INGREDIENTS
3
Carrots, medium
3/4 cup
Almond milk
1 tbsp
Lemon juice, fresh
4 tbsp
Maple syrup, pure
1/2 cup
Almond meal
1 tsp
Baking powder
2 tsp
Baking soda
1/2 cup
Buckwheat flour
2 tsp
Cinnamon, powder
1 tsp
Nutmeg, powder
1/4 tsp
Pink himalayan salt
1 cup
Whole wheat flour
1 tbsp
Apple cider vinegar
5 tbsp
Coconut oil
1 cup
Cashews, raw
1/2 cup
Coconut flakes, unsweetened
1 cup
Walnuts, toasted