In heat safe dish cook 1/2 c uncooked quinoa and 1c water for 2 hours in HOTLOGIC®. Makes 2 cups. Remove and cool to room temperature about an hour.
Melt coconut oil in heat safe container in HOTLOGIC®.
In medium size bowl combine oil, maple syrup, chia seed and cinnamon.
Add quinoa and puree to mixture and mix well. Let set for 5 minutes for chia seeds to absorb moisture and form gel.
Method I: On heat safe cooking surface such as aluminum, parchment paper or grill mat place mixture. Use a butter knife to smooth and form a rectangle that is 1/3" high and leaves a 1/2" around the edge of the cooking surface. Cut 12-16 squares into the mixture.
Method 2: Pack mixture into silicon mold.
For Method I place a paper towel down first on the HOTLOGIC® hot plate. Then place the prepared mixture on cooking surface. Plug in the HOTLOGIC® and zip shut.
For Method II the mold can be place directly on the HOTLOGIC® hot plate. The silicon will heat up and distribute the heat. Plug in the HOTLOGIC® and zip shut.
Place the remaining mixture in an airtight container and store in refrigerator until ready to bake.
Bake for 9 hours if the mixture is 1/3" thick, 12 hours if 1/2" thick or until crunchy. The biscuits in the silicon mold may need to be dumped on a paper towel on the plate to finish crisping. The treats may crisp more after cooling.
