Ingredients
1/2 cup dry quinoa (yields 3 cups—you’ll only use 1½ cups cooked quinoa in the recipe, you can freeze the rest!)
1 cup gluten-free all-purpose flour
3 scoops Reignite Wellness™ Vanilla Paleo-Inspired All-In-One Shake
2 tbsp Lakanto® Monk Fruit Classic Sweetener
Directions
1Take dry quinoa and place in a fine mesh sieve and rinse under cold water. Place in a pot with 2 cups of water and bring to a boil. Then, turn down to simmer until most of the water is absorbed (for about 10 to 15 minutes). Cool slightly. Only use 1½ cups cooked quinoa in the recipe
2Mix 1 tbsp of flaxseed and add 3 tbsp of water in a small bowl. Let sit for a few minutes until it “gels” up. We call this a “flax egg.”
3Place all the remaining ingredients in a large bowl. Warm almond butter slightly in a small pot and add to the bowl. Add the quinoa and flax egg. Mix well. Set aside for 5 minutes.
4Heat a frying pan on medium heat. Spray the inside of the pan with cooking spray. Pour a small amount (about 1/3 cup) of quinoa batter onto the heated pan. Cook quinoa cake until it looks crisp around the edges (about 3 minutes). Then, flip the cake over and cook for 1 to 2 more minutes.
5Place cakes on a plate and top with fresh berries and monk fruit syrup. (I like Lakanto® Sugar-Free Maple Flavored Syrup.)
