Blueberry Scones

Yield: 8

2 cups all-purpose flour, plus more for hands and work surface

1 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, very cold or frozen

1/2 cup milk

1 egg

1 tsp vanilla extract

1/2 cup blueberries

1 egg, for eggwash

turbinado sugar

1. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, sugar, baking powder, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk milk, egg, and vanilla extract together. Add to flour mixture and then combine together with a rubber spatula until everything appears moistened.

5. Slowly and gently fold in the blueberries. Do not overwork the dough at any point. Dough will be a little wet.

6. With floured hands, transfer dough to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.

7. Place scones at least 2-3 inches apart on the prepared baking sheet. They will expand significantly when baking.

8. Brush scones with eggwash, then sprinkle a little turbinado sugar on top.

9. Transfer the baking sheet into the freezer to chill for a minimum of 20 minutes while you preheat the oven.

10. Preheat oven to 400F.

11. Bake for 20 to 22 minutes, or until lightly golden and cooked through.

https://vancouversun.com/life/food/recipes/karen-gordon-summer-blueberry-bounty-showcases-perfectly-in-scones-squares

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/

Banana Blueberry Muffins

Yield: 12 muffins

3/4 cup almond flour

3/4 cup coconut flour

6 tbsp tapioca flour

6 tbsp granulated monk fruit sweetener (or granulated stevia)

1 1/2 tbsp cinnamon

1 1/2 tsp baking soda

3/4 tsp salt

3 eggs

1/2 cup coconut oil

3 tbsp almond milk

1 1/2 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup banana, mashed (about 3 large)

1 1/2 cups fresh (or frozen) blueberries

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt).

3. In a medium mixing bowl, whisk the eggs, oil, milk, vanilla, and vinegar.

4. Stir the mashed banana into the wet ingredients.

5. Fold the blueberries into the dry ingredients until they are lightly coated.

6. Pour the wet ingredients into the dry/blueberry mixture and gently stir to combine, being careful not to crush the blueberries.

7. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 30 to 40 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://acleanbake.com/banana-blueberry-muffins/

Blueberry Oatmeal Muffins

Yield: 12

1 1/2 cup oat flour

1 1/3 cup almond flour

1/3 tsp salt

1 tsp baking soda

3 eggs, slightly beaten

1/2 cup pure maple syrup

1 tsp vanilla extract

2/3 cup unsweetened almond milk (or dairy free milk or choice)

1 1/2 tbsp olive oil

1 tbsp apple cider vinegar (or fresh lemon juice)

1 1/3 cup fresh or frozen blueberries

1. Preheat oven to 350F. Line a muffin tray with liners.

2. In a large bowl, whisk together oat flour, almond flour, salt, and baking soda.

3. In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil, and apple cider vinegar until smooth and well combined.

4. Add dry ingredients to wet ingredients and stir until just combined.

5. Gently fold blueberries into the batter.

6. Divide batter evenly between muffin cups, filling 3/4 of the way full. Bake for 18 to 25 minutes, or until toothpick inserted in the center comes out clean.

7. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely.

https://www.ambitiouskitchen.com/best-healthy-blueberry-oatmeal-muffins-gluten-free/

Blueberry Bran Muffins

Yield: 12

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1 tsp salt

3/4 cup Greek yogurt

1/4 cup coconut oil

1/4 cup olive oil

1/2 cup sugar

1/2 cup honey

2 eggs, lightly beaten

1 tsp vanilla extract

2 1/2 cups wheat bran

1 1/2 cups fresh blueberries

1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

3. In a large bowl, whisk together the yogurt, coconut oil, olive oil, sugar, honey, eggs, and vanilla.

4. Add the dry ingredients to the wet ingredients, stirring just until combined.

5. Gently stir in the wheat bran and blueberries until combined.

6. Scoop the batter into the muffin cups. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

https://www.foodnetwork.com/recipes/ina-garten/blueberry-bran-muffins-4720585

Blueberry Yogurt Muffins

Yield: 12

1 cup plain Greek yogurt

1/4 cup coconut oil, melted and cooled (or melted butter or olive oil)

1 egg

1/2 cup maple syrup

1 tsp vanilla extract

1/4 tsp almond extract, optional

1 tbsp almond milk

1 3/4 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 cups fresh blueberries

optional: 1/2 cup chopped walnuts

1. Preheat oven to 425F. Line a muffin tin with muffin liners.

2. In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract, and almond milk until smooth.

3. Add in whole wheat flour, baking soda, cinnamon, and salt. Mix until just combined.

4. Fold in blueberries (and walnuts if using).

5. Divide batter evenly into liners, filling 3/4 of the way full. Bake for 5 minutes, then reduce heat to 375F. Bake for 10 to 15 minutes more, or until toothpick comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-blueberry-greek-yogurt-muffins/

Almond Flour Pancakes

Yield: 2-3 servings (6 pancakes)

2 eggs

1/3 cup coconut milk (or almond milk)

1 tsp vanilla extract

1 1/4 cup almond flour

1/4 tsp baking soda

pinch salt

olive oil, coconut oil, or butter, for greasing pan

optional: 1/2 cup blueberries, fresh or frozen

optional: 1/4 cup mini chocolate chips

1. In large bowl, mix eggs, coconut milk, and vanilla together until smooth and well combined.

2. Add in almond flour, baking soda, and salt. Stir until well combined. Add any optional ingredients, if using, and stir again.

3. Place a nonstick skillet over medium-low heat and lightly coat with olive oil, coconut oil, or butter.

4. Drop a 1/4-cup of batter onto pan. Cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, about 2 minutes.

5. Wipe skillet clean and repeat with more oil/butter and remaining batter.

https://www.ambitiouskitchen.com/5-ingredient-almond-flour-pancakes/

Lemon Blueberry Almond Cake

Yield: 1 8-inch round cake

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cardamom

1/2 tsp ground ginger

1/2 tsp salt

4 eggs, beaten

2/3 cup honey

1/4 cup olive oil

zest and juice of 1 lemon
1 cup blueberries

1. Preheat the oven to 325F. Line a 8-inch pan with parchment paper.

2. In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cardamom, ginger, and salt.

3. In another bowl, combine the beaten eggs, honey, olive oil, and lemon zest and juice. Use a whisk to mix well.

4. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining.

5. Gently fold in the blueberries.

6. Pour the mixture into prepared pan and bake for 35 to 40 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.

https://cookieandkate.com/2014/gluten-free-honey-almond-cake/
https://cookieandkate.com/2018/gluten-free-almond-cake-recipe/

Buckwheat Pancakes

Yield: 10

1 banana, mashed

2 eggs, whisked

1 3/4 almond milk

1 tsp almond extract

1 1/2 light buckwheat flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tbsp coconut oil

Topping:

1/2 cup blueberries (fresh or frozen)

1 tbsp water

1 tbsp maple syrup

1. In a medium bowl, combine banana, eggs, almond milk, and almond extract.

2. In a large bowl, whisk together buckwheat flour, baking powder, and salt.

3. Stir wet ingredients into dry ingredients. Let rest for a few minutes.

4. In a large skillet, melt coconut oil over medium heat. Pour about 1/4 cup batter into the pan for each pancake. Cook for 2 to 3 minutes, until soft bubbles form on top, then flip and cook for another minute or two.

5. While the pancakes are cooking, in a small pot, combine blueberries, water, and maple syrup over medium heat. Using a fork, press down on the blueberries to break some of them open and release the juices. Heat until just warm.

6. Spoon blueberries over pancakes and top with maple syrup.

Blueberry Crisp (Gluten-Free)

Yield: 6 servings

Topping:

1 cup almond flour

3/4 cup shredded coconut

1 cup pecans, roughly chopped (or other nut of choice)

1/2 cup coconut sugar

1/2 tsp cinnamon

1/2 tsp salt

6 tbsp coconut oil (or butter, or a combination of both)

2 tbsp maple syrup

Filling:

6 cups blueberries (or mixed berries - strawberries, raspberries, and/or blackberries)

3 tbsp maple syrup

2 tbsp arrowroot starch (or cornstarch or gluten-free flour)

1 tbsp lemon juice

1/2 tsp cinnamon

1. Preheat oven to 350F. Line a 9x13 baking dish with parchment paper or coat with a thin layer of non-stick cooking spray.

2. To prepare topping, in a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, cinnamon, and salt. Stir to combine.

3. Add coconut oil and maple syrup and mix again until evenly distributed.

4. To prepare filling, in another large mixing bowl, combine fruit, maple syrup, arrowroot, lemon juice, and cinnamon. Toss to combine.

5. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.

6. Bake for 40 to 45 minutes, or until the fruit is bubbling and the topping is golden brown.

7. Cool at least 15 minutes before eating. Store covered in the refrigerator for up to 4 days.

https://minimalistbaker.com/grain-free-berry-crisp/

Blueberry Almond Flour Muffins

Yield: 12

2 1/2 cup almond flour

1/2 cup coconut sugar

1 1/2 tsp baking powder

3 eggs

1/3 cup coconut oil, melted (or butter)

1/3 cup almond milk (or coconut milk)

1/2 tsp vanilla extract

3/4 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with muffin liners.

2. In a large bowl, stir together almond flour, coconut sugar, and baking powder.

3. Add eggs, melted coconut oil, almond milk, and vanilla extract.

4. Fold in blueberries .

5. Spoon batter evenly among muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.

https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

Coconut Almond Quinoa Pancakes

Yield: 6 pancakes

1/2 tbsp + 2 tbsp coconut oil, divided, melted, plus extra for the pan
1/2 tsp cinnamon
1/2 cup quinoa
7/8 cup water
1 tbsp lemon juice
1 cup almond or coconut milk of your choice
1 1/2 cups almond flour
1/2 cup whole spelt flour (or gluten-free all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut sugar
1/2 tsp salt
1 egg
2 tsp vanilla extract
optional: 2 bananas, sliced
optional: 2 tbsp cacao nibs or chocolate chips
optional: 1 cup blueberries

1. In a small pot, over medium heat, add 1/2 tablespoon of the coconut oil. Once warm, add the cinnamon and stir. Add the quinoa and stir around in the oil to lightly toast. Add the water and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes until quinoa is cooked, but kind of crunchy. Let cool quinoa completely.

2. In a small bowl, add the lemon juice to the milk. Set aside to curdle for at least 5 minutes. 

3. In a medium bowl, combine the almond flour, spelt flour, baking powder, baking soda, coconut sugar, and salt. Stir to combine.
4. Add the curdled milk mixture, egg, vanilla, and remaining 2 tablespoons of coconut oil to the flour mixture. Gently fold it together with a spatula until just combined.
5. Add the cooled quinoa and fold it in until evenly mixed.

6. Heat a medium non-stick pan over medium heat. Brush with melted coconut oil. Drop 2 to 3 tablespoons of batter onto the pan and spread/flatten it out. If using, press banana slices onto the top of the cakes, and/or sprinkle with cacao nibs/chocolate chips/blueberries. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry.
7. Repeat with remaining batter, keeping cooked cakes warm.

8. Serve pancakes with maple syrup and yogurt dolloped on top.

http://thefirstmess.com/2013/03/20/vegan-coconut-almond-quinoa-breakfast-cakes-recipe/

Blueberry Pie Overnight Oats

Yield: 2-3 servings

1 cup oats

3 tbsp chia seeds

1 1/2 cups almond milk

1 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp vanilla extract

pinch of salt

pinch ground allspice

1 cup blueberries

toppings: chopped walnuts/pecans/almonds, banana

1. In a medium bowl, add all the ingredients except the blueberries and the toppings. Stir to combine.

2. Gently fold in the blueberries.

3. Cover and refrigerate for a minimum of 2 hours, or up to overnight. The mixture will thicken and the oats will soften. If the mixture is too thick, add 1-2 more tablespoons of almond milk.

4. Serve chilled, or reheat in a pan on the stovetop and serve warm. Top with desired toppings before serving.

5. Leftovers will keep in an airtight container in the fridge for a few days.

Optional: could use grated apple (Honeycrisp or Gala) instead of blueberries, and could add a pinch of ground ginger to the spices

Oh She Glows Every Day

Blueberry Cornmeal Muffins

Yield: 12

2 tbsp flax seed meal
5 tbsp water 

1/4 cup unsweetened almond milk

1 tsp apple cider vinegar

1 1/2 tsp baking soda

2 tbsp maple syrup (or honey)

1/2 cup cane sugar (or coconut sugar)

1/4 cup olive oil

3/4 cup applesauce

1/4 tsp salt

1/2 cup almond meal

1 cup fine cornmeal

3/4 cup gluten-free flour

1 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with paper liners, or lightly grease with coconut oil.

2. In a large bowl, combine ground flax and water and let rest for 5 minutes.
3. In a small bowl, combine almond milk with add apple cider vinegar and baking soda. Whisk to combine and set aside.

4. To the flax mixture, add maple syrup, sugar, and olive oil and whisk vigorously for 1 minute to dissolve sugar.

5. Add applesauce and salt and whisk to combine.
6. Add almond milk mixture and whisk again to combine.

7. Add almond meal, cornmeal, and flour and stir until just combined. The batter should be quite thick and scoopable.
8. Add blueberries and gently fold into the batter.

9. Scoop batter into muffin tins until almost full. There should the perfect amount for 12 muffins.

10. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.

11. Let cool for 15 to 20 minutes in the pan. Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.

12. Can store at room temperature for several days. Freeze for long-term storage (up to 1 month).


http://minimalistbaker.com/1-bowl-blackberry-cornmeal-muffins/

Blueberry Squares

Yield: 8x8 dish

Filling:
2 tsp arrowroot starch
2 tsp water
3 cups frozen blueberries
1/4 cup honey
2 tsp lemon zest

Crust/Topping:
8 large pitted medjool dates
2 tbsp ground flax
1/4 cup water
1 cup unsweetened coconut flakes
1 1/4 cup rolled oats
1 tsp salt
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 cup almond meal
5 tbsp coconut oil, melted

Filling:
1. In a small bowl, combine arrowroot with water. Stir to combine.
2. Puree the blueberries in a food processor.
3. In a medium pan over medium heat, add blueberry puree, honey, and lemon zest. Bring to a boil and simmer for 2 minutes.
4. Reduce heat to low, add arrowroot mixture, and stir well for another full minute. Turn heat off to let cool.

Crust/Topping:
1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.
2. Boil a small pot of water. Place dates in a bowl and cover with the hot water. Soak for at least 10 minutes.
3. In a small bowl, combine ground flax meal with the water. Stir to combine. Set aside.
4. In a food processor, blend coconut flakes. Place in a mixing bowl.
5. Place strained dates, oats, salt, cinnamon, and vanilla in food processor and blend until ingredients are mixed well and resemble a dough.
6. Add almond meal and pulse a few times.
7. Pour this mixture into the bowl with ground coconut. Add warmed coconut oil and flax mixture. Mix well with hands so that a dough-like mixture forms.
8. Tightly pack a 1/2 cup of crust mixture and set aside for topping.
9. Place remainder of crust mixture into prepared pan. Tightly pack the crust so that it is evenly spread and level.

Assembly:
1. Pour the cooled blueberry mixture over crust and spread evenly.
2. Sprinkle the remaining 1/2 cup of crust topping over blueberry filling. Gently press the topping into the fruit.
3. Bake for 25 minutes. Let cool, then place into fridge for at least two hours to set.


http://mikaelareuben.com/recipes/blueberry-squares/

Smoothies (ideas)

• blueberries, spinach, ginger, mint, banana
• blueberries, mango, kale, hemp hearts, banana
• spinach, cucumber, mango, banana, lime, coconut milk
• cleanser - 3 stalks parsley, 3 stalks cilantro, 1 stalk celery, 1/4 cucumber, 1/4 lemon, 1/2 apple, 1/2 banana, thumbnail piece of ginger, 1 cup water or coconut water
• ritual (eat with a spoon) - banana, berries, 1 scoop protein powder, 1 tbsp chia seeds, 1 tsp macca, 1 tbsp cocoa powder or nibs, 1 cup water or nut milk
• blueberry cream - blueberries, banana, ginger, 1/4 tsp vanilla powder or extract, 1 cup water or coconut milk
• enzyme time - pineapple, papaya, kale, 2 tbsp chia, flax, or hemp seeds, 1 cup water or nut milk
• hemp - 2 bananas, 3 tbsp hemp seeds, 1 tbsp spirullina, 1/4 tsp vanilla powder, 1 cup water or almond milk
• blueberry basil - 1 cup blueberries, 1 banana, 5-7 basil leaves, 1 tbsp tahini/almond butter, 1 tbsp maple syrup, 2 tbsp hemp seeds, 1 cup spinach, 1 cup water or nut milk
• coconut cucumber spinach - 1 large english cucumber, 1 ripe green pear, 2 ripe bananas, 3 cups spinach, 2 tbsp lemon juice, 1 tsp spirulina, juice of one young coconut (or ¾ cup cold water or ½ cup water and ½ cup ice), 8-10 big mint leaves 
• blueberry almond butter - 2 ripe bananas, 1/2 cup blueberries, 1 tbsp almond butter, 3/4 cup almond milk, 1 tbsp flax seeds, 1 tbsp chia seeds
• strawberry lime - 1 cup strawberries, 1 cup spinach, juice of 2 limes, 1 tbsp chia seeds, 3/4 cup almond milk, 1/2 cup ice
• chocolate fruit shake - 2 bananas, 1/3 cup strawberries or blueberries, 2 tbsp cocoa powder, 2 tbsp almond butter, 1 tbsp ground flax, 2 cups almond milk, 1 tbsp maple syrup, 1 cup spinach, 1/3 cup ice
• raspberry orange - 1 1/4 cup raspberries, 1 banana, 3/4 cup orange juice, 1/2 cup pomegranate juice, 3/4 cup almond milk
• kale berry - 1 banana, 1/2 cup frozen mixed berries, 1 tbsp hemp seeds, 2 cups kale, 2/3 cup pomegranate juice, 3/4 cup water
• green ginger - 1 tbsp ginger, 1/2 lemon or lime, 1 cup pineapple, 1 banana, 1 cup spinach, 1/2 cup kale, 1 tbsp flax or hemp seeds, 1/3 cup coconut milk, 2/3 cup almond milk, 3/4 cup water
• pineapple cucumber - 1/2 cup cucumber, 1 cup pineapple, 1 banana, 1 lime, 1 cup spinach/kale, 1/2 cup water, 1/2 cup coconut milk
  
  
  

optional add-ins:

• spinach or kale - greens always a good idea
• protein powder - whey concentrate, VEGA sport performance
• spirullina - blue-green algae, full of vitamins, minerals, nutrients
• bee pollen - high in antioxidants and B-vitamins, increases strength, endurance, energy
• cocoa powder or nibs - high in antioxidants, magnesium, iron, PLA - chemicals we produce when we fall in love and give us focus and alertness
• MCT oil - 1 tbsp, source of energy
• maca root powder - 1 tsp, hormone regulator, endurance, strength
• cinnamon - 1/2 tsp, regulates blood sugar, warming effect
• hemp seeds/hemp protein powder - 1 tbsp, source of EFAs, protein, sulfur-bearing amino acids, reduce inflammation, source of GLA, high in minerals, helps balance hormones

Baked Oatmeal

Yield: 9x9 baking dish

2 cups rolled oats
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
3 tbsp coconut oil, melted and slightly cooled
2 tsp vanilla extract
2 ripe bananas, cut into 1/2-inch slices
1 1/2 cups blueberries or mixed berries
2 cups almond milk
2 tbsp honey or maple syrup
1/2 cup walnuts, chopped

Variations:

• Maple pecan with apples
• Apples and cinnamon with almonds
• Peach and almond
• Mango, coconut, and brazil nuts
• Pumpkin puree with cloves, ginger, nutmeg, and walnuts
• Instead of nuts, could use seeds: pumpkin, sunflower, sesame, flax, hemp, chia

1. Preheat oven to 375F.
2. Grease the inside of the baking dish.
3. In a small bowl, mix the dry ingredients together, except the walnuts.
4. In a large bowl, mix the wet ingredients together.
5. Combine the two bowls and mix well.
6. Pour into the prepared pan and sprinkle the top with the nuts.
7. Bake for 30-35 minutes or until the top is nicely golden and the mixture has set.