Blueberry Buckle

This buckle is gluten free and vegan, packed full flavor and protein. Great for those "ease into" or "Grab and Go" mornings, and perfect combination with coffee or hot tea.

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Prep Time 15

Cook Time 40

Total Time 55

Servings people

Ingredients

Blueberry Buckle Mix

2 cups All Purpose GF Flour Made my own mix, see recipe notes.
2 tsp. Double Acting Baking Powder
1/2 tsp. salt
1/4 cup Earth Balance butter
1 Flax Egg
1 tsp pure vanilla extract
1/2 cup Unsweetened Almond Milk
1 oz pkg. Protein Powder SPROUT LIVING- EPIC: Original Plant Based Protein
2 cups Blueberries fresh, organic

Crumble Topping

1/2 cup walnuts ground
1/2 cup pecans ground
1/2 cup vegan brown sugar, packed
1/2 cup GF Flour mix
4 Tbs. Earth Balance butter

Instructions

Preheat oven to 375 degrees.
Grease 9x9 cake pan.
Make crumble and set aside. (Mix all ingredients with a fork until butter is well incorporated.)
Blend flour, baking powder, protein powder, and salt in a medium sized bowl.
Beat together sugar, butter, flax egg, and vanilla then add milk and flour mixture: alternating the two ending with flour mix.
Stir in blueberries by hand.
Pour into pan and sprinkle crumble on batter.
Bake 40-45 minutes or until toothpick comes out clean.
Cool for 10 minutes before serving.

Notes

Protein powder used: Sprout Living EPIC: ORIGINAL.

Gluten Free Flour Mix found from The Minimalist Baker. I used her exact recipe for this flour mix with xanthan gum.

Preparation time will vary depending on if you have the gluten free mix made ahead or not.