INGREDIENTS
1 medium
lemon zest
28 gs
dairy free butter
220 gs
blanched almond flour
30 gs
tapioca flour
12 gs
maple syrup
8 gs
poppy seeds
1 1/4 tsp
baking powder
1/2 tsp
sea salt
2 larges
eggs
175 mls
dairy milk
1 serving
yogurt
1 serving
buttery rounds
1 serving
maple syrup
1 serving
poppy seeds
1 serving
honeycomb