Yes!!! Pumpkin season is in full swing loves and this mama is taking advantage! I have been busy in the kitchen whipping up pumpkin this and pumpkin that. My family is quite thrilled as they share my passion for the orange goodness as well.
I strive to create snacks that are nourishing, low in sugar, and full of protein and good fats. Bonus points if I can squeak some fiber in there as well.
This recipe my friends, fits that bill. And it is DELICIOUS.
If you are steering clear of most grains, you can omit the graham cracker crumbs. They add a layer of texture but don’t alter the taste a whole lot. It sort of becomes more of a pudding when you omit them.
You all read for this delish snack that is oh-so-good for you?
Here you are loves!
- 1/4 cup dry quinoa
- 2 cups plain organic or homemade yogurt
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon (separated into 1 tsp and 1 tsp)
- 1/2 cup graham cracker crumbs or other favorite “graham crackerish” crumbs (I use this gluten free brand)
- 1/4 cup pecans (optional)
- Soak the dry quinoa in water for 4 hours.
- Rinse and drain it several times.
- Boil ½ cup of water and add the ¼ cup of quinoa.
- Simmer for about 10-15 minutes.
- Mix 1 tsp of cinnamon to the quinoa and remove from heat.
- Put the quinoa in the fridge to cool for 10 minutes.
- While the quinoa is cooling, mix the plain yogurt, pumpkin puree, pumpkin pie spice, and 1 tsp cinnamon.
- Get out whatever glass you want to use (or bowl) and start the layering.
- Put 1/4 cup graham cracker crumbs in the bottom of the glass.
- Add a layer of 1/2 cup of pumpkin yogurt.
- Add half of the quinoa.
- Add another layer of 1/2 cup pumpkin yogurt.
- Sprinkle pecans over the top. And more cinnamon, too, if you so desire.
- Gobble it up!