Ingredients

• 150 grams Spelt flour
  
• 4 tablespoons coconut flour
  
• 2 teaspoons baking powder
  
• 80 milliliters almond milk
  
• 1 tablespoon fresh rosemary
  
• 1 lemon (zest and juice)
  
• 1 teaspoon vanilla extract
  
• Pinch sea salt
  
• 1 tin coconut milk (chilled overnight)
  
• ¹/₂ zest lemon