2 cups organic almond flour 2-3 T whey or brine from a ferment (I used the brine from my fermented lemons) Zest of 1 lemon 2 T butter, ghee, coconut oil, or lard ¼ t sea salt 1 whole egg or flax egg1 Approx. ½” fresh grated ginger 2 t ground cinnamon 1 smidgen nutmeg