Ingredients

The following ingredients have 4 Servings
  • 3/4 cup blanched almond flour
  • 2 tablespoons golden flaxseed meal
  • 1/3 cup arrowroot powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • pinch fine himalayan salt
  • 2 tablespoons coconut oil (melted)
  • 2 teaspoons vanilla extract
  • 2 tablespoons raw honey (or maple syrup)
  • 1 tablespoon full fat coconut milk
  • sugar free blueberry butter (recipe)

Instruction

  • In a large bowl, mix together the almond flour, flaxseed meal, arrowroot powder, cinnamon, banking soda and salt.
  • In a separate bowl whisk together the coconut oil, vanilla, honey and coconut milk.
  • Mix wet and dry ingredients to form a dough and refrigerate for about 2 hours or until it's firmer.
  • Roll the dough into a ball and press between 2 sheets of parchment paper to 1/4-inch thickness.
  • Remove top piece of parchment paper, then cut dough into 3x2-inch rectangles with a pizza cutter or pastry chopper.
  • Spoon approximately 2 teaspoons of the blueberry butter onto one side of each rectangle, leaving a 1/2-inch border.
  • Carefully lift the empty side and fold, pressing the edges to closed.
  • Sprinkle with ground flaxseed on top.
  • Transfer onto baking sheet and bake in a preheated oven to 350°F for 9-11 minutes, until lightly golden.
  • Set on a wire rack to cool.