INGREDIENTS
1 tbsp
Orange, zest
4
stalks Rhubarb
4 cups
Strawberries, fresh
2 tbsp
Butternut mountain farm ginger maple syrup
1 cup
Almond flour
1 tsp
Baking powder
1/2 cup
Coconut flour
10 tbsp
Palm sugar
1/4 tsp
Salt
2 tbsp
Tapioca flour
1/4 cup
Coconut oil
2 tbsp
Orange juice, fresh
1/3 cup
Plant-based milk