HOW TO MAKE IT
Preheat the oven to 350°. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.
In a small bowl, whisk together the eggs, maple syrup, vanilla and butter. Add the wet ingredients to the dry ingredients until just combined. Stir in the blueberries. Transfer dough to a parchment lined baking sheet and form into a 10-inch circle, about 3/4 inch thick.
Bake for 30 minutes, until golden brown and cooked through. Cut into 8 wedges and separate the wedges a bit. Return to oven and bake 5 minutes more. Cool on a wire rack and serve.
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