Delectable and solid lemon poppy seed biscuits that are ideal for summer. Totally fixated on this formula and these lemon poppy seed biscuits before long turned into my new top choice. You can observe how I made these on my Youtube Video beneath.

They are actually simple to make as well, with only seven fixings required. Simply combine every one of the fixings, exchange to your biscuit plate, heat and your done. I think they make an ideal little bite, informal breakfast or after supper dessert.

They are likewise brimming with a ton of goodness:

Poppy seeds - Supply a portion of the minerals iodine, manganese, zinc, magnesium and copper.Lemon – many supporting components like nutrient C, nutrient B6, nutrient A, nutrient E, folate, niacin thiamin, riboflavin, pantothenic corrosive, copper, calcium, iron, magnesium, potassium, zinc, and phosphorus

Coconut flour – high in fiber, protein, and sound fats Maca– contains more than 20 amino acids, including 8 basic amino acids. Likewise contains, Vitamins B-1, B-2, C. Wealthy in Phosphorus, Selenium, E, Calcium, Magnesium, Potassium, Copper, Zinc, Manganese, Sulfur, Sodium, Iron If your not effectively, at that point tail me on Instagram for every day eats, wellbeing, way of life and my movements.


Also try our recipe : Loaded Chili Sweet Potato Fries

Ingredients :

  • 1/2 cup coconut flour
  • 1 tablespoon poppy seeds
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil melted
  • 1/4 cup honey
  •  Juice of 1 medium lemon 
  •  1 1/2 tbsp lemon zest
  • 3 eggs
  • 1/2 cup almond milk

Method :

  1. Preheat oven to 325 f/160c
  2. In a small bowl combine the coconut flour, baking soda, poppy seeds, and lemon zest.
  3. In a separate bowl combine the lemon juice, coconut oil, honey, almond, eggs. You can place the eggs in a bowl of warm tap water for a few minutes to help warm them up quickly. This will ensure that your muffin batter will be runny, and will easily mix and pour into the muffin cups. (Otherwise the coconut oil may harden and won’t mix evenly into the batter.)
  4. Combine the liquid mixture with the dry ingredients.
  5. Pour the batter into muffins tins and bake at 325f/160c for 20 – 25 minutes.

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