INGREDIENTS
1 cup
Quinoa flakes
1/2 cup
Sorghum flour
1/2 cup
Buckwheat Flour
1/4 cup
Cornmeal
1/4 cup
Tapioca starch
1/2 tsp
Baking powder
1/2 tsp
Baking soda
3/4 tsp
Sea salt
1 1/4 tsp
Xanthan Gum
1 tsp
Ground cinnamon
1/4 tsp
Nutmeg
1 cup
Brown sugar
1/3 cup
Light olive oil
2
x Eggs
1/2 cup
Nut milk
1/4 tsp
Rice Vinegar
1 tbsp
Bourbon vanilla extract
1 cup
Blueberries