Meghan Markle's Honey Lemon Cake from 'With Love, Meghan' | Vegan Version | Dairy-Free + Egg-Free

After trying a couple of recipes from With Love, Meghan - one-pot spaghetti and focaccia - I was excited to try one more: her Honey Lemon Layer Cake with Raspberries from episode 1.

The recipe looked simple yet elegant, with bright citrus flavours and a soft, fluffy sponge. But as a vegan, I needed to modify it to make it completely plant-based while still keeping the flavours and textures as close to the original as possible. The result? A deliciously moist, lemony cake with a luscious buttercream and tangy raspberry filling—all without eggs or dairy!

1. Finding a Vegan Honey Alternative

Since honey isn’t considered vegan (as it comes from bees), I used a vegan honey substitute instead. I found Sweet Freedom's Vegan Honee, and it worked beautifully in this recipe. It’s made from apple and carob fruit extracts, with a similar floral sweetness to real honey as I remember it. Other alternatives you could use include: agave nectar, maple syrup or date syrup.

2. Replacing the Eggs

Eggs help bind and add moisture to cakes, so I swapped them for vegan yoghurt. This keeps the sponge soft and tender, preventing it from becoming dry or crumbly. If you don’t have yoghurt, you could also use: unsweetened applesauce or flaxseed egg (1 tbsp ground flax + 3 tbsp water per egg).

Ingredients

For the Sponge:

• 3 cups self-raising flour (or all-purpose flour + 1 tbsp baking powder)
• 1 tsp salt
• 1.5 cups sugar
• 1.5 cups plant-based milk (I used soya milk)
• 3/4 cup olive oil
• 2 tbsp vegan yoghurt
• Zest of 2 lemons
• 3 tbsp vegan honey (or alternative sweetener)

For the Lemon Honey Syrup:

• 1/2 cup vegan honey
• 1/4 cup lemon juice
• 1/4 cup water
• Zest of 1 lemon

For the Buttercream:

• 3 cups vegan butter
• 5 cups powdered sugar (575g)
• Pinch of salt

For Decoration:

• Raspberry conserve/preserves
• Fresh raspberries
• Fresh basil leaves

Method

1. Bake the Cakes

a) Preheat the oven to 175°C and prepare three 20cm cake tinss with parchment paper.
b) In a large mixing bowl, add the flour, sugar, salt, and baking powder (if using all-purpose flour).
c) In another bowl, whisk together the plant milk, olive oil, lemon zest, and vegan yoghurt.
d) Pour the wet ingredients into the dry, then add the vegan honey. Mix gently until just combined—don’t overmix. 
e) Divide the batter evenly among the prepared cake tins.
f) Bake for 20-25 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
g) Let the cakes cool completely on a wire rack before assembling.

2. Make the Lemon Honey Syrup

a) In a small saucepan, bring the vegan honey, lemon juice, water, and lemon zest to a simmer.
b) Remove from heat and let it cool completely.
c) Brush each cake layer evenly with the syrup before assembling.

3. Prepare the Buttercream

a) In a stand mixer or using a hand blender, whip the vegan butter until light and fluffy.
b) Gradually add powdered sugar and continue mixing.
c) Add a pinch of salt to balance the sweetness.

4. Assemble the Cake

a) Brush each cake layer with the lemon honey syrup.
b) Place the first cake layer onto a serving plate/stand.
c) Transfer the buttercream into a piping bag, cutting a small hole at the tip. Do the same with the raspberry preserves.
d) Pipe a spiral of buttercream inside, leaving space in between.
e) Fill the gaps with a spiral of raspberry preserves, covering the top of the cake layer.
f) Repeat this process for the second cake layer.
g) Stack the third and final cake layer on top.
h) Cover the entire cake with buttercream, smoothing it out with an offset spatula.
i) Decorate with fresh raspberries and basil leaves.

This cake turned out beautifully soft, citrusy, and just the right amount of sweet. The raspberry preserves add a fruity tartness that balances the richness of the buttercream, and the lemon honey syrup gives it that extra depth of flavour.

If you’re looking for a show-stopping vegan cake, this is definitely one to try. It’s perfect for special occasions, afternoon tea, or just because you feel like baking something delicious.

Bambara Groundnut Tofu | Soy-Free Tofu Using Okpa Flour

After my egusi tofu experiment, which didn’t quite work as a tofu substitute, I decided to try again—this time with Bambara groundnuts. And I’m happy to say, this one was a success.

If you’re looking for a soy-free tofu alternative that actually holds its shape, has a good texture, and works well in cooking, Bambara groundnut tofu might be the answer. It turned out firm, slightly springy, and had a delicate nutty flavour that complemented savoury seasonings beautifully. But before we get into the process, let’s talk about what Bambara groundnut is and how it’s traditionally used.

What is Bambara Groundnut?

Bambara groundnut (Vigna subterranea) is a highly nutritious legume native to Africa. It’s sometimes called jugo beans and is grown mainly in West and Central Africa. The seeds look like small, round beans and come in different colours, from beige to dark brown.

Nutritionally, Bambara groundnut is a powerhouse, containing:

• High-quality plant-based protein
• Complex carbohydrates, making it great for slow-release energy
• Fibre, which supports digestion
• Essential minerals like iron, magnesium, and potassium

It’s often milled into flour and used in various traditional Nigerian dishes, with the most popular being okpa.

Okpa: A Traditional Eastern Nigerian Delicacy

If you’re from Enugu State or its surrounding areas, you probably already know about okpa. It’s a steamed pudding made from Bambara groundnut flour, mixed with palm oil, salt, and sometimes pepper and seasoning, then wrapped in banana leaves or foil or plastic bags and steamed until firm.

Okpa has a smooth, dense texture with a rich, slightly nutty taste. It’s often eaten for breakfast, served with tea or a cold drink. Given its ability to firm up when cooked, I was curious to see if Bambara groundnut flour could be used to make tofu.

How I Made Bambara Groundnut Tofu

Ingredients:

- 50g Bambara groundnut flour
- 3.5 litres water
- 1 tbsp food-grade gypsum (calcium sulphate), dissolved in 1/2 cup water

Method:

1. I started by mixing the Bambara groundnut flour with water, stirring until smooth. This mixture was then brought to a gentle boil, stirring constantly to prevent lumps.

2. Once the mixture started bubbling, I removed it from the heat and added the gypsum solution, stirring briefly before covering the pot. I left it to sit undisturbed for 15 minutes to allow the curds to form. The curds were quite small, so I wasn’t sure how well it would press, but I carried on with the process.

3. I lined my tofu press with a large muslin cloth, carefully scooped the curds inside (including some of the water because of how small the curds were), wrapped it up, covered it, and placed it in the fridge. Over the next two days, I occasionally took it out to drain excess water.

4. After two days, I unwrapped the tofu, and to my surprise, it was firm, held its shape well, and had a slightly springy texture—just like traditional soy tofu. It wasn’t crumbly or chalky like the egusi attempt. Instead, it had a smooth, delicate nutty flavour that worked well in savoury dishes.

Cooking with Bambara Groundnut Tofu

I decided to test it in the oven, cutting it into cubes and coating it with a mix of olive oil and all purpose seasoning. It baked beautifully, taking on the seasoning well while keeping its shape.

This tofu could work in stir-fries, grilled dishes, or even crumbled into stews for extra protein. It’s an excellent option for anyone looking for a soy-free, high-protein alternative that behaves like regular tofu.

Bambara groundnut tofu is a great plant-based protein option, especially for those avoiding soy. Unlike my egusi tofu attempt, which was too crumbly and pasty, this one had a proper tofu-like texture. It might not be an exact replica of soy tofu, but it’s firm, springy, and adaptable to different dishes.

If you’re looking for a new soy-free tofu alternative, give this a go. You might just discover your new favourite plant-based protein.

Would you try Bambara groundnut tofu? Let me know how you’d use it in your cooking!

Egusi Seed Tofu: Experiment with Soy-Free Tofu using Melon Seeds

 

Tofu is a staple in many plant-based diets, but for those avoiding soy, the options can be quite limited. I recently decided to experiment with making soy-free tofu using egusi seeds—a West African ingredient known for its high protein content and rich flavour. While the results weren’t quite what I expected, the process opened up some interesting possibilities for future recipes.

What is Egusi?

Egusi seeds come from the West African white-seed melon (Citrullus lanatus), a close relative of the watermelon. These small, cream-coloured seeds are packed with nutrients and play a central role in West African cuisine. They are typically ground into a paste and used to thicken soups and stews, with the most well-known being egusi soup—a hearty dish made with leafy greens, palm oil, and iru (fermented locust beans).

Nutritional Benefits of Egusi Seeds

Egusi is more than just a delicious ingredient—it’s a powerhouse of nutrition. It contains:

• High-quality plant-based protein, making it an excellent option for vegans and vegetarians.
• Healthy fats, particularly unsaturated fats that support heart health.
• Essential minerals like magnesium, zinc, and iron.
• Antioxidants and vitamins, including vitamin E, which promotes healthy skin.

Given its protein-rich and fat-rich profile, egusi seemed like a promising candidate for making tofu.

My Process: Turning Egusi Into Tofu

Trial 1: No Coagulant

My first attempt followed a basic tofu-making method:

1. I soaked and blended the egusi seeds with water.
2. Strained the mixture through a nut milk bag to separate the egusi milk from the fibrous pulp.
3. Heated the milk to encourage natural curdling.

To my surprise, the egusi did coagulate on its own, forming tiny curds. However, these curds were incredibly fine and soft—nothing like the sturdy soy curds that form during traditional tofu-making. When I strained and pressed the mixture, the yield was very minimal, and the texture was chalky and pasty rather than firm or springy.

The final baked product held together but was quite fatty to the touch. It also felt too dense and dry after baking, making it unappealing as a tofu substitute.

Trial 2: Adding a Coagulant (Gypsum)

For the second attempt, I introduced gypsum (calcium sulphate), a common tofu coagulant, to see if it would help the curds form more distinctly.

1. I repeated the same process—soaking, blending, and straining the egusi milk.
2. This time, I added a diluted gypsum solution while heating the milk.
3. The curds were noticeably larger and sturdier, which was promising.
4. After pressing, I was left with a firmer block compared to the first trial.

However, the final result was still too crumbly, breaking apart easily rather than holding a cohesive shape. The texture remained chalky and slightly pasty, which made it clear that this wasn’t going to work as a proper tofu substitute. Unlike soy tofu, which has a springy, bouncy structure, the egusi tofu lacked elasticity and felt a little too dry after baking, despite its high-fat content.

Final Thoughts: Is Egusi a Good Tofu Substitute?

After these two trials, I had to conclude that egusi tofu doesn’t quite work—at least not in the way traditional tofu does. The high fat content may play a role in preventing the curds from forming the way they should, and the texture just wasn’t right for a tofu-like experience.

Could This Work as a Cheese Alternative?

While this experiment didn’t lead to a great tofu, the crumbly texture actually reminded many of my followers on Instagram of feta or ricotta cheese. With a few tweaks—perhaps adjusting the moisture content, adding acidity, or experimenting with fermentation—this could turn into a delicious plant-based cheese substitute. The slight chalkiness might work well in that context, and egusi’s natural richness could make for a creamy, flavourful dairy alternative.

For now, my search for the perfect soy-free tofu continues, but I see potential in egusi cheese. I may experiment with different coagulants or even try incorporating fermentation to improve the texture.

Have you ever worked with egusi in unconventional ways? Let me know your thoughts, and if you have any ideas for what I should try next!

Plantain Flour Biscuits | Vegan and Gluten-Free Cookie Recipe

In my previous post, I shared a simple guide to making plantain flour from scratch. The versatile gluten-free flour can be used in a variety of interesting ways, including the recipe I'll be sharing today.

Learn how to make these delicious Plantain Flour Biscuits—a perfect recipe for anyone looking for a vegan, gluten-free, and dairy-free treat. These biscuits are not just tasty but also allergen-friendly, making them ideal for those with dietary restrictions or looking for healthier alternatives.

Made with nutrient-rich plantain flour, this recipe is super easy to whip up. The biscuits are tender, slightly sweet, and perfect for breakfast or as a snack.Whether you're vegan, avoiding gluten, or just curious about plantain flour, this recipe is a must-try!

What you’ll love:

• Vegan & plant-based - No eggs or dairy!
• Gluten-free & dairy-free - Made with nutrient-dense plantain flour, no wheat required!
• Allergen-friendly - Can be made nut-free by using sunflower seed butter or tahini.
• Healthy, high-fibre, and nutrient-packed
• Quick and easy to make - Just mix, bake, and enjoy!

What is Plantain Flour?

Plantain flour is a naturally gluten-free, grain-free, and paleo-friendly flour made from dried, ground plantains. It’s packed with fiber, complex carbohydrates, and essential nutrients, making it a great choice for healthy baking. Since it absorbs more liquid than traditional flours, it works well in recipes that use extra moisture, like this biscuit recipe!

Ingredients:

• 1 cup plantain flour
• 1 flax egg (combination of 1 tbsp ground flaxseed and 3 tbsp water)
• 1/4 cup unsweetened apple sauce
• 2 heap tbsp unsalted nut or seed butter
• 2 tbsp maple syrup (optional)
• Pinch of salt 
• 1/2 tsp baking powder
• 2 tbsp soya milk (if needed)

How to Make Plantain Flour Biscuits

These simple, one-bowl biscuits come together in just a few steps.

Step 1: Prepare the Flax Egg

In a small bowl, mix 1 tbsp ground flaxseed with 3 tbsp water. Let it sit for 5-10 minutes until it thickens. This will act as an egg substitute to bind the biscuits together.

Step 2: Mix the Ingredients

In a mixing bowl, combine:

• Plantain flour
• Baking powder
• Salt
• Flax egg
• Unsweetened applesauce
• Nut or seed butter
• Maple syrup (if using)

Mix everything until a dough forms. If the dough feels too dry, add 1-2 tbsp soya milk to help it come together.

Step 3: Shape & Bake

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Scoop small portions of the dough and shape them into biscuits. Place them on the baking sheet and slightly flatten.

Bake for 12-15 minutes, or until the biscuits are firm and lightly golden.

Step 4: Cool & Enjoy

Let the biscuits cool for a few minutes before serving. Enjoy them warm with tea, coffee, or a smoothie.

How to Make Plantain Flour from Scratch: A Simple Guide

 

Plantain flour is a versatile, naturally gluten-free alternative to wheat flour, made from dried and ground unripe green plantains. It’s commonly used in West African cuisine and is an excellent ingredient for anyone looking to explore traditional and innovative plant-based recipes.

Making plantain flour at home is simple and requires just one ingredient: green plantains. Whether you’re using an oven or a dehydrator, the process is straightforward and well worth the effort.

Why Green Plantains?

Unlike ripe plantains, which are sweet and soft, green plantains are firm and starchy. This makes them ideal for flour production as they yield a neutral-flavoured powder with a mild earthy taste, suitable for both savoury and sweet dishes.

Nutritionally, green plantains are:

• High in resistant starch, which supports gut health and helps regulate blood sugar levels.
• Rich in fibre, aiding digestion and keeping you fuller for longer.
• A good source of potassium, magnesium, and vitamins A and C, all essential for overall well-being.

How to Make Plantain Flour from Scratch

Ingredients & Equipment:

• Green, unripe plantains
• A sharp knife
• A grater or food processor
• A lined baking tray (if using an oven)
• A dehydrator (optional)
• A high-speed blender or food processor for grinding

1. Peel the Plantains

Start by washing your green plantains thoroughly. Cut off both ends and make a shallow slit along the length of the peel. Use your fingers or a knife to remove the skin. Since green plantains can be sticky, rubbing a little oil on your hands can help.

2. Grate or Slice

For faster drying, grate the plantains using a coarse grater. If you prefer, you can slice them into thin rounds instead—this works well if using a dehydrator.

3. Dehydrate the Plantains

• Oven Method: Spread the grated or sliced plantains on a lined baking tray, ensuring they are evenly distributed and not overlapping. Set your oven to the lowest possible temperature (usually around 50–60°C) and allow them to dry for about 6 hours, checking occasionally to prevent browning.
• Dehydrator Method: Arrange the plantains in a single layer on the dehydrator trays. Set the temperature to 50°C and leave to dry for 6–8 hours or until completely crisp.

4. Blend into Flour

Once completely dry, transfer the plantains to a high-speed blender or food processor and grind until you achieve a fine, smooth flour. If necessary, sift the flour to remove any larger pieces and blend again.

5. Store Properly

To keep your plantain flour fresh, store it in an airtight container in a cool, dry place. If you live in a humid climate, refrigerating it can help extend its shelf life. Properly stored, it can last for up to 6 months.

How to Use Plantain Flour

Plantain flour is incredibly versatile, making it a useful pantry staple for both traditional and modern recipes.

1. Swallows (Eba Alternative)

In Nigerian cuisine, plantain flour is commonly used to make a swallow similar to eba or amala. To prepare, simply mix plantain flour with boiling water, stirring continuously until smooth and stretchy. Serve with rich stews or soups like egusi, efo riro, or ogbono.

2. Pancakes & Waffles

For a healthier breakfast option, substitute wheat flour with plantain flour in your pancake or waffle recipes. Mix it with plant-based milk, flaxseeds, and a touch of cinnamon for a delicious and nutritious start to the day.

3. Gluten-Free Baking

Plantain flour works well in gluten-free baking, adding a unique texture to muffins, cakes, and cookies. Since it lacks gluten, it’s best combined with other flours like almond or oat flour for better structure.

4. Thickening Soups & Stews

Because of its high starch content, plantain flour is an excellent natural thickener. Add a spoonful to soups or sauces to enhance texture without altering the flavour.

5. High-Protein Flatbreads

Use plantain flour to make soft, pliable flatbreads that pair well with dips and spreads. Simply mix with water, salt, and a bit of oil, then roll out and cook on a skillet.

Homemade plantain flour is easy to make, nutritious, and a great way to incorporate more West African flavours into a plant-based diet. Whether you use it in traditional swallows or modern gluten-free baking, it’s a fantastic alternative to processed flours.

Have you tried making plantain flour at home? Let me know how you use it in your recipes. And if you found this guide helpful, don’t forget to share it with others who might enjoy exploring vegan Nigerian cuisine.

Kale Jollof Rice | A Toddler-Friendly Twist on a Nigerian Classic

When it comes to Jollof rice, you know it’s serious business. It’s a staple of Nigerian cuisine and a dish that’s close to my heart. But as a mum, I’ve been thinking a lot about how to sneak more veggies into my toddler’s meals without compromising on taste. That’s how this Kale Jollof Rice recipe was born.  

Don’t worry—this is still the hearty, flavourful Jollof you know and love, but with a twist. By blending kale leaves into the mix, we’re adding an extra layer of nutrition that’s perfect for little ones (and adults too!). The best part? It’s still delicious, satisfying, and hits all the right notes of smoky, spicy, and savoury.  

If you’re a busy parent like me, or just someone looking to switch up your jollof game, this recipe is for you. Let’s get into it!  

Why Kale Jollof Rice?

Veggie Power: Kale is packed with vitamins A, C, and K, plus fibre and antioxidants. Adding it to jollof rice means your meal is not just tasty but extra nutritious.

Toddler-Approved: The kale blends seamlessly into the dish, so even the pickiest eaters won’t notice it. My toddler gobbles this up without a second thought!

Hearty & Flavourful: Thanks to the coconut milk, pepper mix, and spices, this jollof rice stays true to its roots—rich, aromatic, and comforting.

Why This Recipe Works

- Sneaky Veggies: The kale blends so well with the Jollof base that kids will find it easy to eat.

- Coconut Milk: The coconut milk adds a creamy richness that balances out the earthy flavours beautifully.

- Traditional Meets Healthy: This recipe doesn’t compromise on the smoky, spicy flavour of classic Jollof—it just adds a healthy twist.

Serving Suggestions

- Pair with water fried plantains for a sweet-and-savoury combo that’s always a hit.

- Serve alongside a protein like baked tofu, grilled mushrooms, or moin moin.

- For toddlers, you can pair it with steamed veggies or avocado slices for extra nutrition.

Ingredients:

1 tbsp olive oil

1 red onion, finely chopped

800ml blended pepper mix (2 red bell peppers, 400g chopped tomatoes, half a chilli, half an onion)

700g golden basmati or long-grain rice

200g kale, blended with 400ml water

400ml coconut milk

2 tbsp curry powder

1 tbsp dried thyme

Salt, to taste

1 vegetable stock cube (optional)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until fragrant and soft.

2. Add the blended pepper and simmer over medium-high heat for 8-10 minutes until it starts to bubble. It should reduce slightly and deepen in flavour.

3. Add the rice and stir in the blended kale, coconut milk and spices (curry powder, thyme, salt and vegetable stock). Cover the pot and cook for 25-30 minutes on the lowest heat setting. 

4. Once the rice is tender, take it off the heat and leave covered for an additional 10 minutes before stirring and fluffing up the rice. Serve with side dishes of your choice such as vegan protein (tofu, tempeh, mushrooms), water fried plantain, moin moin, roasted vegetables etc. 

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This Kale Jollof Rice is proof that you can have the best of both worlds: the bold flavours of Nigerian cuisine and the health benefits of leafy greens. It’s a meal that brings comfort and nourishment to the whole family, from toddlers to adults.

So, if you’re ready to switch up your Jollof game and impress your loved ones with a creative twist, give this recipe a try. I promise, it’s a winner!

Quinoa Flatbread | Gluten-Free Tortilla Recipe

If you’ve been on the hunt for a quick, easy, and healthy flatbread recipe that ticks all the boxes, you’re in the right place. These quinoa flatbreads are everything you want in a wrap: soft, pliable, versatile, and ridiculously satisfying. Oh, and did I mention they’re vegan and gluten-free? 

No fancy flours, binders, or kneading involved. Just wholesome goodness.  

Why You’ll Love This Recipe  

Super Simple: You only need quinoa and water.  

Soft and Flexible: Unlike most gluten-free flatbreads, these aren’t dry or crumbly. They’re soft, pliable, and perfect for wraps or dipping.  

Nutritious: Quinoa is a powerhouse. It’s packed with protein, fibre, and essential nutrients.

Versatile: These flatbreads can be used for just about anything—wraps, tacos, as a pizza base, or even on the side of a hearty stew.  

Allergy-Friendly: They’re naturally gluten-free, so if you’re sensitive to gluten or just trying to cut back, this recipe is perfect.  

Let’s dive into how to make these quinoa flatbreads and why they might just become a staple in your kitchen.

Tips for Success  

Don’t Skip the Soak: The overnight soak is non-negotiable. It softens the quinoa and ensures the batter blends smoothly. Rinsing and draining also reduces some of the bitter aftertaste in quinoa.

Spread It Evenly: To avoid thick or uneven spots, use the back of a spoon or a ladle to spread the batter evenly in the pan.  

Storage: Keep them in an airtight container in the fridge for up to 3 days. They reheat well on a dry pan or in the microwave.  

Nutritional Benefits of Quinoa Flatbread  

Here’s why these flatbreads are as good for you as they taste:  

Protein Power: Quinoa is a complete protein, meaning it contains all nine essential amino acids. Perfect for vegans.

Rich in Fibre: Great for digestion and keeping you full longer.  

Packed with Micronutrients: Magnesium, iron, zinc—you name it, quinoa’s got it.  

Low Glycemic Index: These flatbreads won’t cause a blood sugar spike, making them ideal for anyone watching their sugar levels.  

How to Use Your Quinoa Flatbread  

- Use them as a wrap for your favourite fillings like roasted veggies, hummus, or spicy tofu.  

- Turn them into tacos with some black beans, guacamole, and salsa.  

- Serve them as a side for soups, stews, or curries.  

- Transform them into a quick pizza base by topping with marinara, veggies, and vegan cheese.  

- Cut them into strips and use them for dipping in hummus or even soup.  

Ingredients

- 1 cup white quinoa, soaked overnight  

- 1 cup water  

- A splash of oil for the pan (optional)  

Method

1. Start by rinsing your quinoa under cold water to remove its natural bitterness. Then, soak it in plenty of water overnight. This step not only softens the quinoa but also makes it easier to blend and digest.  

2. Drain the soaked quinoa, rinse it and pop it into a blender. Add one cup of water and blend until smooth. The batter should look like a slightly runny pancake batter. 

3. Heat a non-stick or lightly oiled pan over medium heat. Pour a ladleful of the batter into the pan and spread it into a thin, even layer (think crepes, not pancakes). Let it cook for about 3 minutes, or until the edges start to lift and the bottom is golden brown. Flip and cook the other side for another 3 minutes.  

4. Once cooked, transfer your flatbreads to a plate and let them cool slightly. This makes them even more pliable and perfect for rolling.  

This quinoa flatbread is a gateway to endless meal possibilities. It’s wholesome, easy to make, and honestly, a little bit genius. Whether you’re a seasoned plant-based eater or just looking to mix up your bread game, this recipe is worth a try.