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Vegetarian & Vegan Food for Fitness

Mon April 16th  7pm The Big Carrot 

 

 mc@marycatherineanderson.com

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Quinoa Fruit Crumble

This is a great fall dessert. The leftovers are also great for breakfast!
This is wheat free, dairy free & high fibre. The Quinoa provides a complete protein.                                 Serves 6

Equipment

8x8 Pyrex baking dish or 6 medium ramekins

Mixing bowl

Ingredients

5-6 medium locally grown apples peeled cored and chopped into ½ inch cubes (peaches or pears would also work, reduce cooking time by 5 minutes)

1.5 cup of Quinoa Flakes

1.5 cup organic oat flakes

¼ cup ground flax seeds

¼ cup chopped pecans (optional)

1 tablespoon of cinnamon (divided)

½ teaspoon turmeric

¼ teaspoon ground ginger

3 tablespoons of coconut oil, room temperature in liquid form

2 tablespoons of brown sugar divided

Juice of one lemon

Directions

In a medium bowl, add chopped apples toss with the lemon juice, ½ the cinnamon ½ the brown sugar, the turmeric and ginger.

Place the spice coated apples into an 8x8inch Pyrex baking dish

In the same mixing bowl mix Quinoa flakes, oats, ground flax, the remaining cinnamon and sugar. When evenly mixed drizzle the melted coconut oil over the crumb.

Place the crumb topping over the cubed fruit and pack it down tightly.

Place in a pre-heated 350degree oven for 30 minutes, or until the fruit is soft. Reduce to 20-25 minutes for individual ramekins.

Allow to cool and serve. This can be served with a drizzle of maple syrup, soy cream or on its own.

 

Mary Catherine Anderson

October 2010