INGREDIENTS
1 1/4 cups
almond flour
1 cup
tapioca starch
salt
4 tbsp
coconut oil (solid) or grass-fed butter cut into cubes
1
egg
2 tbsp
maple syrup
12 oz
blueberries
1/4 cup
maple syrup
2 tbsp
tapioca starch
1/2 cup
coconut sugar
1 tsp
tapioca starch
2 tbsp
blueberry filling