- Blanched almond flour - Tapioca or arrowroot flour - Salt - Xanthan gum - Baking soda - Cinnamon - Nutmeg - Lemon juice - Spectrum non-hydrogenated shortening
Start by mixing together some fresh or frozen blueberries and starch in a small bowl. Also, toast the almonds on a baking sheet at 350 degrees until fragrant, about 5 minutes.
In a medium-sized mixing bowl, whisk together some almond flour, oats, tapioca or arrowroot, salt, xanthan gum, baking soda, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat together non-hydrogenated shortening and brown sugar or coconut palm sugar.
Fold in the blueberries and almonds. Form into small rectangles and place them on a greased or lined baking sheet.