INGREDIENTS
1 cup
water
2 tbsp
pumpkin puree
1/4 cup
raw quinoa - red or white would work
1 tbsp
maple syrup
1 tsp
coconut oil
1/4 tsp
gluten-free pure vanilla extract
1/2 tsp
ground cinnamon
ground nutmeg
ground ginger
1 tbsp
coconut oil, melted
1 tbsp
maple syrup
1 1/2 tbsp
finely ground almond flour
1/4 cup
pecans, chopped