1/4 c light brown sugar 3 medium nectarines, sliced 1 c gluten free oat flour 1/2 c buckwheat flour 1 t baking powder 1/2 t baking soda 1/4 t salt 1/2 t ground nutmeg 1/2 t ground ginger 2 large eggs 1/4 c agave syrup 1/8 c olive oil 1/8 c virgin, unrefined coconut oil 2/3 c plain greek yogurt 1 1/2 t vanilla extract Preheat oven to 375 F Put oven rack on lowest position. Lightly grease a 9 inch pyrex pie plate with coconut oil. Sprinkle the bottom of the pan with the brown sugar and using the back of a spoon press the sugar down evenly. Arrange the nectarines on the bottom of the plate in the design of your choice. In a mixing bowl combine the flours, baking soda, baking powder, salt, nutmeg and ginger whisking them until blended. In a separate bowl combine the eggs and agave and whisk until smooth. Add in the oil, yogurt and vanilla stirring until mixed, then fold the flour mixture into the liquids. Pour the batter over the nectarines in the pan being sure to spread the mixture e...