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Quinoa Chocolate Chip Zucchini Breakfast Cookies


¾ cup raw quinoa
1½ cups water
1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour - see note
½ cup freshly ground flax seed
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
Pinch sea salt
½ cup maple syrup
2 tablespoons grape seed oil, melted coconut oil, or walnut oil - see note
2 teaspoons pure vanilla extract
⅓ cup dairy-free chocolate chips
1 cup shredded zucchini, lightly packed, wrap in a clean kitchen towel and ring out extra juices



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