INGREDIENTS
1/3 cup
Pumpkin puree
3/4 cup
Non-dairy milk
2 tbsp
Vegan buttery spread
1 tsp
Baking soda
3 tbsp
Brown sugar
1 cup
Cane sugar, organic
1 tsp
Cinnamon
1 pinch
Cloves, ground
1/2 tsp
Nutmeg
1/4 tsp
Salt
1 1/3 cups
Spelt flour, white
1 cup
Spelt flour, whole
1/4 cup
Canola oil, organic