INGREDIENTS
1/2
Lemon, Juice of
11 tbsp
Maple syrup
1/4 tsp
Bicarbonate of soda
150 g
Gluten-free flour blend
2 tsp
Vanilla
60 g
Coconut oil
150 g
Almonds, ground
100 g
Cashew nuts
259 1/4 milliliters
Milk
2 heaped teaspoons baking power ((ensure gluten-free if necessary))