Pumpkin Spice Quinoa Breakfast Cake
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Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free
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Cook time: 
Total time: 
Serves: 1 serving
 
Pumpkin pie infused breakfast cake made with quinoa flakes, pumpkin and chia seeds. Delicious, quick, gluten-free, and vegan, too!
Ingredients
  • ½ cup quinoa flakes
  • ⅓ cup canned pumpkin
  • ⅓ cup not from concentrate apple juice
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut nectar (optional)
  • 2 teaspoons pumpkin spice *see note
Instructions
  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
  2. Microwave option: Place in the microwave and cook for 3 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and drizzling with coconut butter. Or, prepare in jar as I did with this version.
View nutrition info
Notes
If you don't have pumpkin spice, you can use: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon all spice instead. Topping used in photographs: melted coconut butter
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/10/pumpkin-spice-quinoa-breakfast-cake/