- 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
- Rinse the quinoa and place into a bowl. Cover with water and leave over night or for 8 hours to soak.
- Once quinoa is soaked, pre heat the oven to 220 degrees.
- 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.
- Process for about 1-2 min to smooth out the mixture.
- 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!)
- Pour the batter onto the tray and cook in the oven for 15 min.
- Once cooked for 15min, flip it over and cook for another 5 min.
- Place whatever toppings you want on top and cook in the oven for another 5-10min (depending on how cooked you want your toppings).
- Enjoy ☺