INGREDIENTS
1 cup
quinoa
3/4 cup
almond milk
2 tbsp
shredded coconut
1 tbsp
lemon juice
1 tbsp
flax seed + 3 tbsp water
1 tbsp
coconut oil
1 tbsp
coconut sugar
1/4 tsp
sea salt
zest of 1 lemon
1 tsp
baking soda
1/2 cup
frozen raspberries (chopped small)
coconut oil for the pan