INGREDIENTS
1 tsp
Lemon, zest
1 pint
Raspberries
3/4 cup
Vanilla almond milk, unsweetened
1/4 cup
Maple syrup, pure
1 tsp
Baking powder
1/2 tsp
Baking soda
1/2 cup
Brown sugar
1 tbsp
Flax seed meal, ground
1 pinch
Salt
1 tsp
Vanilla extract, pure
1 3/4 cups
Whole wheat flour
1/2 cup
Coconut oil
1/4 cup
Pistachios, roasted salted