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This recipes uses coconut oil, a healthy alternative to the hydrogenated fats and butter found in many baked goods.
2 ¾ cups gluten-free flour blend
2 tablespoons coconut flour
2 tablespoons cream of rice cereal
¼ cup modified tapioca starch, optional
3 ½ teaspoons baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
¾ cup organic sugar
1 cup fresh blueberries*
2 tablespoons extra virgin coconut oil
1 cup warm coconut milk (mix well before measuring)
2 medium-large ripe bananas, mashed
- Cinnamon sugar or organic unsweetened shredded coconut, optional
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