Ingredients
▢60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
▢200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
▢2 tablespoons lemon juice *
▢8 tablespoons maple syrup (or sub any other sweetener)
▢1 teaspoon vanilla extract
▢150 g (1 ¼ cup) ground almonds (almond meal) **
▢150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
▢2 heaped teaspoons baking powder (ensure gluten-free if necessary)
▢¼ teaspoon bicarbonate of soda (baking soda)
▢100 g (1 cup) raspberries (fresh or frozen)
Instructions
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