2 flax eggs (see below)
2 cups cooked grain - I usually use 1/2 brown rice and 1/2 quinoa
1 T nutritional yeast
1/2 tsp salt
1 T dried herbs
Make the flax eggs first. A flax egg is 1 T ground flax seed meal mixed with 3 T water and chilled in the fridge for 15 minutes. Easy! For this recipe, mix up 2 in the same small bowl. A mini whisk is perfect for this, but a fork works too. The chilling time is important, so don't skip it.
While the flax eggs chill, measure all the other ingredients into a mixing bowl and stir them together.
Preheat the oven to 350º.
Line a baking sheet with parchment.
Mix the flax eggs in with the other ingredients and stir well.
Using a 1/2 cup measuring cup, place 4 equal scoops of the batter on the baking sheet.
With your hands, gently pat them into rounds about the size of English muffins.
Bake for 30 minutes. Carefully flip the cakes over, and bake for 20 minutes more.
Serve them warm, or let them cool and store them tightly covered in the refrigerator.
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