For You

I’ve mentioned a few times that I was eating oat/quinoa wheatcake things, so I thought I’d show what I’m talking about.
The health food store by my house was sampling them, so we bought a big bag of quinoa to go with our big container of oats.

-Using a food processor/blender thing, you powder the quinoa, then you powder twice as many oats. I usually do one cup of quinoa and two cups of oats, measured before grinding them. The quinoa takes a bit of time to grind up, although the oats only take a second, so it’s best not to blend them at the same time.
-You then separate how much you want, keeping in mind that it’s going to expand a lot with the water, and add seasonings. The seasonings I use are in the picture, and you’re probably going to want to over-season it. The store was selling it as a meat substitute, so we use meaty sorts of flavorings.
-Then, you add water and mix until it’s pretty liquidy. I make sure that the top layer of it is mostly ungrainy, then after pouring it, I add more water to the leftover grainy water bits for the next batch. The grainy parts sit on the bottom of the bowl like sediment..
-After that, you just make them like pancakes until they’re the texture you want. We make them crispy, and I dip them in ketchup~
Make sure to oil the pan thoroughly throughout the process, they like to stick.