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Lemon Poppyseed Breakfast Cake (V&GF)

Danielle Clark
  • minutes
  • Serves 8

INGREDIENTS

1

Lemon, Zest of

1

Lemon, Juice of

1 1/4 cups

Almond milk

1/3 cup

Coconut cream

2 tbsp

Maple syrup

1 tbsp

Baking powder

1 1/2 cups

Brown rice flour

1/2 cup

Coconut sugar

3 tbsp

Poppyseeds

1 dash

Sea salt

1 tsp

Vanilla extract

1/4 cup

Coconut oil

1 tbsp

Flaxseed, ground