For over a year now, I have wanted to make Leanne's Quinoa Flake Bakes. They are super simple, healthy, require very few ingredients and serve only one person--you! So when I was looking over my Recipes to Try bookmarks, I was really shocked to see that I haven't made any of them yet.
I decided to resolve that issue.
But I had to make a few changes. First, the recipe had to be "baked" in the microwave. After two weeks straight of eating microwave chocolate cake and microwave pumpkin cake, I didn't have the patience to wait for the oven to heat up or bake something for 20-30 minutes. Second, I used ground flax instead of chia, and almond milk instead of apple juice. I also used apple pie spice instead of pumpkin pie spice (since I despise ginger)
The result? An incredibly satisfying, moist and flavorful Pumpkin Muffin. Not too dense, not dry at all, and certainly not boring. Just close your eyes and enjoy the warmth of the cinnamon and nutmeg. No need to worry about excess sugar, butter or all purpose flour. This microwave muffin is 100% natural, healthy and guilt-free.
Single-Serving Pumpkin Quinoa Flake Microwave Muffin: [sugar free, low fat, high fiber/protein, GF, V]
(serves one) adapted from Healthful Pursuit
7g (1 tbs) Ground Flaxseed
1/3 cup Unsweetened Almond Milk
82g (1/3 cup) 100% Pure Pumpkin Puree, canned
2-4 packets Truvia (to taste; or sweetener of choice)
3/4 tsp Apple Pie Spice
1/8 tsp Salt
51g (1/2 cup) Quinoa Flakes
1. Line a 5" baking dish with parchment paper or spray with cooking spray.
2. In a small bowl, stir together the flax, almond milk and pumpkin.
3. Stir in the truvia, apple pie spice and salt. Then stir in the quinoa flakes.
4. Scoop batter into the prepared baking dish and microwave for ~4 minutes, or until surface springs back when tapped. Let cool slightly, then eat.
Some delicious toppings include: pure maple syrup, pumpkin butter, nut butters, whipped cream (I used Soyatoo Rice Whip), crumbled pecans, a dash of cinnamon, a sprinkle of sucanat, etc...