1/2 cup Quinoa flakes 2 tbsp. water 1/4 cup almond milk 1/2 cup canned pumpkin 1 tsp. cinnamon 1 tsp. ginger 2 tbsp. raisins ( or you can use dried blueberries, which I like use. I use Eden’s Organic dried blueberries ) 2 tsp. agave nectar or Stevia 1. Combine the quinoa, cinnamon, ginger and raisins in one bowl. Set aside.2. In a separate bowl, combine the almond milk, water and pumpkin. Stir well and mix with the quinoa flake mixture. This will be very thick!3. Bake for 25 minutes at 375 in a small loaf pan or two muffin cups. You can also make this in 4 mini muffin cups.4. Remove and let cool for 10 minutes before handling and serve warm or refrigerate for up to 3 days.
*Note, this will be very heavy and dense so handle with care! It’s filling, tasty and nutritious! Try this super-food treat for a healthy new breakfast spin!