8 Servings 30 min Cook
2 Cup Organic Coconut Flour
1/4 Tsp Salt
1 Tsp Baking Soda
6 Extra large Egg
6 Tbsp Maple Syrups
1/2 Cup Coconut Oil
1/3 Cup Coconut Milk
1 Tsp Vanilla Extract
1 Tbsp Lemon Juice
1 Lemon Lemon Zest
1 Cup Blueberries
Preheat oven to 350 degrees F and liberally oil a 10" skillet.
Sift together coconut flour, sea salt, and baking soda.
Whisk eggs until nice and foamy.
Add maple syrup, coconut oil, coconut milk, vanilla, lemon juice, and zest.
Mix again to thoroughly combine.
Slowly add dry to wet.
Mix until combined.
Allow to sit for 2-3 minutes to allow coconut flour to absorb.
Pour into greased skillet.
Gently spread evenly across bottom of skillet.
Pour berries on top.
Bake for 28-30 minutes, or until cake is firm in center and lightly golden.