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LEMON BLUEBERRY MUG CAKE

Written By Paula D. Watts Saturday, June 29, 2019 Edit

Ingredients:

5 tbsp almond meal (I used a blanched variety)
2 tbsp maple syrup
1 tbsp coconut oil, melted
1 large egg, at room temperature
zest of ½ a lemon
⅓ cup of fresh blueberries
coconut cream and blueberries (to garnish if you want)

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