INGREDIENTS
1 cup
Blueberries, fresh
1 cup
Raspberries, fresh
1 1/4 cups
Non-dairy milk
3 tbsp
Applesauce, unsweetened
1
Vegan buttery spread
1 1/2 tbsp
Baking powder
1 cup
Corn meal, finely ground yellow
3/4 tsp
Salt
1/2 cup
Spelt flour, white
3 1/2 tbsp
Sugar
3 tbsp
Canola oil, organic