Quinoa Coconut Breakfast Cakes with Ginger Mint Drizzle

CP Phase Breakfast Yellow food vegetarian pescatarian halal kosher dairy-free nut-free shellfish-free fish-free soy-free pork-free nightshade-free low-histamine

Quinoa offers complete protein. Coconut adds good fat. Ginger and mint support digestion and metabolism.

🥦 Ingredients

  • ●½ cup cooked quinoa
  • ●1 egg
  • ●¼ cup coconut flour
  • ●¼ cup coconut milk
  • ●1 tsp grated ginger
  • ●1 tbsp chopped mint
  • ●1 tbsp coconut oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Mix batter: Combine quinoa, egg, flour, salt. Form cakes: Shape into 4 patties. Cook: Sauté in coconut oil 3 – 4 minutes per side. Drizzle: Mix coconut milk, ginger, and mint. Spoon over cakes.

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