INGREDIENTS
120 g (1 cup) gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
Zest of 1 lemon
7 g (1/2 tbsp) coconut oil, melted
1 egg white, at room temperature
1 tsp vanilla extract
90 g (1/4 cup) maple syrup
60 g (1/4 cup) lactose-free yoghurt
30 ml (2 tbsp) lactose-free milk
30 ml (2 tbsp) lemon juice
100 g (1 cup) blueberries