INGREDIENTS
1 cup
quinoa
1 cup
water
Juice of one lemon (about 3 tbsp.)
2 cups
spelt flour (or sub all-purpose)
1 1/2 tsp
baking powder
1/4 tsp
salt
1/2 cup
raw sugar
2 tsp
lemon zest
3/4 cup
plain vegan yogurt (I used WholeSoy)
1 tsp
vanilla extract
3/4 cup
unflavored soy or almond milk
1/4 cup
coconut oil (melted)
1 1/2 cups
fresh blueberries