8 Serves
51 Mins
11 g
15 g
51 g
Preheat your oven to 200°C and line an 8 x 12 baking pan with parchment paper.
Ingredients, vitamins, and health benefits
Baking Powder
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
92 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
232 mg / 4,700 mgSodium
502 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
24 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a large mixing bowl, whisk together the melted coconut oil, coconut sugar, egg, lemon zest, and coconut milk until smooth.
In a separate bowl, combine the all purpose flour, sea salt, and baking powder. Gently fold in the blueberries.
Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, being careful not to over-mix.
Pour the batter into the prepared baking pan, drizzle evenly with maple syrup, and sprinkle with cinnamon.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Coconut Oil
Coconut Sugar
Egg
Lemon Zest
Coconut Milk
All Purpose Flour
Sea Salt
Blueberries
Maple Syrup
Cinnamon
Vitamin A
1 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
92 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
232 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
24 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
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