1 Cup Cassava Flour
1/4 Cup Monk Fruit Sweetener
1 1/2 tsp baking powder
1/2 tsp salt
1/4 butter or vegan shortening – chilled
1 egg or egg replacer equivalent
1 tsp vanilla extract
1/4 cup coconut or almond milk
1/4 cup blueberries
Mix dry ingredients together (with the exception of the blueberries, wait on those).
Add shortening to the dry ingredients – pulse in the food processor until it becomes the consistency of cornmeal.
Pour into separate bowl and carefully add the blueberries.
In a separate bowl mix the wet ingredients – eggs, (egg replacer), vanilla extract, coconut milk.
Add the wet ingredients to the dry, mix together well, cover and chill in the refrigerator overnight.
Preheat oven to 425.
Grease and line a round pan or oven safe skillet with parchment paper
Press the batter into the pan in a circular shape. Wet your fingers slightly if it sticks to your hands.
Bake at 425 for 18-23 minutes.
Take out of oven, let cool, then slice into triangular wedges.