baked pumpkin quinoa squares

free of gluten, dairy, refined-sugar, soy

Course breakfast + brunch, Dessert

Cuisine baking, gluten-free, soy-free, vegan

Servings 8 servings

1 3/4 cup quinoa cooked
1 1/2 tsp pumpkin pie spice [I used ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom, ¼ tsp cloves, ¼ tsp ginger, ⅛ tsp turmeric, 1 pinch black pepper]
1 tbsp coconut flour [or sub ¼ cup quinoa flour]
1 pinch sea salt
3 Tbsp ground flaxseed meal
1 Tbsp maca powder [optional, for a nice vanilla flavor and superfood boost]
1/2-1 cup pumpkin puree [I used ½ cup and it came out great, but the recipe called for 1 cup]
2 Tbsp maple syrup
1 organic egg [I used a flax egg: 1 Tbsp ground flaxseed meal whisked with 3 Tbsp warm water]
2-3 Tbsp 100% cacao or dark chocolate bar roughly chopped
2-3 Tbsp unsweetened coconut shreds
raw or toasted pumpkin seeds for garnish

Preheat the oven to 350F, coat a 6"x9" baking pan* with coconut oil or parchment baking paper.
In a large mixing bowl, combine quinoa, spices, flour, salt and dry ground flaxseed meal.
In a small mixing bowl, stir together pumpkin, maple syrup, and egg/flax egg until combined.
Stir pumpkin mixture into quinoa mixture and allow to sit for about 5 minutes.
Fold in chopped chocolate and coconut shreds with a spatula, pour batter into prepared pan and spread into an even layer/pat down well, sprinkle pumpkin seeds across the top.
Bake for 35-45 minutes or until top is golden and set.
Allow to cool completely before cutting into bars.
Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

Standard 9" loaf pan will create slightly thicker bars and require a bit more baking time / an 8" square pan will create slightly thinner bars and require a bit less baking time.