INGREDIENTS
100 g
Blueberries, fresh
1/2
Lemon, Juice of
200 milliliters
Almond milk, unsweetened
8 tbsp
Maple syrup
1/4 tsp
Bicarbonate of soda
150 g
Gluten-free flour blend
1 pinch
Salt
1 tsp
Vanilla extract
60 g
Coconut oil
150 g
Almonds, ground
2 teaspoons baking power ((ensure gluten-free if necessary))