INGREDIENTS
1 1/2 cups
gluten free flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
3
eggs
1 cup
ricotta cheese
1 cup
milk
3 tbsp
pure maple syrup
2 tsp
vanilla extract
Juice of one lemon (about 1/4 cup)
Zest of one lemon (about 2 tsp)
1/4 cup
wild blueberries (defrosted)
2 1/2 cups
blueberries
3 tbsp
pure maple syrup
1/2 tsp
arrowroot starch