INGREDIENTS
1/2 cup
refined coconut oil, melted
2/3 cup
maple syrup
2 tbsp
lemon zest
3 tsp
lemon extract
1 tbsp
poppyseeds
2 2/3 cups
Barney Butter blanched almond flour
4 tbsp
coconut flour
1 tsp
baking soda
1/4 tsp
salt
1 1/2 cups
powdered sugar
3 tbsp
fresh lemon juice