From the June/July 2015 issue
Makes 12


  • 2-3/4 cups blanched almond flour
  • 2 TBSP coconut flour
  • 3 TBSP coconut sugar
  • 1-1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 large eggs
  • 2 TBSP maple syrup
  • 1 TBSP fresh lemon juice
  • 1 TBSP finely grated lemon zest
  • 1 tsp vanilla extract
  • 2/3 cup fresh blueberries


  1. Preheat the oven to 325ºF.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the almond flour, coconut flour, coconut sugar, baking soda and salt

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