Prep time (including cooking quinoa) 30 mins

Cooking time: 30-35 mins.

This recipe uses nut milk and cheese however is not 100% vegan as I did use eggs. You could try using an egg replacer if you want to make this completely vegan.

These are a high protein snack so great when you need a dose of sustainable energy. They make a nice side dish for meals or can be enjoyed on their own. Here's how I made them:

Ingredients

1 cup quinoa

1 "not chicken" vegan stock cube (or you can use veggie stock)

2 eggs

1 cup of almond milk

1/3 cup olive oil

1 cup of spelt flour

1 cup of almond cheese, grated

4 tablespoons of nutritional yeast (if you don't have this you could add additional cheese)

1 tablespoon baking powder

1 tablespoon of chopped rosemary

1/2 teaspoon salt

1 teaspoon black pepper

Directions:

1) Preheat oven to 350 degrees F/180 degrees C.

2) Place the quinoa into a pot. Add 2 cups of water and the stock cube (or 2 cups of veggie stock). Bring to the boil and then reduce heat. Cover pan and simmer until quinoa is cooked through- approximately 20 mins.

3) Combine spelt flour, baking powder, rosemary, nutritional yeast, salt and pepper in a bowl. Add the cooked quinoa and cheese. Beat eggs with the milk and oil add to the dry ingredients. Fold liquids into the mixture until just combined.

4) Grease a 12 cup muffin tin and divide the mixture evenly into the tin. Place in the oven and cook for 30-35 mins. Serve and enjoy!