Lemon Berry Skillet Cake

Ingredients

• Organic Coconut Flour

  Baker Josef's

  ½ cup or 70g

• Salt

  Table

  ¼ tsp or 2g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Maple syrups

  6 tbsp or 120g

• Coconut oil

  ½ cup or 109g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ⅓ cup or 75g

• Vanilla extract

  1 tsp or 4g

• Lemon juice

  Raw

  1 tbsp or 15g

• Lemon zest

  1 lemon or 4g

• Blueberries

  Raw

  1 cup or 148g

Directions

1. Preheat oven to 350 degrees F and liberally oil a 10" skillet.
2. Sift together coconut flour, sea salt, and baking soda. Set aside.
3. Whisk eggs until nice and foamy. Add maple syrup, coconut oil, coconut milk, vanilla, lemon juice, and zest. Mix again to thoroughly combine.
4. Slowly add dry to wet. Mix until combined. Allow to sit for 2-3 minutes to allow coconut flour to absorb.
5. Pour into greased skillet. Gently spread evenly across bottom of skillet. Pour berries on top.
6. Bake for 28-30 minutes, or until cake is firm in center and lightly golden.
7. Source: http://www.savorylotus.com/lemon-berry-skillet-cake-gluten-grain-dairy-free/

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