Step 1

Preheat oven to 450F (225C). Spray or grease a 9-inch round ceramic or glass tart pan or pie pan.

Step 2

In a medium bowl, whisk together the chickpea flour, coconut milk, water, maple syrup, vanilla, and salt unil smooth.

Step 3

Pour batter into prepared pan; evenly scatter blueberries over batter.

Step 4

Bake in the preheated oven for 15 to 20 minutes until golden brown and just firm at the center. (Note: see my note about puffing!) Transfer to a wire cooling rack and cool at least 20 minutes. Cut into wedges and serve warm, or cool completely, or chill until cold. Drizzle with additional maple syrup, if desired.