Stir together 2 cups almond flour, 1 tsp baking soda, and zest of 1 lemon.
In a separate bowl, whisk 1 egg, 2 Tbsp honey, 1 tsp vanilla, 1/2 tsp almond extract, and 1 Tbsp fresh ginger.
Combine wet & dry ingredients and gently stir in 1c blueberries. Form batter into a large ball.
Place batter on an oiled baking sheet, flatten slightly to about 1/2 inch thick, use a pizza cutter & cut into 4-8 wedges, separate wedges so not touching.
Bake at 375 F 18-20 min or until lightly browned and cooked through. Note: these freeze really well if not eaten within 2-3 days.
This recipe is gluten-free, dairy-free, grain-free & Paleo-friendly.