PUMPKIN PIE QUINOA BAKE
Yields: 1 serving
2/3 cup almond milk
1/4 cup pumpkin puree
1/4 cup quinoa - red or white, rinsed
1 tbsp pure maple syrup
1 tsp coconut oil, melted
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 pure maple syrup
1-1/2 Tbsp finely ground almond flour
1/4 cup pecans, chopped
~ Preheat oven to 350F and lightly grease a casserole dish
~ 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 minutes, or until golden
