2 cups quinoa flakes/gluten free quick cooking oats
1/3 cup packed brown sugar (Domino brand)
1 ½ tsp. Hain Featherweight grain free baking powder
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice
½ tsp. sea salt
1/3 cup pumpkin puree
1 cup milk
2 Tbsp. grapeseed oil
1 tsp. vanilla
1/3 cup finely chopped toasted walnuts
Milk or syrup or brown sugar for topping
Preheat oven to 350 degrees. Grease an 8”x8” square baking dish with cooking spray. In a medium sized bowl, combine the quinoa flakes (or oats), brown sugar, baking powder, salt, spices, and nuts. In a separate bowl, combine milk, eggs, pumpkin, vanilla, and oil. Stir into the dry ingredients until well blended. Let stand 5 minutes to absorb moisture. Pour mixture into greased pan. Bake for 25-30 minutes or until a table knife inserted in center comes out clean. Cut into squares. Serve with brown sugar or syrup and milk.
A variation of this recipe was posted in a celiac group on facebook, using gluten free oats. I immediately thought of how easy it would be to use quinoa flakes so that Mandie could eat it. I was really hoping that it would be something she'd love, since I felt so bad about having to pull her beloved Apple Cinnamon Chex due to corn in them.... Thankfully, I was right! She LOVED it!!! An 8" square pan will make enough for her to eat all week for breakfast! I also love that this recipe is very versatile. Next time I may try tossing in some blueberries instead of the pumpkin, and add some grated lemon peel. I could add cashews instead of the walnuts. Another time I may toss in finely chopped apple, and sub pecans for the walnuts. I also want to try this recipe in mini muffin cups, so I could send it as a snack for Mandie for the school week. I am also anxious to try it with gluten free oats for the rest of our family.