INGREDIENTS
1/4 tsp
Ginger, powder
2 cups
Pumpkin or cushaw or winter squash, cooked
1 1/2 cups
Soy milk or other non-dairy milk
1 tbsp
Ener-g egg replacer see notes
2 tsp
Baking powder
1/2 cup
Brown rice flour see notes
1 tsp
Cinnamon
1/4 tsp
Cloves, ground
1 tbsp
Cornstarch
1/2 tsp
Nutmeg
1/2 tsp
Salt
3/4 cup
Sugar
1 tsp
Vanilla
1/4 cup
Water see notes