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