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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!
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Prep Time:
Serves:
1
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.
Calories:
325
Calories from Fat:
79.2
Total Fat:
8.8 g
Saturated Fat:
1 g
Sodium:
12 mg
Carbs:
54.1 g
Dietary Fiber:
12 g
Net Carbs:
42.1 g
Sugars:
10.7 g
Protein:
10.6 g
Hi! I’m Leanne
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.