• 1 ½ cup of quinoa
  • ½ cup water
  • 2 tsp gluten free baking powder
  • 1 tsp mixed herbs
  • ½ tsp Himalayan crystal salt
  • 1 tbsp melted coconut oil

 

  1. Rinse the quinoa and place into a bowl. Cover with water and leave over night or for 8 hours to soak.
  2. Once quinoa is soaked, pre heat the oven to 220 degrees.
  3. Drain and rinse the quinoa (the better it’s rinsed, the less ‘quinoa’ taste it has!) and place into a food processor with the water, baking powder, herbs and salt. 
  4. Process for about 1-2 min to smooth out the mixture.
  5. Line a baking tray/cake tin with grease proof paper and add the oil onto the paper (to make extra sure it doesn’t stick!)
  6. Pour the batter onto the tray and cook in the oven for 15 min.
  7. Once cooked for 15min, flip it over and cook for another 5 min.
  8. Place whatever toppings you want on top and cook in the oven for another 5-10min (depending on how cooked you want your toppings).
  9. Enjoy ☺ 

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