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Vickys Good Morning Quinoa, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Good Morning Quinoa, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 2
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Prepare the ingredients before making Vickys Good Morning Quinoa, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Good Morning Quinoa, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Good Morning Quinoa, Gluten, Dairy, Egg & Soy-Free

  • Breakfast Bake
  • 160 ml hot water
  • 80 ml freshly brewed coffee
  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice mix (recipe in my profile)
  • 1 tsp coconut oil
  • 1/4 tsp vanilla extract
  • 40 grams dry quinoa
  • Topping
  • 45 grams pecan nuts, chopped
  • 3 tbsp maple syrup
  • 3 tbsp ground almonds
  • 1 1/2 tbsp coconut flour
  • 1 1/2 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1 pinch salt

How to Make Vickys Good Morning Quinoa, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Good Morning Quinoa, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat the oven to gas 4 / 180C / 350°F and lightly grease a casserole dish with a lid
  • Step 2
  • Mix the main bake ingredients together - add the quinoa in last after mixing the liquids together first
  • Step 3
  • Cover and bake for 45 minutes until most of the liquid has been sucked up by the quinoa
  • Step 4
  • While the casserole is baking, mix together the topping ingredients and keep in the fridge until the 45 minutes cooking time is up
  • Step 5
  • Remove the dish from the oven, sprinkle the topping over and bake uncovered for a further 15 minutes or until golden
  • Step 6
  • Serve warm
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