Kelly is in my top 5 list of favorite people in the world. Her recipes are always crazy delicious! And I’m telling you right now that if you don’t own her latest Paleo Chocolate Lovers book. You.ARE.Missing.OUT! Needless to say, it is such an honor to be guest posting here today!
Additionally, when you get the the e-book you’ll also become a VIP Club Angell member which includes all kinds of fun perks. Coupons from 25+ gluten free and paleo companies, weekly bonus recipes such as Grain Free Bagels, Jelly Donuts, Calzones, Loft House Sugar Cookies and much more! Plus you’ll gain as access to forums to get your baking questions answered. Read more here.
- Preheat oven to 350 and line a square baking pan with parchment paper. (7 1/2 x 7 1/2 OR 8 x 8)
- In a large mixing bowl, combine the coconut flour, tapioca, shortening, sugar, salt, baking powder, lemon juice, and applesauce. Mix until it forms a thick dough.
- Fold in the blueberries.
- Place dough into the baking pan and press dough evenly into the pan.
- Bake for 43-45 minutes