- 9-inch (23 cm) square metal baking pan, greased with coconut oil
- ½ cup coconut flour 125 mL
- 6 tbsp ground flax seeds (flaxseed meal) 90 mL
- 1/3 cup coconut sugar 75 mL
- ¼ tsp fine sea salt 1 mL
- 2 cups coconut water or water 500 mL
- 1 cup mashed very ripe bananas 250 mL
- ½ cup well-stirred coconut milk (full-fat) 125 mL
- 2 tsp gluten-free vanilla extract 10 mL
- 2 tsp gluten-free baking powder 10 mL
- 1½ cups blueberries 375 mL
- 1/3 cup green pumpkin seeds (pepitas) (optional) 75 mL
- Preheat oven to 375°F (190°C)
- In a large bowl, whisk together coconut flour, flax seeds, coconut sugar, salt, coconut water, bananas, coconut milk and vanilla until blended. Let stand for 10 minutes to thicken. Stir in baking powder until well blended. Gently fold in blueberries.
- Spread mixture evenly in prepared pan. Sprinkle with pepitas (if using).
- Bake in preheated oven for 50 to 55 minutes or until set at the center and golden. Let cool on a wire rack for 10 minutes. Cut into servings and serve warm.