You need a blender (I use a Blendtec, it is great because I don't have to worry about picking out seeds), mixer, and a scale.
Oven temp. 325
Weights are by grams
Prepare dry mix in mixing bowl:
200 Brown Rice Flour
60 Potato Starch (not flour)
40 Tapioca Starch
15 Poppy Seeds
10 Baking Powder
5 Salt
1/4 tsp. Xanthan Gum
whisk together and set aside
In a Blender:
135 Chopped whole Sunkist lemons
40 Chia Seeds
80 Lemon juice
50 Water
Blend on highest speed for 90 seconds, then place the jar back on the scale and add:
270 White Sugar
10 Vanilla
150 Coconut oil
Optional Crumble:
15 Lemon Zest
10 Poppy Seeds (optional, I just like the way it looks)
85 White Rice Flour
60 White Sugar
60 Coconut Oil
5 Baking Soda
Incorporate together with a fork until evenly mixed and crumbly in appearance.
Blend altogether on highest speed for 90 seconds. Contents should be brown in color and smooth in texture. Pour contents into the mixing bowl and mix on medium speed for 3-5 minutes. Batter should be completely incorporated. It is very dense batter, so it isn't a good idea to double this recipe unless you have a heavy duty mixer.
Line a cupcake pan.
Scoop 1/3 cup batter each. Sprinkle crumble
Bake for 45 min. at 325.
Enjoy!
