INGREDIENTS
1/4 cup
smooth almond butter (or cashew butter)
3 tbsp
organic coconut oil (refined, melted and cooled to almost room temp)
1/4 cup
maple sugar (or coconut sugar)
2 tbsp
pure maple syrup
Grated zest of one lemon
1 tsp
lemon juice
1 tsp
pure vanilla extract
1 2/3 cups
blanched almond flour
1/3
coconut flour
1/2 tsp
baking soda
1/4 tsp
salt
3 cups
fresh blueberries
1 tbsp
lemon juice
2 tbsp
maple or coconut sugar
1 tbsp
arrowroot starch (or tapioca)