INGREDIENTS
1/2 cup
coconut palm sugar (or sugar of choice)
1/3 cup
butter ( or coconut oil softened)
1
egg (or 1 flax egg / 1 tablespoon ground flax seeds + 3 tablespoons warm water)
1/2 cup
low fat milk (or almond milk)
3/4 cup
unbleached white flour (or gluten free flour blend)
3/4 cup
quinoa flour
2 tsp
baking powder
1/2 tsp
salt
1/4 tsp
baking soda
1 1/2 cups
blueberries (dredged in 3 T quinoa flour)