The festive season is upon us and between fancy parties & cozy get-togethers,I find myself baking more delicious treats than ever. I guess yummy gifts are my way of wishing my friends a healthy & happy upcoming holiday!
Just a few days ago my lovely friend invited us over to her place for a fabulous girly dinner – which by the way got all our guy friends/boyfriends/husbands sulking with envy (or so we’d like to think!). I decided to try out a new dessert recipe, inspired by PaleOMG’s Lavender & Vanilla Beans Scones, to bring over to her place as a little holiday token of love. It turned out so well that I had to share it with you! It’s delicious on it’s own or you may want to try serving it with some coconut vanilla bean cream (recipe coming soon!).
Just a note about Arrowroot flour for all those not so familiar. It’s a powdery starch product made from the arrowroot plant primarily used as a thickener in the kitchen much like cornstarch. However, it’s much more easily digestible, paleo-friendly and also gluten free.
Preheat oven to 175c & line a baking pan (round or loaf) with wax/parchment paper.
Mix almond meal, arrowroot flour, baking soda & salt together in a large mixing bowl with a whisk till well combined.
Add blueberries and coconut to the mixing bowl and stir till mixed well.
In a separate bowl, whisk together the egg, coconut oil, maple syrup and vanilla extract. Pour the liquid mixture into the dry content in the large mixing bowl and mix well.
Pour the batter into the baking pan and bake for 30 minutes.
When done, bring out from the oven & let cool for 5-10 minutes before slicing & serving!
If you can’t find Arrowroot flour try substituting with Tapioca flour (also gluten free & paleo friendly). Please note that I have not tried this but it generally can work as a replacement. Remember to go organic whenever you can!