Blueberry Pancakes (gluten free, dairy free)

This is an easy recipe that is EXACTLY like my other pancake recipes, but they are blueberry.  I am trying to get through consuming some of my frozen blueberries from last year at the ranch in order to make room for this year’s crop!  I used frozen making these, but you could easily use fresh.  When choosing blueberries, it’s important to consider buying organic because they have a very thin skin, which means pesticides can soak in fairly easily.  If you buy a bunch of organic blueberries when they are in season and freeze them, you will never have to pay crazy prices….and they taste better.
Consider making a double batch because these can be eaten throughout the week as a snack or grab-and-go breakfast.  They can also serve as the “bread” for a nut butter and jelly sandwich in a kid’s lunch!
Blueberry Pancakes
1/2 cup tapioca flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup cashew milk (any liquid will do)
1 tsp vanilla
4 eggs
Mix all the ingredients together except the blueberries until slightly runny but smooth.  Warm skillet over medium high and place some coconut oil on the surface.  The skillet is ready when you flick water on it and it sizzles.  Place batter onto skillet in whatever size you prefer and drop blueberries onto the batter.  Cook for about 3-4 minutes until the underside is golden brown.  Flip the pancakes over and cook for another couple minutes COVERED.  Serve warm, with grassfed butter, and pure maple syrup!

Blueberry Fruit Rollups

Blueberry season is transitioning into apple season, but that doesn’t mean I didn’t stock up on my favorite variety of blueberries!  I have a dehydrator that I don’t use that often and have always wanted to attempt fruit leather.  This year, I finally got around to it, and it was super easy.  I don’t usually snack that much, but if you have kids, this could be a really fun project and snack idea for them to participate in and enjoy the fruits of their labor!

You could use any fruit puree really, including any applesauce you may create from apple season!

Blueberry Fruit Rollup


  • 1 lb thawed blueberries
  • Juice from half a lemon
  • Tbsp of honey


Puree all the ingredients in a blender and spread over a parchment paper-lined dehydrator tray or baking sheet if you do this in the oven.  Follow your dehydrator instructions. My dehydrator I used at 115F for 8 hours.  If you use the oven, place it at 170F and bake for 6-7 hours until it isn’t sticky when you touch it.  Roll it up, and enjoy!

Blueberry Cobbler

Remember how I told you that the Organic Blueberry Ranch was finally open?  Well, the other weekend, I was craving blueberries and really wanted to go pick some.  The only issue was that the variety being picked was not my favorite.   My absolute favorite is “bluecrop.” However, I decided to go anyway and figured I’ll have plenty of opportunity to get some bluecrop later.  When I showed up, guess what they decided to pick that day?!  Bluecrop!  I was in heaven.  I picked 4 lbs of blueberries, and less than a week later, they are almost gone.  I have made this cobbler twice now…in 1 week.  I have to say that it is the easiest dessert you could ever make and it is heavenly right out of the fridge.  I’m hard to please, and crisps/cobblers/and pies are not my thing.  So, for me to love this, it’s gotta be good!  Don’t blame me if the awesome blueberries are what make it so freakin’ delicious!

*Lurong Challenge: use honey instead, add 1/8 cup to the berries and 1/8 cup to the topping.  Sub coconut oil for the butter.  1/4 of the entire thing would be your sugar quota for the day)

Paleo Blueberry Cobbler

  • 3 cups blueberries
  • 1/4 cup pure maple syrup
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 Tbsp arrowroot powder
  • 1 and 1/2 cups almond flour
  • 1/4 cup butter
  • 1/4 Tbsp cinnamon


Preheat oven to 350 degrees F.  In a cast iron skillet, fill the bottom of the pan with blueberries.  Depending on the skillet, you may have to use 4 cups.  Just make sure you fill the bottom.  Pour in the maple syrup, lemon zest, lemon juice, and a pinch of salt.  Fold in the arrowroot powder until you can’t see white anymore.  (This thickens the sauce that the berries make as it cools….so good).  In a bowl, use a fork to crumble together the almond flour, cinnamon, and butter.  Sprinkle over the top of the berries, drizzle the top with maple syrup and put in the oven for 30 mins.  Turn the oven to low broil and cook another 3 minutes or until the top of the almond flour starts to brown.    Watch it carefully!  No one wants burnt cobbler!  Get it out, let it cool.

I’m super impatient…so I could not wait to try it.  I ate it warm.  It was good.  I wouldn’t make it again.  I ate it again before bed while putting it away…holy moly!  It was amazing!  Hence making it twice in one week!   Wait until it cools down.  The flavors shine and combine much better at room temp! Follow my lead and eat it straight outta the fridge.

Coconut Blueberry “Cheesecake”

I’m the first one to say that you SHOULD NOT CALL IT CHEESECAKE IF IT DOESN’T TASTE LIKE THE REAL DEAL!  However, that doesn’t stop me from trying some of the recipes out there.  Who knows, what if the next one is ACTUALLY like REAL cheesecake?!  I’ll say that this one does a pretty good job of the texture being the same…but don’t think it will taste exactly like cheesecake.  If you don’t like coconut, this one is not for you because while the blueberry flavor shines through, you can still taste that lots of coconut products were used.  I use coconut oil and coconut butter regularly, so this doesn’t bug me at all!

The filling for this “cheesecake” is a no-bake filling.  If you want a no-bake crust, use my mousse pie crust.

Coconut Blueberry Cheesecake



  • 1 1/2 cup almond flour
  • 1/2 stick butter, melted
  • 1 tsp cinnamon
  • 1 Tbsp of honey or maple syrup


  • 1 1/2 cups raw honey
  • 1 1/2 cups coconut butter
  • 1 cup coconut oil
  • 5 cups frozen blueberries
  • 6 TBSP tapioca starch
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

Directions for crust:

Preheat oven to 350F. Mix all the ingredients and press into the bottom of a springform pan.  Bake for 8 minutes. Let cool.

Directions for the filling:

Combine the honey, coconut butter, coconut oil, and frozen blueberries in a pot over low heat.  Stir occasionally until the mixture is warmed through and all the berries are thawed. Use an immersion blender to get the mixture smooth or place in the blender. Add the tapioca starch, vanilla, and salt. Blend until smooth. Pour over your crust and let set in the fridge for 12 hours.