Glazed Blueberry Coconut Cake-Cookie

• 3/4 cup buckwheat flour
• 3/4 cup white sugar
• 1/2 cup almond meal
• 1/3 cup oats
• 1/4 cup coconut flakes
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup coconut oil
• 1/4 cup yogurt
• 1/4 cup grapeseed oil
• 3 tablespoons milk
• 1/3 cup fresh blueberries

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
2. 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.
3. 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.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

buckwheat flour, white sugar, almond meal, oats, coconut flakes, baking powder, salt, coconut oil, yogurt, grapeseed oil, milk, fresh blueberries

Taken from www.allrecipes.com/recipe/246907/glazed-blueberry-coconut-cake-cookie/ (may not work)