Kale Quinoa Bowl


INGREDIENTS

  • 2 tbsp of ground flax seed
  • 5 tbsp warm water
  • 1 cup pumpkin puree
  • 1/3 cup coconut oil
  • 1 tbsp vanilla extract
  • 3 tbsp of stevia
  • 1/2 lemon, juiced
  • 1/4 cup plain almond milk
  • 2 cups almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt

 

        DIRECTIONS

        • Set oven to 350 F and coat a 9" loaf pan dish with coconut oil
        • Combine the ground flax seeds, water and any other wet ingredients in a large mixing bowl, and let them sit for 10-15 minutes so they can thicken.
        • Stir in the remaining dry ingredients after that time has passed.
        • Then pour into a lightly greased loaf pan.
        • Pour batter into prepared loaf pan
        • Sprinkle the heirloom pumpkin seeds over the top and gently pat them down with your hands.
        • Bake for 45 minutes or until golden brown on top and toothpick inserted into center comes out clean.
        • Let the cake cool for at least 20 minutes before slicing and serving. Top with vegan butter or almond butter.

          SERVING: 2

          SERVING SIZE: 1

           

          Calories Carbs Fat Protein  Fibers
          218 9 19 6 20