Recipe Name Lemon Blueberry Coconut Flour Submitted by vbphoto Recipe Description Gluten Free Quantity 12 Quantity Unit Muffins Prep Time (minutes) 10 Cook Time (minutes) 14 Ready In (minutes) 24

Ingredients Amount Measure Ingredient 1/2 cup coconut flour 6 large egg; separated 3 tablespoons coconut oil 1/8 cup Almond Breeze, sweetened original 6 tablespoons honey 1 fruit (2-1/8" dia) lemons, zest and juice 1/2 teaspoons almond extract 1/3 cup blueberries, fresh or frozen 1/4 teaspoon sea salt Steps Sequence Step 1 Blend Egg Yolks, and all other ingredients (except blueberries) together until smooth. At the same time whip eggs whites until you reach the firm peak stage. Fold in whipped egg whites to the coconut flour mixture. Spoon in muffin tins with liners. top with blueberries. Bake for 12-15 mins at 400 degrees.