1 1/2 cup all purpose gluten free flour (210 grams)
2 teaspoons baking powder
1 teaspoon psyllium husk or xanthan gum* omit if your GF flour already contains xanthan
1/2 cup sugar (I used coconut sugar, but you can use caster) (100 grams)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons aquafaba*
1/2 cup dairy free milk of your choice (118 ml)
1 teaspoon vanilla extract
1/4 cup coconut oil, melted (52 grams)
For the Glaze
1/3 cup blueberries fresh or frozen (35 grams)
squeeze of lime juice
2-3 cups powdered sugar, more for a thicker glaze (250-375 grams)