Pumpkin Quinoa Breakfast Loaf

By SpartyGreenMom

Ingredients

• 1/2 cup dry quinoa flakes
• 1 tbsp ground flaxseed
• 1/2 cup egg whites
• 1/4 cup canned pumpkin
• 1/4 cup mashed banana
• 1/2 tsp almond extract
• 1/8 tsp baking powder
• 1/8 tsp baking soda
• Dash of cinnamon, nutmeg, cloves and ginger
• Stevia to taste

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

Preheat oven to 350°F. Mix all ingredients together and pour into a sprayed mini loaf pan. Bake for 25 minutes covered in aluminum foil and then check on the bread; it should be springy to the touch. Remove the foil and bake for another 5 to 10 minutes.

Cut the loaf in half and spread 1 tablespoon of nut butter on each half. Enjoy while warm!