INGREDIENTS
2 tsp
Lemon, zest
1 1/2 cups
Strawberries
1
Flax egg or 1 beaten egg
3/4 cup
Coconut milk, canned
1 1/2 tbsp
Lemon juice
2 tbsp
Strawberry preserves
3/4 cup
Quinoa, cooked
2 tsp
Baking powder
1/4 tsp
Baking soda
1 tbsp
Coconut palm sugar
1 tbsp
Confectioner's sugar
3/4 cup
Cornmeal, gluten free yellow
1/2 cup
Gluten free flour blend
1/2 cup
Quinoa flour, toasted
1/2 tsp
Salt
3 tsp
Vanilla
1
Whipped cream
1/4 cup
Coconut oil (melted or canola oil)
1 1/2 cups
Milk