INGREDIENTS:

• 4 eggs
• 2 cups rice flour
• 1 ½ cups ricotta*
• 1 cup honey or 1 ½ cups agave syrup**
• 1 cup ghee
• 1 ½ cups fresh blueberries
• 2 teaspoons baking powder
• 4 tablespoons of Proberry 3 Liquid
• Zest of 1 lemon

DIRECTIONS:

1. Preheat your oven to 350°F.
2. Place the blueberries and the Proberry Liquid in a bowl and break the blueberries with a fork. Reserve at room temperature.
3. In a second mixing bowl, beat the eggs until they start to froth. Add the honey, ricotta and mix well by hand or in a food processor until smooth.
4. Zest the lemon and add it to the egg, honey and ricotta mixture.
5. In a third bowl, mix the rice flour with the baking powder and the ghee. Mix well until combined.
6. Combine the egg, honey and ricotta mixture with the flour mixture and mix well.
7. Pour the batter in a non-stick 8×11 inch brownie pan.
8. Spoon the blueberry and Proberry mixture from the first step onto the batter.
9. Bake for 20-30 minutes, until a toothpick comes out clean.

NOTES:

• *Blood type O substitute ricotta with farmer cheese.
• **Blood type AB and O non-secretor should swap honey for agave syrup.