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1 cup (135g) sorghum flour
1/2 cup (85g) brown rice flour (I used superfine)
1/4 cup (30g) potato starch
1/4 cup (30g) tapioca starch
1 tsp xanthan gum
4 tbsp organic granulated sugar
4 tsp baking powder
3/4 tsp salt
1 tsp poppyseeds
zest of one lemon
2 tbsp lemon juice
5 tbsp olive oil
1 tsp vanilla extract
1/2 cup coconut cream
1 1/2 cups water
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1st Keep
 Clawdia
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