Preheat the oven to 170 degrees Celcius and line a baking tray with baking paper
Take out a mixing bowl and add in the almond meal, tapioca, baking powder and salt. Mix gently to combine
Melt the butter and honey on the stovetop over a low heat
Crack an egg into the dry mix and whisk. Pour in the melted butter and honey. Add in the cooked and cooled porridge. Mix well
Gently stir through the blueberries
Using a spoon, take some of the mixture and loosely form it into a circle. Place it onto the baking tray, pressing down gently. Repeat this using all of the remaining mix
Bake for roughly 20 minutes until golden on top
