INGREDIENTS
56 g
coconut oil
80 milliliters
maple syrup
1 tbsp
lemon zest
1 1/2 tsp
lemon extract
133 g
blanched almond flour
17 g
coconut flour
1/2 tsp
baking soda
1/8 tsp
salt
63 g
coconut butter
1 1/2 tbsp
maple syrup
14 g
coconut oil
2 tbsp
lemon juice
1 tsp
lemon zest
1/8 tsp
lemon extract
1 pinch
salt