This is an easy to make breakfast, for us carb lovers this is the perfect substitute! Once again Oaks at Ojai has another fabulous recipe. Good news, this recipe makes 2 dozen. You’re welcome in advance 🙂
2 cups cooked quinoa
3 cups gluten-free flour mix (such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix)
1 ½ tsp. baking powder
¼ cup agave ¾ cup almond milk
1 tsp. vanilla extract
1 ½ cups blueberries
Mix flour and baking soda together in a small bowl. In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla. Stir in the flour just until blended and then fold in the blueberries. Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.