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Strawberry Quinoa Corncakes

Wendy Polisi
  • minutes
  • Serves

INGREDIENTS

2 tsp

Lemon, zest

1 1/2 cups

Strawberries

1

Flax egg or 1 beaten egg

3/4 cup

Coconut milk, canned

1 1/2 tbsp

Lemon juice

2 tbsp

Strawberry preserves

3/4 cup

Quinoa, cooked

2 tsp

Baking powder

1/4 tsp

Baking soda

1 tbsp

Coconut palm sugar

1 tbsp

Confectioner's sugar

3/4 cup

Cornmeal, gluten free yellow

1/2 cup

Gluten free flour blend

1/2 cup

Quinoa flour, toasted

1/2 tsp

Salt

3 tsp

Vanilla

1

Whipped cream

1/4 cup

Coconut oil (melted or canola oil)

1 1/2 cups

Milk