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