Sound LEMON POPPY SEED Biscuits, FOR A Solid AND Scrumptious Pastry! GLUTEN FREE AND PALEO.
Brilliant and strong lemon poppy seed scones that are perfect for summer. Totally focused on this equation and these lemon poppy seed bread rolls after a short time transformed into my new top pick.
They are really easy to make also, with just seven fixings required. Essentially join all of the fixings, trade to your scone plate, get ready and your done. I think they make a perfect little goody, casual breakfast or after dinner dessert.
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Ingredients
- 1/2 cup coconut flour
- 1 tablespoon poppy seeds
- 1/2 tsp baking soda
- 1/3 cup coconut oil melted
- 1/4 cup honey
- Juice of 1 medium lemon
- 1 1/2 tbsp lemon zest
- 3 eggs
- 1/2 cup almond milk
Method
- Preheat oven to 325 f/160c
- In a small bowl combine the coconut flour, baking soda, poppy seeds, and lemon zest.
- In a separate bowl combine the lemon juice, coconut oil, honey, almond, eggs. You can place the eggs in a bowl of warm tap water for a few minutes to help warm them up quickly. This will ensure that your muffin batter will be runny, and will easily mix and pour into the muffin cups. (Otherwise the coconut oil may harden and won’t mix evenly into the batter.)
- Combine the liquid mixture with the dry ingredients.
- Pour the batter into muffins tins and bake at 325f/160c for 20 – 25 minutes.
For More Details : bit.ly/2MnqrRn
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