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.

Strawberry Pear & Quinoa Crumble



Serves 2


Baked Fruit:

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

Pinch Salt

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.

Enjoy x



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