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