(Yields 6-8)
1 Cup Cassava Flour
1/4 Cup Monk Fruit Sweetener
1 1/2 tsp baking powder
1/2 tsp salt
1/4 butter or vegan shortening – chilled
1 egg or egg replacer equivalent
1 tsp vanilla extract
1/4 cup coconut or almond milk
1/4 cup blueberries
Mix dry ingredients together (with the exception of the blueberries, wait on those).
Add shortening to the dry ingredients – pulse in the food processor until it becomes the consistency of cornmeal.
Pour into separate bowl and carefully add the blueberries.
In a separate bowl mix the wet ingredients – eggs, (egg replacer), vanilla extract, coconut milk.
Add the wet ingredients to the dry, mix together well, cover and chill in the refrigerator overnight.
To Bake
Preheat oven to 425.
Grease and line a round pan or oven safe skillet with parchment paper
Press the batter into the pan in a circular shape. Wet your fingers slightly if it sticks to your hands.
Bake at 425 for 18-23 minutes.
Take out of oven, let cool, then slice into triangular wedges.
Enjoy!