juice of 2 lemons (approximately ¼-1/3 cup)
milk to make 1 cup when added to lemon juice
¼ cup grapeseed or olive oil
1 egg
zest from 1 lemon
½ cup brown rice flour
¾ cup millet flour
½ cup potato starch
¼ cup finely ground almond flour
½ cup sugar
1 tbsp baking powder
dash salt
1 tsp xanthan gum
1 cup fresh strawberries, chopped in ½” pieces
prepared lemon streusel
LEMON STREUSEL:
2 tbsp white rice flour
2 tbsp white sugar
1 tbsp brown sugar
1 tbsp chilled butter
1 tsp lemon zest