INGREDIENTS
125 mls
almond milk
1 Tbs
baking powder
1/2 tsp
baking soda
140 gs
brown rice flour
4 servings
demerara sugar
2
eggs
1
lemon zest
70 gs
natural cane sugar
140 gs
oats
45 gs
quinoa flour
1/2 cup
raspberries
1/3 cup
red currants
1/2 tsp
salt
140 gs
shortening
40 gs
tapioca flour