You will need:
Quinoa, Water, Baking Powder, Cayenne pepper.
Soak 1 cup of Quinoa for 15-30 minutes.
Add 1/2 teaspoon of backing powder and half of cayenne pepper.
Add 1 cup of water and blend in a nutri-bullet or other high speed blender.
Line a baking tray (with sides) and pour out mixture into tray.
Back at 180 for about 25 minutes or until crisp and golden.
Add toppings as desired!
In this photo I made my own sauce and my home-made vegan ‘Mozzerella’
Ingredients and method:
3/4 cup vegan spread (margarine)
1/2 cup brown sugar
3/4 cup coconut sugar
Mix well (beat with a fork)
1tsp vanilla essence
flax egg (1 desert spoon of fox seed mixed with 2 desert spoons of water leave to stand for 5 mins until thick like the consistency of an egg) – prepare this at the beginning.
1 3/4 cup rice flour
3/4 teaspoon baking powder
Milk free chic chips
Stir in and mix well with a fork until mixture is thick.
Grease a pie dish and lay in a sheet of baking paper.
Pou mixture into dish.
Bake at 180 for approx 20 mins.