Packed with protein-rich quinoa instead of traditional oats, this recipe offers a hearty, satisfying texture while remaining naturally gluten-free. Infused with warm notes of cinnamon, ginger, and nutmeg, and complemented by shredded carrots and just the right amount of sweetness, it's an ideal choice for a nourishing breakfast or a guilt-free snack. Enjoy it fresh from the oven or make it ahead for a convenient and delicious treat during busy days!
- Preheat the oven to 350°F (176°C) and lightly grease six ramekins or an 8x8-inch baking dish.
- In a bowl, whisk together the applesauce, eggs, maple syrup, and vanilla extract until smooth.(3 minutes)
- Stir in the quinoa flakes, ground cinnamon, ginger, nutmeg, baking powder, and salt until well combined.(3 minutes)
- Fold in the shredded carrots and chopped pecans.(2 minutes)
- Transfer the mixture evenly into the prepared ramekins or baking dish. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.(20 minutes)
- Enjoy as is or with your favorite toppings!
For a delightful finishing touch, try toppings like Greek yogurt, coconut cream, or cream cheese sweetened naturally with honey, stevia, or maple syrup, and infused with a hint of vanilla extract.
Applesauce
