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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!
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian
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.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.