Ingredients
- 2/3 cup almond milk – I used Almond Breeze Unsweetened Original
- 1/4 cup pumpkin puree
- 1/4 cup quinoa – red or white would work
- 1 tbsp maple syrup
- 1 tsp coconut oil
- 1/4 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- pinch ground nutmeg
- pinch ground ginger
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 1.5 tbsp finely ground almond flour – I used JK Gourmet
- 1/4 cup pecans, chopped
Directions
- Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
- In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
- Cover and cook for 30 minutes.
- Meanwhile, combine all topping ingredients. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
- Return to the oven and cook uncovered for another 10-15 minutes, or until golden. [Mine was ready in 12 minutes]
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