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Pumpkin Spice Quinoa Flake Bake

by 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

Ingredients

Instructions

  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
  2. Microwave option: Place in the microwave and cook for 3 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and drizzling with coconut butter. Or, prepare in jar as I did with this version.

Notes

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.

Nutrition Information Per Serving

Calories:

325

Calories from Fat:

325

Total Fat:

8.8

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

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.

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