Pumpkin Spice Quinoa Flake Bake

September 23, 2012 by Leanne Vogel July 19, 2017

Pumpkin pie infused breakfast cake made with quinoa flakes, pumpkin and chia seeds. Delicious, quick, gluten-free, and vegan, too!

Ingredients

• 1/2 cup quinoa flakes
• 1/3 cup canned pumpkin
• 1/3 cup not from concentrate apple juice
• 1 tablespoon chia seeds
• 1 tablespoon coconut nectar, optional
• 2 teaspoons pumpkin spice – see note
• Topping: melted coconut butter, optional

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.

Notes

If you don’t have pumpkin spice, you can use: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon all spice instead.

Nutrition Information Per Serving