Ingredients
Serves: 24
¾ cup raw quinoa
1½ cups water
Dry:
1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour – see note
½ cup freshly ground flax seed
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
Pinch sea salt
Wet:
½ cup maple syrup
2 tablespoons grape seed oil, melted coconut oil, or walnut oil – see note
2 teaspoons pure vanilla extract
Add-ins
1/3 cup dairy-free chocolate chips
1 cup shredded zucchini, lightly packed, wrap in a clean kitchen towel and ring out extra juices
Preparation
