2 cups blueberries
1 ripe pear, diced
1 ripe nectarine, diced
3-4 Tbsp agave nectar (or honey or maple syrup)
1/4 tsp ground ginger
1/3 cup canola oil
1 8 oz container vanilla soy yogurt
1 cup flour
1 cup raw sugar
1/4 tsp sea salt
a few dashes ground ginger & cinnamon
Preheat the oven to 350. Mix the fruit together and spread in the bottom of a pie dish. Top with the liquid sweetener and the ground ginger.
Whisk the soy yogurt and the oil together. Add the flour, sugar and salt and stir gently until a thick batter is formed. Drop the batter by spoonfuls over the fruit until the fruit is mostly covered. Sprinkle a little ginger and cinnamon on top.
Bake for 45 minutes.
