INGREDIENTS
1 1/2
Lemon, Juice of
1
Lemon, Zest of
12 tbsp
Maple syrup
1/4 tsp
Bicarbonate of soda
150 g
Gluten-free flour blend
3 tbsp
Poppy seeds
1 pinch
Salt
1 tsp
Vanilla extract
60 g
Coconut oil
150 g
Almonds, ground
200 milliliters
Milk
2 heaped teaspoons baking power ((ensure gluten-free if necessary))