- 2 cups quinoa
- 4 cups spinach (chopped)
- 1 egg
- 1 tbs pumpkin seeds
- 3 tbs hemp seeds
- 3 tbs flaxseed oil
- 1 tbs psyllium husk powder
- 1/2 tsp salt
- 1 tsp cinnamon
Soak the quinoa for 1-2 hours or according to package instructions. Rinse and drain off water.
In a food processor, pulse the quinoa, spinach and psyllium husk until they are well blended and smooth.
In a clean bowl, whisk together the egg, cinnamon, salt, then add the oil. Pour the mixture into the batter and stir properly.
Pour in a greased pan (or tray), sprinkle or top in the hempseed and pumpkin seeds, and bake on a preheated oven at 200 degrees for 50-60 minutes.
Allow to cool properly before serving.