INGREDIENTS
2 smalls
zucchini
220 gs
chickpea/garbanzo flour
25 gs
nutritional yeast
1 tsp
baking powder
1 tsp
seasoning blend
1/2 tsp
garlic powder
1 tsp
sea salt
1/4 tsp
pepper
1/4 tsp
ground turmeric
475 mls
non-dairy milk
78 gs
sun-dried tomatoes