Quinoa Everything Cakes

This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.

This new breakfast treat has everything - sweet, spicy, and savory! It’s good for breakfast on the go or a mid-meal snack.

Ingredients
1 cup cooked pumpkin
1 cup water
1/2 cup uncooked quinoa
1/4 cup dried cranberries
1-1/2 teaspoons canola oil
1/4 teaspoon cinnamon
1/8 teaspoon sage powder
pinch cayenne (optional)
salt and pepper to taste

Directions
Boil 1 cup water, add rinsed quinoa, and simmer covered for 15 minutes. Remove from heat and leave covered for 10 minutes. Then remove lid and cool. Add remaining ingredients and mix thoroughly. Preheat oven to 350F. Line cookie sheet with parchment paper. Scoop portion with ice cream scooper onto cookie sheet and slightly flatten the top. Bake approximately 50 minutes. These should be slightly crunchy on the outside and soft on the inside. Remove from oven and cool on a flat surface.

Makes 15 cakes, using a 1-1/3 ounce ice cream scoop. Keeps fresh in the refrigerator up to 5 days.

Read the blog about how to roast and preserve fresh pumpkin.