Blueberry & Ricotta Breakfast Cake (gluten-free

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Blueberries
  • 2 Lemons, zest of

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 4 Eggs

• Baking & Spices

  • 1/2 cup Almond meal
  • 2 tsp Baking powder
  • 1 Confectioners' sugar
  • 1 cup Cornmeal
  • 1/2 tsp Sea salt
  • 1 1/3 cup Sorghum flour
  • 3/4 cup Turbinado sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Coconut oil, Extra Virgin

• Dairy

  • 1 cup Ricotta cheese

Found on camillestyles.com