Almond And Blueberry Soft-Serve Sandwiches

• 2 cups blanched almond flour
• 1/2 cup quinoa flakes
• 1/3 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 4 frozen bananas, sliced into 1-inch rounds
• 1 cup frozen blueberries
• 1/2 cup unsweetened almond milk
• 1 teaspoon ground cinnamon
• 1/4 cup hemp seeds, (optional)

1. Preheat the oven to 350F.
2. In a medium bowl, mix together the almond flour, quinoa flakes, coconut sugar, baking soda, and sea salt.
3. In a small bowl, combine the coconut oil, maple syrup, lemon zest, lemon juice, and vanilla extract, and whisk well.
4. Pour the wet ingredients into the dry and stir to combine.
5. Knead the dough a couple of times to further mix and compact, then form the dough into 2 balls.
6. Sandwich a ball between 2 silicone baking mats or pieces of parchment paper and roll out into a 1/4-inch layer.
7. Peel off the top mat or paper and use a 2-inch round cookie cutter to stamp circles in the dough.
8. Strip away the excess dough around the circles and transfer the mat with the cookies to a baking sheet.
9. Repeat with the remaining ball and use the collected extra dough to create one last batch of cookies.
10. Bake cookies on the center rack of the oven for 9 to 12 minutes, or until the bottoms begin to turn golden.
11. Let the cookies rest on the baking sheet to cool and firm up for 10 minutes before removing.
12. Transfer cooled cookies to a plate, cover with plastic or aluminum, and freeze until ready for assembly.

blanched almond flour, quinoa flakes, coconut sugar, baking soda, salt, coconut oil, maple syrup, lemon zest, lemon juice, vanilla, frozen bananas, frozen blueberries, unsweetened almond milk, ground cinnamon, hemp seeds

Taken from www.foodrepublic.com/recipes/almond-and-blueberry-soft-serve-sandwiches/ (may not work)