This past Christmas our family got together for the holidays. My daughter and her family planned a decadent breakfast for everyone to enjoy. My Mom and I both eat a gluten free diet so needed a breakfast alternative. I wanted it to be something delicious and fun so we didn't feel left out. I also attempt to limit carbohydrates at breakfast and focus on protein and vegetables or fruit. I remembered a blueberry buckle recipe we used to make when my kids lived at home and went on a search. I looked at several recipes but based our version on a recipe at Gluten Free Easily.
The version we made at Christmas only had 2 eggs. Since then, we've had this several times and I've increased the eggs, making it almost custard-like in texture. Either version works. I don't put the sugar in the topping anymore but for an extra special treat with just a hint of sweetness, include the sugar.
I've also gone to placing this in 4 separate smaller Pyrex dishes so we can store them easily in the refrigerator. In the morning, we place one into the oven at 350 for about 20 minutes and voila, breakfast!
Blueberry Buckle Custard
3 tbls pumpkin seeds, ground
3 tbls sunflower seeds, ground
1/4 cup flax seed, ground
1 cup almond meal
1/2 cup hazelnut meal
2 1/2 tsp baking powder
1/2 tsp sea salt
1 tsp sweet cinnamon
1/2 cup almond milk
1/2 cup ghee (butter, coconut oil, olive oil)
2 large or 3 small bananas
1 tsp vanilla
1/2 cup cranberries
2 cups blueberries
1 tbls rapadura sugar (optional)
1/3 cup almond meal
1 tbls sweet cinnamon
1/4 cup (4 tbls) butter
Preheat over to 350 degrees F. Grease baking dish.
Combine ground seeds, nut meals, baking powder, salt and cinnamon in a mixing bowl.
Combine almond milk, eggs, ghee, bananas and vanilla in a blender until smooth. Add cranberries and blend just until broken up a bit. Pour into dry ingredients and mix thoroughly.
Mix topping ingredients together, using a fork to mix into crumbles.
Pour batter into a baking dish. Sprinkle the blueberries over the top of the batter. Then add the topping over the blueberries.
Bake at 350 degrees F until toothpick comes out clean. Baking time depends on the dish used.
In a 9" square or round pan, 60 minutes
In a 9x13 pan, 25-30 minutes
In 4 - 1 quart containers, 45 minutes