Pumpkin Quinoa Cake

We had a good dump of snow last night and this morning.  An abundance of white fluffy flakes decorated the sky making the indoors seem very comforting and cozy.  I however feel like I'm going to climb the walls being stuck indoors with a toddler all day.  Thankfully some brave friends decided to come visit and this is a healthy snack cake I made for them.


First mix the dry ingredients: almond flour, pumpkin pie spice, baking powder, and coconut sugar together in a large bowl.  In a separate medium bowl mix the wet ingredients: pumpkin purée, eggs, salt, and vanilla.  Mix the wet ingredients into the dry...pretty straight forward so far right? :)

To the combined mixture I added the pumpkin seeds, raisins and lastly the quinoa giving it a gentle stir just to blend it all.  I baked this in a greased (I used coconut oil) 8x11.5 casserole dish 350 degrees for 40-45 minutes until the cake is firm with a slight spring.  Honestly though a 9x13 or even a 8x8 would work you'd just end up with a thicker/thinner cake and need to adjust your baking time a bit.

This smelled delicious when baking and needed a gentle approach when removing the pieces from the dish (greasing and flouring the dish might help) so making these in toddler friendly mini muffin pans is out of the question unless you want to be cleaning a mini muffin tin all afternoon.  All our little friends and my clean and paleo eating mommy friends seemed to enjoy this.  My son however wasn't too interested...go figure :P

The Recipe:

1 1/2 cups almond flour

1 tsp pumpkin pie spice

1 tsp baking powder

1/2 cups coconut sugar (most other dry sugars can be substituted)

Light sprinkle of salt

1 cup pure pumpkin purée

4 eggs lightly beaten

1-2 tsp of vanilla (I rarely measure vanilla)

1/4 cups of unsalted pumpkin seeds (roasted would be fine)

1/2 cups raisins

1 1/2 cups of quinoa (cooked and cooled). Let it dry out a bit if you can.