INGREDIENTS
1 kg
Apricots, ripe
200 g
Blueberries, fresh or frozen
301 1/4 g
flour
50 g
Almond flour
1 tsp
Baking powder
1 tsp
Baking soda
1/4 tsp
Salt
10 tsp
Sugar
1
pearl Tapioca
70 g
Butter, unsalted
125 g
Yogurt, plain
1 tbsp
Water, orange blossom