here is a great recipe for A Blueberry Breakfast Bread!

• 1 C egg whites
• 4 tablespoons light agave
• 2 tablespoons lemon juice
• 1/2 c Organic unsweetened apple sauce
• 2 droppers liquid stevia *clear
• 1 teaspoon cinnamon
• 1/2 C buckwheat groats, ground
• 1/2 C quinoa flakes
• 1/2 C quinoa flour
• 1 tsp gluten-free baking powder
• 1/2 tsp xanthan gum
• 1 C fresh or frozen organic blueberries
• 2 tsp quinoa flour

preheat oven to 350 degrees. In a medium bowl, whisk together egg whites,agave, lemon juice, applesauce, liquid stevia, and cinnamon. Stir in the quinoa flakes. Allow to sit for a minute. They will puff up and soak in the liquid.

In coffee grinder or blender, grind buckwheat groats until powdered.  In small bowl, sift together ground buckwheat groats, quinoa flour, baking powder, baking soda, and xanthan gum.  Add pre-mixed dry ingre- dients to wet mixture.

Carefully dredge blueberries in 2 teaspoons quinoa flour and add to wet mixture.  Pour mixture in an 8×8 prepared glass baking dish that has been spray oiled and floured with quinoa flour.  Spread evenly with spray oiled spatula.  Bake for 30-35 minutes.

*leave the blueberries out for a plainer, anytime bread. Explore and experiment!