• 2 1/2 cup whole wheat pastry flour
• 1 tablespoon baking powder 
• 2 tablespoon coconut sugar
• 1/4 teaspoon salt
• 1/4 cup lemon olive oil 
• 1/2 cup WP Rawl Farms® Kale
• 1 cup almond milk 
• 1/2 cup blueberries 
• 1/2 cup pecans or walnuts

1. Combine the wheat pastry flour, baking powder, coconut sugar and salt until mixed well.
2. Add lemon olive oil and mix with your hands until a grainy consistency is formed (there shouldn’t be any large clumps).
3. Mix in 1/2 cup finely chopped kale, you could lessen or add to this as you please. Make a well in the center of the mixture, pour 1 cup almond milk in and mix until JUST combined (don’t over mix!) 
4. Fold in 1/2 cup blueberries and 1/2 cup pecans or walnuts.
5. Using a 1/2 cup scoop, scoop out 1/2 cup portions onto a baking sheet lined with parchment paper. Brush the tops with a little almond milk and sprinkle with additional coconut sugar.
6. Bake for approx 12-15 minutes, until the bottom is nice and golden brown.
7. Serve warm or room temp; these are especially delicious when filled with your favorite nut butter or jelly. Enjoy!

Recipe courtesy of @namasteupbeet.