Gluten Free Pumpkin Granola

1 ½ cups almond meal
½ cup flax seed meal
1 cup cooked quinoa (ground in food processor)
1 cup pumpkin puree (Libby’s Pure Pumpkin)
1 ½ tablespoon brown sugar
1 tablespoon honey
2 eggs
juice of one orange + zest of ½ orange
½ cup chopped walnuts
2 tablespoons almond milk
1 teaspoon vanilla extract
Sprinkle of each of the following: cinnamon, nutmeg, ginger, allspice
coconut oil (melted)

1.  Combine almond meal, flaxseed meal, brown sugar, spices, and ground quinoa.  Whisk to combine.
2. Add pumpkin, vanilla and honey. Whisk to combine.  Add almond milk, eggs, orange juice and zest.  Whisk to combine. 
3. Fold in chopped walnuts.
4.  Prepare muffins tin by brushing each cup with melted coconut oil.
5.  Roll dough into one inch balls and place on baking sheet. Press down on each slightly so they flatten out a little.
6.  Bake at 350 F for 35-40 minutes.  Rotate pan once during baking process.
7. Once cooked through I cut each one in half or fourths so that they were in bite size pieces.
8. I served this granola with some yogurt on top and a little bit of honey drizzled over.