Gluten free apricot and blueberry cake

Dry ingredients:

coconut flour - 6 tbsp

arrowroot - 6 tbsp

baking powder - 2 tsp

pinch of salt

Wet ingredients:

eggs - 4

coconut oil - 4 tbsp

honey 4 tbsp

vanilla extract - 1 tsp

Top/Bottom:

apricots - 5

blueberries - handful

coconut oil - 1 tbsp

honey - 1 tbsp

arrowroot - 2 tbsp

1. Mix 1tbsp of coconut oil and honey and 2 tbsp of arrowroot together and place it at the bottom of baking tray. Add halved apricots and blueberries.

2. Mix dry ingredient and wet ingredients and spread it over the fruit.

3. Bake for about 35 minutes on 170 celsius degrees.