Ingredients
Scale
- 2 tablespoons gluten free flour mix
- 2 tablespoons brown rice flour (or 2 more tablespoons of gluten free flour mix)
- 1/2 tablespoon organic cane sugar or regular sugar
- 1 egg white, large
- 1 teaspoon sour cream or 1 teaspoon plain Greek yogurt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 2 tablespoons almond milk or any kind of milk
- Handful of blueberries
- Nonstick Cooking Spray
- **Crumble Topping:1 tablespoon brown sugar
- 1 tablespoon gluten free flour mix
- 1/2 tablespoon coconut oil
- **Optional Glaze:2 tablespoons powdered sugar
- 1 teaspoon liquid (water, milk, etc.)
Instructions
- First, preheat oven to 350 degrees and spray a small ramekin with nonstick cooking spray. Set aside.
- Then, in a medium size bowl, mix together flours, baking powder, and cane sugar. Then add in coconut oil, 1 egg white, vanilla, sour cream, and almond milk and mix. Finally add in berries and mix again. Pour batter into ramekin and Set aside.
- Next, create your crumble topping by mixing together 1 tablespoon brown sugar, 1 tablespoon gluten free flour mix, and 1/2 tablespoon coconut oil. Sprinkle topping on top of batter.
- Place ramekin into oven at 350F for about 25 minutes or until a toothpick comes out clean!