Blueberry Oatmeal Spring Salad PizzaMuffins Grain-Free, Gluten-Free 1/3 cup Puruvian sweet to whisk the eggs 5 Servings drop peppersDIRECTIONS: and oil together, Gluten-Free 1/3 cup pepperoncini slowly 10 Servings Preheat the oven toincorporating 375 F and prepare CRUST: 1/3 cup artichokeahearts flour. Once In a mixing muffin panthe with 10 liners. 2 cups tapioca flour 1/4 cup red onion, thin-stir together your dough INGREDIENTS: bowl, the drystarts ingredients 12 1/4 cup almond flour ly sliced to come together, cups Purely Elizabeth Blueberry excluding 1 tablespoon of flour. In 1 tsp baking powder 3 basil leaves, rolled up bowl, use a rubber Superfood Oats another whisk together the wet 1/4 tsp salt and thinly sliced spatula to continue 1 cup all purpose gluten free baking ingredients until smooth. 1 tsp garlic mixing until well flour + 1powder tbsp separated into strips 1 tsp rosemary Handful of butterAdd let- the wet incorporated. ½ tspdried baking soda ingredients to Ifthe dry and 3½eggs, large tuce your dough is tooToss the tsp baking powder stir until no dry spots remain. 2 tbsp salt olive oil Preheat the oven blueberries to 1-2 Tbsptablespoon of Pinch indry, theadd remaining 400°F. In a large mixing water, and if it’s too ⅓ cup honey of flour and then fold them into the bowl, ripe stir together the Distribute wet, add 1-2 Tbsp of 1TOPPINGS: mashed medium sized banana, batter. the batter between 21 Tbsp eggs, olive roomoil, temperature dry crust ingredients. the cupcake liners and bake for 22-24 plus more for brushing Form a hole in the ⅓ cup melted coconut oil minutes and golden. Let cool before thinlyblueberries center and add inserving. the 13 oz cupmozzarella, fresh or frozen sliced eggs and oil. Use a fork
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