Ingredients (makes 12):

• 2 1/2 Cups quinoa flakes
• 2 Cups non-dairy milk
• 1/4 Cup raw sugar
• 1/4 Cup brown sugar
• 1 Tablespoon baking powder
• 1 Tablespoon ground flax meal whisked with 3 Tablespoons warm water, set aside for 5 minutes until a “gooey” consistency
• 3 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 425 degrees Fahrenheit.  In a large mixing bowl, combine your quinoa flakes,  sugar, baking powder, cinnamon, and whisk to combine.
2. Add your non-dairy milk, flax seed mix, vanilla extract, and  stir to incorporate all ingredients.
3. Line your muffin tins!  Fill your muffin tins 3/4 full & pop them in the oven for 20-25 minutes, or until the tops start to golden.  Be sure to test your muffins with a toothpick or knife – insert in the middle of a muffin & if it pulls out clean, they’re ready!  Cool your muffins before eating.
4. Top with cashew creme.

5. Enjoy eating whole!