3/4 cup unbleached cane sugar |
1/4 cup soft vegan shortening |
1 1/2 teaspoons egg substitute (ener-g) |
2 tablespoons filtered water (add to egg substitute) |
1/2 cup non-dairy milk |
2 cups sifted spelt flour |
2 teaspoons baking powder (non-aluminum) |
1/2 teaspoon celtic sea salt |
2 cups organic blueberries (drained if canned) |
1/2 cup unbleached cane sugar |
1/3 cup sifted spelt flour |
1/2 teaspoon cinnamon |
1/4 cup vegan margarine |