rack.
** I cook and mash acorn squash in. I bake until soft, then mix in a little ghee and cinnamon and sometimes honey, to taste. Then I mash. You can make a big batch of this and freeze for future use.
