1/2 cup All-Purpose Flour (or for Gluten-free version, Rice Flour)
1 tablespoon Arrowroot Starch/Flour
1 teaspoon Baking Powder
1/2 cup Almond Milk (or Soy Milk)
1/2 teaspoon Vanilla Extract
3 tablespoons Maple Syrup
1 teaspoon Zest of fresh Lemon
1 1/2 cup of Mixed Berries (Blueberries, Strawberries, Raspberries, Blackberries: frozen/thawed, or fresh)
pinch of Sea Salt
1 teaspoon coconut sugar
To create the batter: combine all-purpose flour, arrowroot starch, baking powder, and sea salt, and mix well in a bowl. In a measuring cup, mix and stir the almond milk, vanilla extract, maple syrup, and lemon zest. In the bowl with the dry ingredients, create a well in the middle. Pour the liquid mixture into the well. Stir gently until the consistency is smooth.
Preheat oven to 350 degrees. Put 1 1/4 cup of the berries in a small baking dish. Spoon the batter over the berries. Scatter the remaining 1/4 cup of berries on top of the batter, and sprinkle with coconut sugar. Bake uncovered until lightly browned – about 40 minutes. Remove from oven and to retain moisture cover with a cotton cloth for at least 15 minutes before serving. Serve if desired with a scoop of non-dairy vanilla ice cream.