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Paleo Lemon Blueberry Layer Cake (AIP)

Joanna Smith
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 1/2 cups

arrowroot starch

1 cup

coconut flour

2 tsp

baking soda

2 tsp

cream of tartar

1/2 tsp

salt

1 oz

can full-fat coconut milk

1/2 cup

coconut oil, melted

1/2 cup

applesauce

1/3 cup

raw honey

2 tbsp

lemon juice

2 tsp

lemon zest

1 cup

fresh blueberries (dusted in 1 tablespoon arrowroot)

1 oz

package frozen blueberries

1/2 can

full-fat coconut milk

2 tbsp

raw honey

2 tbsp

arrowroot starch

1 tbsp

lemon juice

1/2 cup

fresh lemon juice (about 3 large lemons)

2 tbsp

lemon zest

1/2 can

full-fat coconut milk

3 tbsp

raw honey

2 tbsp

arrowroot starch

2 cans

full-fat coconut cream

3 tbsp

maple syrup