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Blueberry & Ricotta Breakfast Cake (gluten-free)

Camille Styles
  • minutes
  • Serves 6 to 8

INGREDIENTS

3/4 cup

Blueberries

2

Lemons, Zest of

1 cup

Almond milk, unsweetened

4

Eggs

1/2 cup

Almond meal

2 tsp

Baking powder

1

Confectioner's sugar

1 cup

Cornmeal

1/2 tsp

Sea salt

1 1/3 cups

Sorghum flour

3/4 cup

Turbinado sugar

1 tsp

Vanilla extract

3/4 cup

Coconut oil, extra virgin

1 cup

Ricotta cheese