Monday, January 23, 2012

Pumpkin Pie Quinoa Bake - Healthful Pursuit

Vegan, Gluten Free, Dairy free
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
Topping:
  • 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

  1. Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
  2. In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
  3. Cover and cook for 30 minutes.
  4. Meanwhile, combine all topping ingredients. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
  5. Return to the oven and cook uncovered for another 10-15 minutes, or until golden. [Mine was ready in 12 minutes]
Makes 2 servings.

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