Wildberry Buckle

• Filling:
• 2.3 ounces millet flour (about 1/2 cup)
• 2.3 ounces brown rice flour (about 1/2 cup)
• 1.3 ounces white rice flour (about 1/4 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup low-fat buttermilk
• 2 cups mixed berries (such as blueberries, blackberries, and raspberries)
• Cooking spray
• Topping:
• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 1 tablespoon butter, melted
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice

1. Preheat oven to 350u0b0.
2. To prepare filling, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl, stirring with a whisk. Set aside 1/4 cup flour mixture. Add xanthan gum, baking powder, baking soda, and salt, stirring to combine.
3. Place granulated sugar and softened butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add oil, vanilla, and eggs; beat until blended. Add flour mixture and buttermilk alternately to sugar mixture, beating after each addition until smooth. Fold berries into batter using a rubber spatula. Pour batter into a 9-inch square glass or ceramic baking dish coated with cooking spray.
4. To prepare topping, combine reserved 1/4 cup flour mixture, pecans, and remaining ingredients; sprinkle over batter. Bake at 350u0b0 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes.

filling, millet flour, brown rice, white rice, flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, butter, canola oil, vanilla, eggs, lowfat buttermilk, mixed berries, cooking spray, topping, pecans, brown sugar, butter, ground cinnamon, ground allspice

Taken from www.myrecipes.com/recipe/wildberry-buckle (may not work)