Ingredients
- 1/4 cup almond milk (use coconut milk or other non dairy milk to make nut-free)
- 1 tsp apple cider vinegar
- 1/2 tsp lemon juice
- 1/2 cup chilled sweet potato puree (I used canned. chilled for an hour)
- 1 Tablespoon organic canola oil (or coconut oil or softened vegan butter)
- 1 Tbsp flax meal (optional)
- 1/3 - 1/2 tsp salt
- a generous dash of cinnamon ( or other spice of choice)
- 2 tsp sugar
- 1.5 cups Spelt flour
- 2 tsp baking powder
- 1/4 tsp baking soda
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