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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
1 8x12-inch baking pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.

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  • 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.

Nutrition Facts

301 calories; protein 5.5g 11% DV; carbohydrates 33.5g 11% DV; fat 17.6g 27% DV; cholesterol 0.9mg; sodium 186.6mg 8% DV. Full Nutrition
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