INGREDIENTS
100 g
Blueberries
1
Lemon, Zest of
1
Egg white
30 milliliters
Lemon juice
60 milliliters
Rice syrup
1 tsp
Baking powder
1/2 tsp
Baking soda
120 g
Gluten-free flour
1 pinch
Salt
1 tsp
Vanilla extract
7 g
Coconut oil
30 milliliters
Milk, lactose-free
60 g
Quark or greek yoghurt, lactose-free