Ingredients
- 2 flax eggs (mix 2 tbsp ground flaxseed meal with 6 tbsp of water. Mix together, and let sit for 15 minutes.)
- 2 cups cashew milk (or any kind of nut milk)
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 tbsp poppy seeds
- zest of 2 lemons
- 2 cups almond flour
- all cashew pulp (from cashew milk)
- 1 ½ cups gluten-free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- ¼ cup coconut oil, melted
Directions