\nIngredients
\n2\/3 cup warm water
\n1 banana
\n2 Tbsp. organic pumpkin puree
\n1 Tbsp. maple syrup
\n1 tsp. coconut oil, melted
\n\u00bc tsp. pure organic vanilla extract
\n1 tsp. pumpkin pie spice
\n\u00bc cup raw quinoa
\nFor the Topping
\n\u00bc cup raisins
\n\u00bc cup raw pecans, chopped
\n2 Tbsp. almond flour
\n2 Tbsp. maple syrup
\n1 Tbsp. coconut flour
\n\u00bd tsp. cinnamon
\n\u00bd tsp. nutmeg
\nSprinkle of sea salt
\n1 Tbsp. coconut oil
\n~Quick Recipe~
\n\u2022 Preheat oven to 350 degrees F. Mash banana in bowl first. Add banana, water, pumpkin puree, maple syrup, coconut oil, vanilla and pumpkin pie spice to an 8\u201d X 8\u201d casserole dish or round cake pan. Stir to combine. Then add quinoa.
\n\u2022 Cover with glass lid or foil and bake for 45 minutes, or until most of the liquid is gone.
\n\u2022 While the casserole is cooking, work on the topping. Add pecans, raisins, almond flour, maple syrup, coconut flour, cinnamon, nutmeg and salt to a small bow. Mix well, then stir in coconut oil. Put the bowl in the freezer.
\n\u2022 Once casserole is done, remove it from oven, take off the cover and top with the crumbled topping. Then bake uncovered for about 12 minutes, or until topping browns.
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