INGREDIENTS
2 1/4 cups
gluten free oat flour - if using homemade, make sure it's very finely ground, not coarse
1/2 cup
finely ground, blanched almond flour*
1 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp
salt
1/2 cup
+ 2 tablespoons water
1/2 cup
non-dairy milk
2 tbsp
lemon juice
zest of 1 lemon (2 tablespoons)
3 tbsp
melted coconut oil
1/4 cup
coconut sugar
1/4 cup
pure maple syrup
1/2 tsp
pure vanilla extract
1 1/2 cups
fresh raspberries, washed & patted dry