INGREDIENTS
80 g
millet flour
67 g
sorghum flour
90 g
tapioca starch
1/2 tsp
salt
1/2 tsp
baking powder
3/4 tsp
guar gum
2 tsp
cinnamon
1 cup
coconut sugar
2
egg whites (lightly beaten)
1/3 cup
coconut oil
1 cup
grated zucchini (pressed between paper towels to remove the moisture)
1 tsp
lemon juice
1 tsp
vanilla extract