INGREDIENTS
3/4 cup
Almond milk
1 cup
Coconut cream, refrigerated
2 tsp
Lemon juice
4 tsp
Vanilla bean paste extract
1/2 cup
Vegan butter
1 3/4 cups
All purpose flour
1/2 cup
Brown sugar
1 cup
Cake/pastry flour
1/2 cup
Powdered sugar, organic
1 cup
Rainbow sprinkle
2 tbsp
Sugar, organic
1
Yeast packet (* 2 1/4 tsp, dry
1/4 cup
Melted better