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35 g (2/3 cup) amaranth flour*
200 g (1 2/3 cup) unbleached flour
1 TBS baking powder
1 TBS fresh rosemary, finely chopped
pinch fine sea salt
60 g (~1/2 cup) hard coconut oil, diced
80 mL (1/3 cup) dark agave nectar
2 tsp vanilla extract
1 TBS lemon juice
80 mL (1/3 cup) almond milk
120 g (~1 cup) fresh cranberries
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1st Keep
 laerkin
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