1 1/2 cups almond flour
1/4 cup ground flax
2 tablespoons coconut flour
1/2 teaspoon sea salt
2 teaspoons baking soda
3 eggs (or 3 flax or chia eggs)
1 5.3oz container Blueberry Lavva
1/4 cup pure maple syrup
1/2 cup blueberries
handful of pumpkin seeds
Preheat oven to 375.
Mix the dry and wet ingredients separately. Combine the two batters, folding in half of the blueberries once combined.
Line a 9″ x 5″ loaf pan with parchment paper and pour batter into the pan.
Top with the remaining blueberries and pumpkin seeds.
Bake at 375 for about 40 minutes.
recipe by Angie Caruso