INGREDIENTS
12 oz
Raspberries, frozen
1/2 cup
Coconut milk, canned full fat
1 tbsp
Maple syrup, pure
6 tbsp
Vegan butter
2 1/4 tsp
Active yeast, dry
1/2 cup
Brown rice flour
41 tsp
Cane sugar, organic
1 cup
Millet flour
4 tbsp
Now foods psyllium husk powder
1 1/2 cups
Powdered sugar, organic
1 1/2 tsp
Sea salt
1 cup
Sorghum flour
1 1/2 cups
Tapioca starch
2 tsp
Apple cider vinegar
2 tbsp
Chia seeds, ground
1 1/2 cups
Water