Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose gluten free flour
  • ½ cup ground flax seed
  • 1 teaspoon pumpkin spice
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter (room temperature)
  • 2 tablespoons unrefined sugar (or Monk fruit)
  • 3 tablespoons 100% pure maple syrup
  • 1 egg
  • cup cooked quinoa (cooled)
  • 1½ tablespoons pure vanilla extract
  • 1½ cups pure pumpkin puree (NOT pumpkin pie filling)
  • ¾ cup dark chocolate chips

Instruction

  • Preheat oven to 350 degrees.  Spray a 9 x 9 or 9 x 13 casserole dish with nonstick baking spray.
  • Mix the flour, flax seed, pumpkin spice, cinnamon, baking soda and salt.  Set the bowl aside.
  • In a large bowl, mix the sugar, maple syrup and butter until thoroughly combined and butter is completely mixed in.  Add egg, quinoa and vanilla and mix again.  Slowly add pumpkin and continue to mix well.  
  • Once completely mixed, slowly add the flour mixture.  Feel free to add small amounts of water if the batter seems to thick.
  • Once the flour mixture is completely combined, add chocolate chips and stir well.  Place in preheated oven and bake for 40 minutes or until you place a toothpick in the center and it comes out clean.