- Combine the wheat pastry flour, baking powder, coconut sugar and salt until mixed well.
- Add lemon olive oil and mix with your hands until a grainy consistency is formed (there shouldn’t be any large clumps).
- Mix in 1/2 cup finely chopped kale, you could lessen or add to this as you please. Make a well in the center of the mixture, pour 1 cup almond milk in and mix until JUST combined (don’t over mix!)
- Fold in 1/2 cup blueberries and 1/2 cup pecans or walnuts.
- Using a 1/2 cup scoop, scoop out 1/2 cup portions onto a baking sheet lined with parchment paper. Brush the tops with a little almond milk and sprinkle with additional coconut sugar.
- Bake for approx 12-15 minutes, until the bottom is nice and golden brown.
- Serve warm or room temp; these are especially delicious when filled with your favorite nut butter or jelly. Enjoy!
Recipe courtesy of @namasteupbeet.