Servings: 12 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins

Snacks | Desserts | Breakfast

The perfect breakfast on the go, a snack for the kids or a dessert with a tsp of clotted cream. These blueberry and coconut slices are quite incredible. A great way to utilise the arrowroot powder if you have some to hand from the Yorkshire pudding recipe! These are springy, spongey and it is hard to believe that they aren't full of carbs. They are grain and gluten free, as well as being nut free. If you would like to use the batter recipe to then add savoury or sweet flavours to then please do so.



  • coconut flour (40g)
  • arrowroot powder (15g)
  • baking powder (1tsp)
  • blueberries (80g)
  • vanilla powder (1/4tsp)
  • eggs (2 large)
  • greek yoghurt (100g)
  • milk (150ml)


Combine the coconut flour, arrowroot and baking powder.
Add the eggs, greek yoghurt and milk and beat together to a batter.
Drop in a few blueberries.
Pour on to a greaseproof sheet (this is best as you will then be able to peel it straight off).
Add the rest of the blueberries and bake at 180C for 10 minutes until firm.
Pop on to a wire wrack to cool.
Slice and enjoy.
These can keep in a sealed container for up to 3 days at room temperature or 5 days in the fridge. They can also be frozen.