1¼ cups raw cashews ¼ cup arrowroot powder ½ tsp sea salt 1 tsp baking powder 1 tsp ground vanilla beans (extract will work too) 1 cup fresh blueberries (frozen, thawed may work too) ¼ cup coconut oil (measure after melting) ¼ cup maple syrup 1 tsp almond extract 2 flax eggs (real eggs work too) Read more at http://mywholefoodlife.com/2015/06/04/blueberry-almond-scones/#lvWkE5FpkIEPFgK7.99

Preheat oven to 350. In a food processor, process the cashews into a powder. Add them to a bowl with the rest of the dry ingredients. In a smaller bowl, mix all the wet ingredients. Add wet to dry and mix until combined. I did this by hand with a spatula. Line an 8 inch round pan with parchment paper. Pour the mixture into the pan. Bake for 30 minutes. Let cool completely before cutting into slices. I used a pizza cutter to cut mine. Store the scones in the fridge. They should last about 2 weeks that way. Enjoy! Read more at http://mywholefoodlife.com/2015/06/04/blueberry-almond-scones/#lvWkE5FpkIEPFgK7.99