INGREDIENTS
2 1/4 cups
all-purpose flour
2 tbsp
pure cane sugar
1 tbsp
baking powder
1 tsp
himalayan pink salt
1/4 cup
butter or ghee ((cut in small chunks, not melted))
1 cup
almond milk**
3/4 cup
coconut sugar
1 tbsp
cinnamon
1 tsp
nutmeg
1 tsp
vanilla extract
1/4 cup
ghee (melted)
1/2 cup
vanilla frosting (I used Simple Mills)
2 tbsp
almond milk**