Almond Flour Blueberry Snack Cake
9 servings
YIELD
15 minutes
PREP TIME
30 minutes
BAKE TIME
TOTAL TIME
Ingredients
4 eggs ⅓ cup Anthony’s Organic Coconut Oil, melted ½ cup Anthony’s Organic Cane Sugar 1 cup Anthony’s Blanched Almond Flour 3 tablespoons Anthony’s Coconut Flour ¼ cup Anthony’s Tapioca Flour ½ teaspoon baking soda ¼ teaspoon salt ¾ cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
1. Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish. 2. In a mixing bowl, combine the eggs, coconut oil, and sugar; mix well. 3. Add the almond flour, coconut flour, tapioca starch, baking soda, and salt; mix well. 4. Carefully fold in blueberries. 5. Transfer to prepared baking dish. 6. Bake for about 30 minutes. 7. Cool, cut into squares, and enjoy!
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read moreApple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read moreFig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more