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

• 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
• 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

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

water, coffee, pumpkin puree, maple syrup, pumpkin pie spice, coconut oil, vanilla, quinoa, nuts, maple syrup, ground almonds, coconut flour, coconut oil, cinnamon, salt

Taken from cookpad.com/us/recipes/357246-vickys-good-morning-quinoa-gluten-dairy-egg-soy-free (may not work)