1 1/4 cups almond flour

1/4 cup coconut flour

1 tsp baking powder

1/2 tsp salt

2 eggs

1/3 cup almond milk

2 tbsp maple syrup

2 tbsp coconut oil, melted

1 tsp vanilla

1/2 cup fresh blueberries

Preheat the oven to 350 degrees F. In a large bowl combine the almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together the eggs, almond milk, maple syrup, coconut oil, and vanilla. Mix the dry ingredients into the wet ingredients and stir until combined. If the mixture is dry, add a few more drops of almond milk. Gently fold in the blueberries. Line a baking sheet with parchment paper. Form the dough into a ball and place onto the baking sheet. Flatten the ball slightly, and carefully cut into six equal wedges. Bake for 20-25 minutes until golden brown.