INGREDIENTS
1
organic egg (see notes below to make vegan)
1 cup
unsweetened non-dairy milk
2 tbsp
coconut oil
1
lemon, juiced
1 cup
flour of choice (I love Bob's Red Mill Gluten-Free Baking Mix)
1 tsp
baking powder
1 tsp
poppy seeds
2 tbsp
sugar (I use Organic Coconut Sugar)
1 tsp
fresh lemon zest