INGREDIENTS
2/3 cup
Blueberries, fresh or frozen
1
Lemon, zest of small
1
Lemon (~2 tbsp), juice of small
2
Flax eggs
1 tbsp
Agave nectar or maple syrup
2 tbsp
Vegan butter
1/4 cup
Almond meal
1 tsp
Baking powder
3/4 cup
Brown rice flour
1 tbsp
Cane sugar
1/4 cup
Potato starch
1 pinch
Sea salt
2 tbsp
Tapioca flour
3/4 tsp
Vanilla extract
3/4 cup
Almond milk + 1 tsp white or apple cider vinegar, unsweetened