INGREDIENTS
250 g
Blueberries
1/2
Lemon (peel)
1
Soy milk
50 g
Applesauce, unsweetened
50 milliliters
Coconut cream
1/2
Lemon (juice)
175 g
Vegan butter
1/2
package Baking powder
140 g
Cane sugar
1/2 tsp
Cinnamon
20 g
Cornstarch
1 pinch
Salt
200 g
Wheat or spelt flour, light
50 g
Almonds, ground
250 g
Quark, vegan