Blueberry Breakfast Blondies

Prep:  15 mins
Cook: 2 hrs
Serves: 9


2 T arrowroot starch to dust slow cooker 3 cups almond meal
½ cup flaxseed meal
½ t baking soda
1½ t monk fruit powder
½ cup almond butter
¼ cup grass-fed collagen powder (optional)
3 large eggs
Pinch of sea salt
2 T blueberries

Optional:Serve with a dollop of yogurt.

Generously oil the inside then add a little arrowroot starch, and tilt it all around to coat the sides and bottom. Dump any excess arrowroot starch out.

In a bowl, combine and mix together all ingredients except the blueberries.

Scrape and smooth the batter into the prepared slow cooker.

Sprinkle the blueberries over the top, and gently press them into the dough.

Cook on LOW for 2 hours or until the blondies are firm throughout, a little bit dry at the edges, and set to the touch in the middle. Remove the insert from the cooker, and set it on a wire rack for 30 minutes to cool.

If desired, invert the insert on a cutting board, shake gently to release the blondies, then remove the insert and turn the blondies right side up.

Cut into pieces. Serve with a dollop of yogurt and enjoy