Blueberry pie from rice and buckwheat flour

Required raw materials:

For the dough: 

• 400 ml of yogurt
• 2 eggs
• 250 g of honey (or other sweetener)
• pinch of salt
• 2 teaspoons of gluten-free baking powder
• 1/2 teaspoon baking soda
• 100 g buckwheat flour
• 250 g rice flour 

For cottage cheese filling: 

• 1 kg of cottage cheese
• 2 eggs
• pinch of salt
• teaspoon vanilla (vanilla aroma)
• 150 g of honey (or other sweetener) 

For fruit filling: 

• 1 kg of blueberries or other fruit

Crumb: 

• 80 g butter
• 150 g cane sugar
• 80 g rice flour

Coconut oil for greasing the baking sheet buckwheat flour for sprinkling the baking sheet.

Method: 

Preheat the oven to 170 °C hot air function. Grease the baking sheet with coconut oil and sprinkle with buckwheat flour.

Mix all the ingredients for the cheese filling in one medium-sized bowl. In another smaller bowl, prepare a crumb from all the listed ingredients.

And now we prepare the dough. Put all the yogurt, eggs, honey and salt in a larger bowl and mix. In the second bowl, mix the remaining dry ingredients - flour, baking powder, soda and mix this mixture briefly into the yogurt base so that the dough is not overworked too much just to combine the ingredients.

Pour the dough onto a baking sheet and spread it out. Add an even layer of cheese filling to the dough, then a layer of blueberries and finally sprinkle with crumbs. Put the baking sheet in the oven and bake at 170 °C for 45 minutes. Then let the cake cool well.