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Yield: 16 servings. Recipe from everydaymandk.com
Ingredients 2 cups almond flour 1 cup arrowroot flour (or tapioca flour) 1/4 cup sugar 1/4 tsp. baking soda 1/4 tsp. salt 1/2 cup cold butter (cut into cubes) 1 egg 1 Tbsp. lemon zest 2 Tbsp. lemon juice (about 1/2 lemon) 1 cup blueberries Nutritional info Calories 116 Fat 7g Cholesterol 30mg Sodium 1064mg Carbohydrate 10g Protein 3g Dietary Fiber 2g |
Directions
- Turn on the oven to 350 degrees.
- In a food processor, add in the almond flour, arrowroot or tapioca flour, sugar, baking soda and salt.
- Pulse until combined.
- Add in the cubes of butter and pulse until they are about the size of a small pea.
- Next, add in the egg and the lemon zest and juice.
- Pulse until it starts to come together and for a ball.
- Remove the dough with your hands and place half of the dough in a bowl. Set the other half aside.
- Add in half the blueberries and gently fold them in.
- Take this dough and on a pan lined with parchment paper, make pat the dough into a six inch round or so.
- Repeat with the other half of the dough.
- Using a pizza cutter, cut each round into eight pieces (not separating) and bake for about 20 minutes.
- Remove and using a spatula, separate the triangles and return to oven for another 5-10 minutes or until golden brown.
- Remove and allow to cool on a rack.
