Blueberry Scone Pie

My old time favorite made healthy! Loved baking and eating scones back in the day but they were filled with refined flour and sugar so I have created a healthier version, recipe as follows.

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▶Ingredients:
1 egg
•1/4 cup coconut oil
•1/4 cup xylitol
•1/4 cup almond milk
•1tsp vanilla
•1 cup oat flour
•1/2 cup almond meal
•2Tbsp cornstarch or arrowroot powder
•1/4 cup unsweet shredded coconut
•1 tsp baking powder
•3/4 cup blueberries

Directions:
Preheat oven to 350ºF and line 9″ round pan with parchment paper. With electric hand mixer beat egg, coconut oil, xylitol, milk and vanilla until well combined. In separate bowl combine remaining ingredients except blueberries until well combined. Add dry to wet and beat until well combined. Fold in blueberries carefully (if you use frozen berries, thaw out, rinse and pat dry before folding in). Press batter into parchment lined dish (it may not go all the way to edges) and bake 35-40 minutes. Makes 8 servings

Macros:
220 calories | 22g carbs | 15g fat | 4g protein

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