INGREDIENTS
1/2 cup
Carrots
1 dash
Ginger, ground
1/2 cup
Pumpkin puree, canned
1 cup
Non-dairy milk
1
Maple syrup
1/8 tsp
Allspice
1 tbsp
Baking powder
1/2 tsp
Cinnamon
1/4 tsp
Nutmeg
1 tbsp
Sugar, raw
1 tsp
Vanilla extract
1 cup
Whole wheat pastry flour
1 tbsp
Chia seeds