Strawberry and Pear Quinoa Crust Crumble
There is something so comforting about enjoying a freshly baked warm crumble.
This crumble is gluten free, dairy free and only contains nutrient rich coconut sugar as a sweetener in the crust. I serve mine with a heaped tablespoon of goats milk or biodynamic yogurt. You can use coconut yogurt as a dairy free option.
8 Strawberries, quartered
1 Pear, sliced & roughly diced (see pic above)
1 tsp Vanilla
1/4 tsp Ginger
1/2 tsp Cinnamon
1 tbs Filtered Water
1/2 Cup Quinoa Flakes
1/4 Cup Coconut Sugar
3 tbs Coconut Oil, melted
Preheat oven 220 degrees celcius.
Combine all the baked fruit ingredients in a small baking dish and place in the oven for 10 minutes while preparing the crumble.
Combine the crumble ingredients in a bowl. Take the fruit out of the oven and top with the crumble. Turn the oven down to 190 degrees and place back in the oven.
Bake for 15-20 minutes. The crust should be golden brown and fruit soft.
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