First make your flax egg. Place 2 tbsp ground flax seeds in a small bowl and mix with 4 tbsp cold water. Stir and set aside.
Place 325g spelt flour, 75g ground almonds, 100g melted coconut oil or dairy free spread, 75g maple syrup, 1 tsp ground ginger and your flax eggs into a large mixing bowl and mix with a wooden spoon.
Slowly add your non-dairy milk, a tablespoon at a time, until you have a soft dough that isn’t too sticky. You may not need it all.