INGREDIENTS
1 1/2 cups
Coconut milk, light from a can
3 tbsp
Cane sugar* (or sub stevia, organic
1/4 cup
Vegan butter
1/2 cup
Almond flour
1 tbsp
Baking powder
1 tbsp
Cornstarch
1 1/2 cups
Gluten-free flour
1/2 cup
Oat flour
1/2 tsp
Sea salt
1/3 cup
aquafaba (the liquid/brine in a can of cooked chickpeas)