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 Makes 10-12 Muffins


1 1/2 cups quinoa

1/4 cup chia seeds + 1/2 cup water

1/4 cup coconut oil, melted

2 tablespoons lemon juice

1/2 teaspoon bi-carb soda

1/2 teaspoon sea salt

1/2 cup water

1/4 cup golden linseeds

Savoury option: olives and pesto

Sweet option: sliced banana


Soak the quinoa in water overnight and then rinse and drain for at least 20 minutes. When quinoa is soaked and rinsed, preheat oven to 160C and grease or line 1/2 cup muffin tins. Mix the chia seeds with 1/2 cup water and set aside for 10 minutes to create a chia seed gel. Combine the lemon juice and bi-carb soda in the Boss To Go (or a high powered blender) first, this step is important to allow the bicarb and acid from lemon juice to react. Once the mixture has settled add quinoa, coconut oil, sea salt and 1/2 cup water and blitz 60 seconds to combine. Transfer mixture to a bowl and stir in the golden linseeds and chia gel. Spoon the mixture into the muffin cases and top with your ingredients of choice. Bake in the middle of oven for 45 minutes. Remove from oven and allow to cool. Eat within 2-3 days or store in freezer and warm up when you need a quick snack or lovely nutritious addition to your meal.

+Please note do not cook the quinoa before soaking, simply soak the seed to activate the nutrients and soften it ready to cook. The following day you only need to rinse the quinoa. There is no cooked quinoa required for this recipe.


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