INGREDIENTS
190 mLs
plant-based milk
170 gs
pumpkin puree
85 mLs
light-tasting vegetable oil
1 tsp
vanilla extract
180 gs
spelt flour
80 gs
brown sugar
1 1/2 tsps
ground chai spices
1 1/2 tsps
baking powder
1 pinch
any salt
75 gs
powdered sugar / icing sugar
20 gs
brown sugar
15 gs
plant-based milk
15 gs
vegan butter