INGREDIENTS
1/2
Lemon, Juice of
300 g
Strawberries, fresh
1
(14oz) tin Coconut milk, full-fat
8 tbsp
Maple syrup
3 tbsp
Strawberry jam
1/4 tsp
Bicarbonate of soda
150 g
Gluten-free flour blend
1 pinch
Salt
1 1/2 tsp
Vanilla
60 g
Coconut oil
150 g
Almonds, ground
2 heaped teaspoons baking power ((ensure gluten-free if necessary))