Lemon Blueberry Cornmeal Shortcake

July 26, 2016

Lemon Blueberry Cornmeal Shortcake – gluten-free made with cornmeal, almond meal, avocado oil, coconut sugar, Greek yogurt, & blueberries.

Olive oil cooking spray
2 generous pints of fresh blueberries
¼ cup + 1 tablespoon maple syrup
¼ cup + 2 tablespoons freshly squeezed lemon juice
1 cup stone ground cornmeal, medium grind
½ cup finely ground almond meal
1½ teaspoons baking powder
½ teaspoon salt
¾ cup coconut sugar
¼ cup avocado oil
½ cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1 pint heavy or whipping cream

Preheat the oven to 350 degrees and spray and 8 x 8-inch baking pan with olive oil cooking spray. Combine the blueberries with ¼ cup maple syrup and ¼ cup lemon juice and set aside. Vigorously whisk...
See the full directions on my site

Nutritions

Calories
397

Sodium
205mg
8% DV

Fat
26g
41% DV

Protein
5g
11% DV

Carbs
32g
11% DV

Fiber
3g
15% DV

Baked Gluten-Free