Preheat the oven to 350 degrees F (180 degrees C) and line a 12 well muffin tin with paper liners.
In a small pot, bring the
Vegetable Stock (1 cup)
to a low boil.
Stir in the
Quinoa (1/2 cup)
. Cover the pot and let it simmer on medium low for 12 minutes, until the quinoa is tender. You should see little tendrils coming out of it. Fluff it up using a fork and then let it cool completely off of the heat.
Milk (1/2 cup)
Olive Oil (1/2 cup)
together in another bowl for the wet ingredients.
When the quinoa has cooled, add it to the bowl of
Oat Flour (1 1/2 cups)
Worcestershire Sauce (1 dash)
Salt (1 pinch)
Crushed Red Pepper Flakes (1 pinch)
Ground Cumin (1 pinch)
to the bowl with the quinoa. Whisk it all together.
Pour in the wet ingredients and stir it all together well until it is a uniform batter. Fold in the
Celery (1 stalk)
Cremini Mushrooms (4 oz)
Fresh Baby Spinach (1/2 cup)
to finish it up.
Scoop a 1/4 cup of batter into each well of the prepared muffin tin.
Bake the cakes for 20-25 minutes. They should be slightly crisp and golden on top and around the edges but still tender in the middle.
Let them cool when they are done, then serve!