Ingredients
- 50 g corn flour
- 50 g brown rice flour
- 50 g tapioca starch
- 80 g almond meal
- 25 g cold pressed coconut oil, melted
- 60 g xylitol/stevia/monk fruit
- 100 ml plant-based milk (almond/buckwheat/coconut/oat/rice)
- 1 tsp baking powder (aluminium free)
- 2 tbsp poppy seeds
- 1 tbsp lemon zest
- ¼ cup lemon juice
Preheat oven to 150°C.
Place all ingredients in a food processor and process it until smooth. Roll heaped teaspoons of mixture into balls and then press gently with a fork to flatten the biscuits slightly. Place them on baking trays lined with parchment and bake for 15 minutes or until golden. Allow it to cool a little before transferring to a wire rack to cool completely.
They will keep up to 2 weeks in an airtight container and freeze very well.
Enjoy!