Almond Flour Blueberry Snack Cake
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)
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!