INGREDIENTS
2 tsp
Ginger
1 cup
Pumpkin puree
1/2 cup
Almond milk
5/16 cup
Maple syrup, pure
1/2 cup
Molasses
4 tbsp
Vegan butter
1/2 tsp
Allspice
1 tbsp
Baking powder
2 cups
Bob's red mill whole wheat flour
1 1/2 tsp
Cinnamon
1/4 tsp
Nutmeg
1/4 cup
Powdered sugar, organic
1/2 tsp
Salt
1 1/2 tsp
Vanilla
2 tbsp
Ground flax + 6 tbsp water