1/4 c red quinoa (rinsed)
4 Tbspn Chai Seeds
2 Tbspn brown flax seeds
in just under 1 c water
(Your seeds will start to sprout)
Soak 8 – 12 hours at room temperature:
Puree the above seeds and water in a blender or food processor till smooth and all the seeds
have disappeared, then blend or mix in remaining ingredients below.
1/4 c melted butter (or coconut oil)
2 Tbsp honey (or agave nectar)
2 tsp (Mexican) vanilla
1 c sucanat (or brown sugar)
1 1/4 c cocoa
1/4 tsp sea salt
1/8 tsp baking soda
3 -5 Tablespoons of Mayan Spice Blend
3 tsp cinnamon
1/2 tsp anise (optional)
1/2 tsp allspice
1/4 tsp cloves
1/8 tsp cayenne pepper
Grease a med/sm square pan and bake at 350 for about 30 minutes.
Cool to room temperature before cutting.
Store covered in the fridge.
For Mayan Spice Blend go to blog, https://sabrinaslatinkitchen.wordpress.com/2014/10/21/mayan-spice-blend/