Ingredients

• ¾ cup Quinoa, soaked for 6-8 hours (or overnight)
• ¼ cup Water
• ½ tsp Baking powder
• ½ tsp Salt
• 2 TBSP EVOO

Directions

1. Preheat oven to 425 degrees F. Line a 9” cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside.
2. Thoroughly rinse quinoa, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. It should resemble a thick pancake batter.
3. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10-15 minutes until browned and edges are crispy.