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15Ingredients
70Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup warm water
- 1/3 cup brewed coffee (hot or warm)
- 2 Tbsp. canned pumpkin puree (not pumpkin pie mix!)
- 1 Tbsp. maple syrup
- 1 tsp. coconut oil (melted)
- 1/4 tsp. pure vanilla extract
- 1 tsp. pumpkin pie spice
- 1/4 cup quinoa
- 1/4 cup raw pecans (chopped)
- 2 Tbsp. almond flour
- 2 Tbsp. maple syrup
- 1 Tbsp. coconut flour
- 1/2 tsp. canela
- 1 pinch salt
- 1 Tbsp. coconut oil
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium95mg4% |
| Potassium190mg5% |
| Protein3g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars10g |
| Vitamin A25% |
| Vitamin C2% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Anca 7 years ago
Delicious, you could not believe it was quinoa there. But I need to triple it to be sure it's enough! And the topping I'll make it less sweet
Diane G. 8 years ago
This was really good. Perfect for this time of year! I made it to contribute to a women's breakfast this morning. Out of 7 ladies, only 2 of us are vegan. There were no other dietary restrictions with the other gals. Even though this is a vegan, gluten-free, dairy-free, refined sugar-free, yeast-free, corn-free, and egg-free recipe, EVERYONE loved it and wanted the recipe!! And I did not tell them it was anything other than being gluten-free. I was thinking about substituting the almond and coconut flours with brown rice flour that I already had on hand, but I was happy to find the other flours at WinCo here in the Portland, OR area. I'm sure they added the right flavor to this dish. Thank you!