Carrot Cake Quinoa Bake
- Prep Time: 20
- Cook Time: 25
- Total Time: 55
Description
Who can say no to dessert for breakfast? Enjoy!
Ingredients
Scale
- 1/2 cup quinoa
- 1 cup water
- 1/2 cup carrots, grated
- 1/4 cup raisins, organic and unsweetened
- 3/4 cup unsweetened almond milk (or milk alternative)
- 2 eggs*
- 1 Tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
Instructions
- Preheat your oven to 350F and spray a small ovensafe dish with coconut oil.
- In a small pot, add quinoa and water and bring to a boil. Turn to a simmer and leave for 20 minutes, or until water is absorbed.
- Meanwhile, combine eggs, syrup, vanilla, and spices together.
- Add carrots and raisins to cooked quinoa and pour mixture in to the dish.
- Pour milk mixture over top and stir gently.
- Bake for 25 minutes.
- Let cool for 10 minutes. Slice, and serve warm.
Notes
Egg-Free
- Flax eggs work as a great substitute if you have an egg sensitivity!
Nutrition
- Serving Size: 4
