1 1/3 cup coconut milk (or milk of choice)
1/2 cup pumpkin puree (or canned pumpkin)
1/2 cup raw quinoa, rinsed
2 Tablespoons pure maple syrup
2 teaspoons extra-virgin coconut oil
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
3 Tablespoon extra-virgin coconut oil, melted
3 Tablespoon pure maple syrup
1.5 cups almond flour or almond meal
1/4 cup chopped pecans
Preheat oven to 350 degrees.
In a bowl, mix together all the ingredients that are not in the topping. Pour into casserole dish.
Cover and cook for 30 minutes.
Combine all topping ingredients in separate bowl.
After 30 minutes are up, remove casserole and top quinoa mixture with topping.
Return to oven and cook uncovered for 10-15 minutes.