Almond and blueberry cookies

A vegan guest at a party, so a quick cakey biscuit.

tapioca gel made with 10g tapioca (1 tbsp) and 100 ml water, mix and cook until clear, cool
150g flour (40% urid, 40% tapioca, 20% cornmeal)
50g blueberries (dried)
50g vegan margarine
50g sugar
50g flaked almonds plus extra for the top


Mix flour into gel, mix in sugar and margarine, stir in blueberries, then carefully stir in flaked almonds.  Spoon small mounds on a lined baking sheet or spread in a tin to cut into bars. Lightly pat extra flaked almonds on top.  I made fifteen cookies from this batch of dough.

Cook for 20 minutes at 170C until golden brown.

Delicious cookies - definitely a make again recipe.