Ingredients
Serves 6 - 8
1/2 cup almond meal
1 1/3 cup sorghum flour
1 cup cornmeal
2 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup turbinado sugar (+ 2 tablespoons to top)
1 cup almond milk, unsweetened
3/4 cup extra virgin coconut oil, melted and cooled
1 cup ricotta cheese, close to room temperature (not chilled)
1 teaspoon vanilla extract
4 eggs, separated
3/4 cup blueberries
Zest of 2 lemons
confectioner’s sugar, to top
Preparation
