INGREDIENTS
1 tsp
Abrasion of a lemon
400 g
Blackberries
46 tbsp
Almond milk
120 g
Almond butter
2 tbsp
Lemon juice
100 g
Almond flour
1/2 tsp
Cinnamon
2 tbsp
Cornstarch
125 g
Hazelnut or almond flour
160 g
Palm sugar
150 g
Poppy seeds
100 g
Semolina flour
125 g
Spelt flour
300 g
Spelt flour or gluten-free flour mixture