20 Delicious Lectin Free Recipes

20 delicious lectin free recipes perfect for your lectin free diet. These recipes are easy and perfect for beginners. If you have not fully understood the lectin free diet concept, I would recommend you read Lectins in Foods (Food Lectins and How to Avoid Them) and How to Avoid Food Lectins For Lectin Free Diet.

These 20 plant paradox lectin free recipes are specially designed to make your lectin free diet journey an easy one. So enjoy your healthy delicious meals. For more plant paradox lectin free recipe pdf, try and sign up to download our free lectin free diet cookbook pdf. Enjoy!

 

LECTIN FREE CHICKEN MEATBALLS IN MANDARIN ORANGE SAUCE

Ready In: 40 minutes (Prep Time: 10 minutes, Cook Time: 30 minutes)
Serves: 4

Ingredients

For the Chicken Meatballs:

  • Garlic (finely minced) – 2 cloves
  • Ginger root (finely minced) – 1 tablespoon
  • Avocado oil – 1 teaspoon
  • Mushrooms (finely diced) – 1 cup (about 3 large mushrooms)
  • Ground chicken (not chicken breast) – 1 lb
  • Finely sliced scallions – 1/4 cup
  • Coconut aminos (or sub soy sauce, liquid aminos, tamari) – 1 teaspoon
  • Sesame oil – 1/2 teaspoon
  • Orange zest – 1 tablespoon
  • Almond flour – 1/4 cup
  • kosher salt

For the Mandarin Orange Sauce:

  • Garlic (finely minced) – 2 cloves
  • Ginger root (finely minced) – 1 tablespoon
  • Avocado oil – 1 teaspoon
  • Coconut aminos (or sub soy sauce, liquid aminos, tamari) – 2 tablespoons
  • Sesame oil – 1 teaspoon
  • Orange zest – 1 tablespoon
  • Sriracha – 1/2 teaspoon
  • Tapioca starch – 1 teaspoon
  • Chicken stock – 1/2 cup
  • Freshly squeezed mandarin orange juice – 1/4 cup
  • Honey – 1 teaspoon
  • Sesame seeds and additional scallions for garnish (optional)

Instructions

  1. Preheat your oven to 400.
  2. For the meatballs, heat the oil in a pan over a medium high heat.
  3. Sauté the ginger and garlic for about 1 minute, or till fragrance.
  4. Stir in scallions and mushrooms.
  5. Season with salt.
  6. Continue stirring for 3 minutes, or till mushrooms release their liquid.
  7. Put off heat and allow to cool a bit.
  8. With your spoon, mix the seasame oil, chicken, orange zest, coconut aminos, and almond flour with the sautéed mixture above.
  9. Scoop out spoonfuls of the soft mixture, one at a time, and roll into balls with your damp hand.
  10. Put on a baking sheet lined with piece of parchment paper.
  11. Bake for about 20 minutes.
  12. For the sauce, return the pan to the medium high heat.
  13. Stir in the oil, garlic and ginger.
  14. Whisk other ingredients together in a bowl.
  15. Turn in mixture into the heated pan and stir for about 3 minutes, or till the sauce thickens to taste.
  16. Add the meatballs to sauce and stir till meatballs become well covered by the sauce.
  17. Then top with scallions and sesame seeds – optional.

Tip: Serve this lectin free chicken meatballs in mandarin orange sauce over cauliflower rice or broccoli.

 

LECTIN FREE PANCAKES – SCRUMPTIOUS PANCAKES

Ready In: 15 minutes (Prep Time: 15 minutes)
Serves: 4

Ingredients

  • Almond flour – 1 cup
  • Tapioca flour – 3/4 cup
  • Baking powder – 1 tablespoon
  • Sea salt – 1/4 teaspoon
  • Unsweetened almond milk – 2/3 cup
  • Apple cider vinegar – 2 teaspoon
  • Maple syrup – 1 tablespoon
  • Coconut oil (melted) – 1 tablespoon
  • Pure vanilla extract – 1 teaspoon

Instructions

  1. Add all ingredients in your blender and blend for few seconds (the batter can also be made in a bowl but blending makes the pancakes fluffier).
  2. You may add extra liquid or flour till a consistent batter is obtained.
  3. Pour the batter on a greased pan over a medium or medium-high heat. (Pour 1/4 cup per pancake).
  4. With your spatula, flip the pancakes once they begin to bubble.
  5. Continue cooking until both sides turn golden brown.
  6. Allow to cool a bit before topping with roasted strawberry, vanilla bean sauce or nut butter.
  7. Then enjoy!

 

LECTIN FREE SOUP – KALE SOUP

Ready In: 1 hour (Prep Time: 10 minutes, Cook Time: 50 minutes)
Serves: 6-8

Ingredients

  • Extra-virgin olive oil – 3 tablespoons
  • Medium-size onion (finely diced) – 1
  • Garlic (minced) – 4 cloves
  • Celery (chopped or minced) – 2 stalks
  • Salt free vegetable (or chicken stock) – 5 cups
  • Balsamic vinegar – 1 teaspoon
  • Dijon mustard – 1/2 teaspoon
  • Cooked pastured chicken (cubed or shredded) – 1 cup
  • Kale (chopped into 1-inch pieces) – 2 bunches
  • Fresh lemon juice – 2 tablespoons
  • Zest of one lemon
  • Kosher salt
  • Fresh black pepper (ground)
  • Freshly Parmigiano Reggiano (grated) – for serving

Instructions

  1. Heat the EVOO in a large pot over medium heat.
  2. Add in garlic, onion, and celery, and then season with pepper and salt.
  3. Sauté till celery and onion become tender.
  4. Add the Dijon, kale, chicken, and lemon zest.
  5. Sauté for about 5 minutes before you add the chicken broth, lemon juice and balsamic.
  6. Reduce heat and simmer, with pot covered, for 35 minutes.
  7. Then serve.

Source – Dr. Gundry’s Lemon Chicken Kale Soup Recipe

BROCCOLETTI FRY OVER CAULIFLOWER RICE FOR LECTIN FREE BREAKFAST

Ready In: 30 Minutes (Prep Time: 30 Minutes)
Serves: 4

Ingredients

  • Cauliflower rice – 1/2 head
  • Toasted sesame seeds – 1 tablespoon (plus more for serving)
  • Avocado oil – 3 tablespoons
  • Peeled and deveined wild-caught large shrimp (raw) – 1 pound
  • Scallions (sliced) – 1 bunch
  • Minced garlic – 1 teaspoon
  • Grated fresh ginger (2-inch piece) – 1 tablespoon
  • Broccoletti (cut into 2-inch pieces) – 1 bag ~10 ounces
  • Rice vinegar – 1/4 cup
  • Unsalted vegetable broth – 1/4 cup

Instructions

  1. Cook cauliflower rice in a sealed (microwave-safe) dish for about 3-5 minutes.
  2. Add in sesame seeds.
  3. Now, heat 1 tablespoon of avocado oil in a pan over medium high heat.
  4. Stir in the shrimp and cook for 2-4 minutes, or till opaque.
  5. Turn in a plate and keep aside.
  6. Put the remaining avocado oil in the pan.
  7. Stir in the ginger, scallions and broccoletti.
  8. Cook for about 10 minutes, or till broccoletti becomes tender.
  9. Stir in vegetable broth and vinegar.
  10. Toss gently and thoroughly till the sauces covers the vegetables, approximately 2 minutes.
  11. Then serve over the cauliflower rice and sprinkle more sesame seeds over.

 

PEPPERONI PIZZA BITES (LECTIN FREE SNACKS)

Ready In: 13 minutes (Prep Time: 5 minutes, Cook Time: 8 minutes)
Serves: 2

Ingredients

  • Pepperoni – 12 slices
  • Low carb marinara sauce – 2 tablespoons
  • Shredded mozzarella cheese – 1/4 cup
  • Italian seasoning – 1/4 teaspoon

Instructions

  1. Line your toaster oven tray with a foil
  2. Put the pepperoni on the tray
  3. Add little quantity of sauce to each pepperoni slice.
  4. Then top with the shredded cheese before sprinkling with Italian seasoning.
  5. On a toaster oven, cook for about 6-8 minutes at 350.
  6. Broil for about extra 2 minutes and enjoy.

 

LECTIN FREE PASTURED CHICKEN CUTLET WITH CILANTRO DIPPING SAUCE

Ready In: 15 minutes
Serves: 1

Ingredients

  • Avocado oil – 1 tablespoon
  • Pastured chicken cutlet (cut into strips) – 1
  • Chopped cilantro – 2 cups
  • Extra-virgin olive oil – 1/4 cup
  • Sea salt – 1/4 teaspoon

Instructions

  1. With a pan, heat the avocado oil over a medium-high heat.
  2. Put the strips of chicken on the pan and sprinkle over it with the salt.
  3. Stirring frequently, sauté for about 4 minutes.
  4. Then remove from the pan and allow to cool.
  5. Put the EVOO, cilantro and sea salt in a blender and process until it becomes smooth.
  6. Now, serve the chicken with the sauce.
  7. For toddlers, you can pre-dip the chicken before serving.

 

LECTIN FREE SNACKS – ALMOND FLOUR BISCUITS

Ready In: 25 minutes (Prep Time: 5 minutes, Cook Time: 20 minutes)
Serves: 4

Ingredients

  • Blanched almond flour (NOTE: not almond meal) – 1 1/2 cup
  • Baking powder – 1 teaspoon
  • Kosher salt – 1/2 teaspoon
  • Cold butter (diced small) – 3 tablespoons
  • Heavy cream (or coconut cream) – 3 tablespoons
  • Egg – 1

Instructions

  1. Preheat your oven to about 350.
  2. Line cookie sheets with parchment paper, and set them aside.
  3. Combine the baking powder, almond flour, and salt in a bowl.
  4. Cut the diced butter into smaller pieces and press into the flour, using butter knife. Continue until all the big chunks disappear and the dough becomes crumbly.
  5. Create a small space at the middle of the bowl, and crack in the egg.
  6. Add the cream to it.
  7. Gently mix the cream and egg together with a fork.
  8. While mixing egg and cream, slightly be incorporating the dough to the mixture until a soft dough is formed.
  9. Use your hands to divide the dough into 4 pieces.
  10. Roll the four pieces into a ball. Note: the dough will be soft and sticky.
  11. Place the dough balls on the cookie sheet lined with parchment paper. Note: Do not flatten the dough.
  12. Bake the cookie balls for about 20 minutes or until it lightly turns golden.
  13. Allow to cool a bit before slicing.

 

 

CHOCOLATE AVOCADO FROSTING FOR LECTIN FREE DESERTS

Ready In: 5 minutes (Prep Time: 5 minutes)
Makes: 1 cup

Ingredients

  • Avocados – 2
  • Raw cacao powder – 1/4 cup
  • Almond butter – 1/4 cup
  • Date nectar – 1/4 cup
  • Himalayan pink salt – A pinch or more

Instructions

  1. Whisk the avocados in a bowl till it becomes smooth and creamy.
  2. Add in other ingredients and continue whisking till it all turns creamy and smooth, but thick.
  3. You can put inside a refrigerator to thicken the mixture.
  4. Use when needed for any recipe.

 

 

CHOCOLATE-STRAWBERRY TRUFFLES (LECTIN FREE SNACKS)

Ready In: 35 minutes (Prep Time: 5 minutes, Freezing Time: 30 minutes)
Makes: 10 -12 small truffles

Ingredients

For the truffles:

  • Freeze-dried strawberries – 2 cups
  • Large medjool dates (pitted) – 8

For the chocolate coating:

  • Enjoy Life 69% Cacao Dark Chocolate
  • Morsels – 1/2 cup
  • Coconut oil – 1 teaspoon

Instructions

  1. For the truffles, add all ingredients in a food processor and blend till mixture becomes sticky with crumble texture.
  2. Scoop out and roll into balls, small spoonful at a time. Set balls aside.
  3. For chocolate coating, stir in all ingredients in a sauce pan and melt over a low heat. Stir until melt becomes smooth.
  4. Now, put the balls in the sauce pan and toss till the balls are fully covered by the melted chocolates.
  5. Remove and place on a baking pan lined with piece of parchment paper.
  6. Put inside a freezer and freeze for about 15-30 minutes or till chocolates hardens.
  7. Store in a freezer with airtight (BPA-free) container.
  8. Enjoy when needed.

 

 

DELICIOUS PASTA DOUGH FOR LECTIN FREE BREAKFAST

Ready In: 20 minutes (Prep Time: 10 minutes, Cook Time: 10 minutes)
Serves: 4

Ingredients

  • Tapioca flour – 1 cup (plus extra for dusting)
  • Almond flour (super fine texture) – 1 cup
  • Kosher salt – 1 teaspoon
  • Large eggs – 2
  • Olive oil

Instructions

  1. In a bowl, thoroughly mix the almond flour, tapioca flour and salt.
  2. Open the middle of the flour mixture and crack in the 2 eggs.
  3. Stir gently with your fork, slightly moving out and incorporating more flour till it becomes well mixed.
  4. Knead the mixture with your finger and add extra tapioca flour if the dough mixture sticks to your fingers.
  5. Now dust your cutting board the tapioca flour. Also dust the rolling pin.
  6. Cut the dough into three parts and dust each part before rolling.
  7. Roll the dough to a thickness of about 1/8 inch.
  8. Then with a pizza cutter, cut the rolled dough into noodles of desired thickness.
  9. Boil about 1 liter of water in a large pot.
  10. Drizzle two tablespoons of olive oil into the boiling water.
  11. In the boiling water, scoop in the noodles with a large spatula and cook for about 2 minutes.
  12. With your slotted spoon, remove the noodles from water and place in a pasta strainer.
  13. Drizzle small olive oil on the noodles to prevent them from sticking.
  14. Repeat same process for the remaining dough.

Recipe Notes

  • Only use superfine almond flour because almond meal doesn’t work in this type of recipe.
  • Don’t be too hard on yourself when the noodles are not even as desired. Also, don’t sweat it out when a few noodles break. It still tastes delicious! Keep practicing till you know how to get it the way you want it.

 

 

LECTIN FREE DESERTS – BLUEBERRY DESSERT

Ready In: 1 Hour (Prep Time: 55 Minutes)
Serves: 4

Ingredients

  • Blueberries – 2 cups (with extra for garnish)
  • Xylitol (divided) – 3 tablespoons
  • Salt – A pinch
  • Lemon zest and juice – 1/2 lemon
  • Heavy whipping cream – 1 1/3 cup
  • Vanilla extract – 1/2 teaspoon

Instructions

  1. Over a medium heat, heat 2 tablespoons of xylitol, 1 1/2 cups of blueberries, and salt in a saucepan till it bubbles.
  2. Then reduce heat heat to medium low and cook for about 5 minutes, till the blueberries soften.
  3. Put off heat and stir in the remaining blueberries with the lemon juice and zest.
  4. Allow to cool down at a room temperature.
  5. Beat the vanilla, whipping cream, and remaining xylitol with a mixer till mixture softens.
  6. Top with the blueberry sauce and fold.
  7. Top with more blueberries and enjoy.

 

 

LECTIN FREE CILANTRO AND LIME CAULIFLOWER RICE

Ready In: 10 minutes (Prep Time: 5 minutes, Cook Time: 5 minutes)
Makes: 1 1/2 cups

Ingredients

For the cauliflower rice:

  • Cauliflower rice – 2 cups
  • Lime juice – 2 tablespoons
  • 100% pure avocado oil – 1 tablespoon
  • Himalayan pink salt – 1 teaspoon
  • Ground black pepper – 1/2 teaspoon

For the add-in:

  • Fresh cilantro (chopped) – 1/4 cup

Instructions

  1. For the cauliflower rice, put all ingredients in a pan and season to taste.
  2. Sauté for about 5 minutes or till it becomes consistent to taste.
  3. Put off heat and stir in the cilantro. Stir thoroughly till it becomes evenly mixed.
  4. Turn into a serving dish and garnish it with more cilantro.
  5. Then serve.

 

 

LECTIN FREE APRICOT-BALSAMIC GLAZED CHICKEN CUTLETS WITH BASIL PESTO DRESSING

Ready In: 35 Minutes (Prep Time 15 Minutes, Cook Time: 20 minutes)
Serves: 4

Ingredients

  • Apricot preserves (no sugar added) – 1/4 cup
  • Balsamic vinegar – 1/4 cup
  • Ground ginger – 1/2 teaspoon
  • Himalayan sea salt
  • Avocado oil
  • Pastured chicken cutlets – 8
  • Extra-virgin olive oil – 1/2 cup
  • Packed fresh basil leaves – 1 cup
  • Pine nuts or walnuts – 1/4 cup
  • 1-inch cubes Parmigiano-Reggiano – 2
  • Fresh lemon juice – 2 tablespoons
  • Butter lettuce (torn into pieces) – 1 head

Instructions

  1. Heat broil to medium low.
  2. Mix the apricot preserves, ginger and vinegar with 3/4 teaspoon of salt.
  3. Then set mixture aside about 1/4 cup.
  4. Add in cutlets and toss thoroughly till well coated with mixture.
  5. Allow to settle for about 10 minutes.
  6. Pulse the olive oil, pine nuts, basil, cheese and lemon juice in a blender till mixture blends well.
  7. Broil the cutlets for about 13-15 minutes. Turn occasionally and baste with reserved mixture within last 4 minutes of broiling.
  8. Then divide lettuce among plates.
  9. Drizzle over with basil-pesto and serve with chicken cutlets.

 

 

PLANT PARADOX CHOCOLATE AVOCADO FROSTING

Ready In: 5 minutes (Prep Time: 5 minutes)
Makes: 1 cup

Ingredients

  • Avocados – 2
  • Raw cacao powder – 1/4 cup
  • Almond butter – 1/4 cup
  • Date nectar – 1/4 cup
  • Himalayan pink salt – A pinch or more

Instructions

  1. Whisk the avocados in a bowl till it becomes smooth and creamy.
  2. Add in other ingredients and continue whisking till it all turns creamy and smooth, but thick.
  3. You can put inside a refrigerator to thicken the mixture.
  4. Use when needed for any recipe.

 

 

LECTIN FREE SPANAKOPITA OMELET (PLANT PARADOX)

Ready In: 11 minutes (Prep Time: 5 minutes, Cook Time: 6 minutes)
Serves: 1

Ingredients

  • Butter (divided) – 1 tablespoon
  • Garlic (minced) – 1 clove
  • Minced white onion (or scallions) – 1/4 cup
  • Spinach (chopped) – 2 cups
  • Presley (chopped) – 1 cup
  • Dried oregano – 1/2 teaspoon
  • Dried thyme – 1/2 teaspoon
  • Eggs – 2
  • Feta cheese – 1 tablespoon
  • Arugula – 1 cup, dressed with 1 teaspoon olive oil (optional, and to be served on the side)
  • Pepper and salt to taste

Instructions

  1. For the spinach filling, melt one half of the butter in a pan over a medium high heat.
  2. Stir in the onion and garlic. Stir till fragrance and translucent.
  3. Add in parsley, spinach, thyme and oregano, and cook for about 3 minutes, or till parsley and spinach release their water content through evaporation.
  4. Season with pepper and salt to taste.
  5. Turn the filling into a bowl and set aside.
  6. For the omelet, crack and whisk the eggs with pepper and salt in a separate bowl.
  7. Melt the remaining butter on a pan over medium high heat.
  8. Turn in the egg mixture and swirl with spatula.
  9. Once set, flip and top with the prepared spinach filling.
  10. Sprinkle the feta cheese over, fold and cook till egg is fully set.

 

 

LECTIN FREE GOLDEN MILK LATTE

Ingredients

For the Golden Milk Paste

  • Turmeric powder – 1 teaspoon
  • Cinnamon – 1/3 teaspoon
  • Filtered water – 1 tablespoon
  • Pinch black pepper

For the Latte

  • Brewed coffee – 2 1/2 cups
  • Almond milk – 1 1/3 cups
  • Stevia – 1 teaspoon
  • Virgin coconut oil – 2 teaspoons

Instructions

  1. Mix the cinnamon, turmeric, pepper and water in a bowl.
  2. Blend the almond milk, coffee, coconut oil and honey together in a blender.
  3. Add a teaspoon of the golden milk paste to the blend.
  4. Continue blending till mixture is well mixed and frothy.
  5. Enjoy

 

 

CHOCOLATE-STRAWBERRY TRUFFLES FOR LECTIN FREE BREAKFAST

Ready In: 35 minutes (Prep Time: 5 minutes, Freezing Time: 30 minutes)
Makes: 10 -12 small truffles

Ingredients

For the truffles:

  • Freeze-dried strawberries – 2 cups
  • Large medjool dates (pitted) – 8

For the chocolate coating:

  • Enjoy Life 69% Cacao Dark Chocolate
  • Morsels – 1/2 cup
  • Coconut oil – 1 teaspoon

Instruction

  1. For the truffles, add all ingredients in a food processor and blend till mixture becomes sticky with crumble texture.
  2. Scoop out and roll into balls, small spoonful at a time. Set balls aside.
  3. For chocolate coating, stir in all ingredients in a sauce pan and melt over a low heat. Stir until melt becomes smooth.
  4. Now, put the balls in the sauce pan and toss till the balls are fully covered by the melted chocolates.
  5. Remove and place on a baking pan lined with piece of parchment paper.
  6. Put inside a freezer and freeze for about 15-30 minutes or till chocolates hardens.
  7. Store in a freezer with airtight (BPA-free) container.
  8. Enjoy when needed.

 

 

HEALTHY EGG ROLL FOR LECTIN FREE BREAKFAST

Serves: 4

Ingredients

  • Sesame oil – 2 tablespoon
  • Garlic (minced) – 3 cloves
  • Yellow onion (diced) – 1/2 cup
  • Fresh ginger (minced) – 1 tablespoon
  • Green onions (sliced) – 5
  • Quorn meatless grounds – 1 bag
  • Black pepper and sea salt
  • Sriracha or garlic chili sauce – 1 tablespoon
  • Shredded cabbage – 1 large bag ~ 14oz
  • Broccoli slaw – 2 cups
  • Coconut aminos – 3 tablespoons
  • Rice wine vinegar – 1 tablespoon
  • Toasted sesame seeds – 2 tablespoon

Instructions

  1. Heat the sesame oil on a pan over a medium high heat.
  2. Add in the onion, garlic, and ginger.
  3. Cook till mixture becomes tender.
  4. Add quorn meatless ground, pepper and salt, and cook till all get warm enough.
  5. Then add sriracha (or garlic chili sauce).
  6. Toss in the broccoli slaw and cabbage.
  7. Continue tossing till mixture combines well.
  8. Finally, add the rice vinegar, coconut aminos and sesame seeds.
  9. Continue cooking until the cabbage becomes tender.
  10. Then serve.

 

 

LECTIN FREE SOUP – LEEK & CAULIFLOWER SOUP

Ready In: 1 hour 15 minutes (Prep Time: 15 minutes, Cook Time: 1 hour)
Serves: 6-8

Ingredients

  • Extra Virginia olive oil – 3 tablespoons
  • Leeks (chopped) – 1 pound
  • Celery (diced) – 2 stalks
  • Garlic (minced) – 3 cloves
  • Cauliflower – 1 large head (cut into 2″ florets)
  • Salt free chicken (or vegetable stock) – 2 quarts
  • Grated parmesan – ¼ cup (optional)
  • Bay leaf – 1
  • Fresh nutmeg – ½ teaspoon
  • Fine sea salt – 1 teaspoon
  • Coarse black pepper – 2 teaspoons
  • Chives (finely chopped) or thyme for garnish

Instructions

  1. Over a medium high heat, heat the olive oil in a soup pot.
  2. Stir in cauliflower, leek, nutmeg, celery, salt, garlic, and pepper, and sauté till the leek wilts.
  3. Add the bay leaf, stock and parmesan.
  4. Cover pot and cook for about 35-45 minutes, or till cauliflower becomes tender.
  5. With your blender, blend mixture to purée.
  6. Return the mixture to heat again and cook for extra 10-15 minutes.
  7. Garnish with parmesan and chopped herbs.
  8. Then enjoy.

 

 

LECTIN FREE PANCAKES – COCONUT PANCAKES

Ready In: 40 minutes (Prep Time: 15 minutes, Cook Time: 25 minutes)
Serves: 2-4

Ingredients

  • Large omega-3 eggs – 2
  • Lemon juice and zest – 1 lemon
  • Vanilla – 1 teaspoon
  • Coconut oil – 1 tablespoon
  • Liquid stevia – 5 drops
  • Coconut yogurt (or goat’s milk yogurt) – 4.5 oz
  • Coconut flour – ¼ cup
  • Tapioca flour – ¼ cup
  • Blanched almond flour (not almond meal) – ¼ cup
  • Sea salt – ¼ teaspoon
  • Baking powder – ½ teaspoon
  • Baking soda – ¼ teaspoon
  • Fresh (or frozen) wild blueberries – 1/3 cup

Instructions

  1. Preheat your oven to 350.
  2. Grease your pan with olive oil.
  3. Except the blueberries, blend all ingredients in a blender at high speed till mixture becomes smooth.
  4. Turn the batter onto the pan and sprinkle the blueberries over it, evenly.
  5. Bake for about 25 minutes, or till golden brown.
  6. Remove from heat and allow to cool.
    Then serve.

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