EU
INGREDIENTS
- ¾ cup cane sugar
- ½ cup coconut oil, melted and cooled
- 2 eggs
- 1 tsp vanilla
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 ¾ cup almond flour
- ½ cup tapioca flour
- ¼ cup Great Lakes Lemon Lime Collagen Hydrolysate
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp poppy seeds
DIRECTIONS
- Heat oven to 375 degrees and prepare an 8 or 9 inch square baking dish by lining with parchment paper and leaving a short overhang over the edges.
- In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the cane sugar, coconut oil, eggs, and vanilla together until light and creamy.
- Scrape down the sides of the bowl, add the lemon juice and zest and mix until just fully incorporated.
- Add in all the dry ingredients, except the poppy seeds, to the wet mixture and stir until just combined. Scraping down the sides of the bowl once more if necessary.
- Stir in the poppy seeds.
- Pour the batter out into the prepared baking dish and spread to the edges to form one even layer.
- Bake in the oven for 18-22 minutes or until top is puffed slightly and golden brown all over.
- Remove from oven and let rest in baking dish for at least 5 minutes before transferring to a wire rack to cool completely. Then slice and enjoy!