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Ingredients
  • subheading: Lemon Poppyseed Cake Cookie Bites:
  • 2 cups fine, blanched almond flour
  • ¼ cup 2 tbsp coconut flour
  • ½ cup coconut cream solidified part from refrigerated can of full fat coconut milk
  • ½ cup maple syrup
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 tsp poppy seeds
  • subheading: Lemon Glaze:
  • ½ cup powdered sugar or sub coconut butter to keep refined-sugar free!
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • ½ to 1 tsp water to thin
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