Blueberry Quinoa Crumble
Ingredients
The fruit and base
-
4
cups
fresh blueberries or frozen thawed and rinsed
-
1
tablespoon
toasted quinoa flour or flour of choice
-
1
tablespoon
Earth Balance Butter or butter of choice
The crumble topping
-
¼
cup
quinoa flakes
-
¼
cup
cooked quinoa
-
½
cup
pecans
-
⅛
teaspoon
salt
-
2
tablespoons
coconut palm sugar or brown sugar
-
2
tablespoons
evaporated cane juice sugar or granulated sugar
-
3
tablespoons
coconut oil, melted
-
1 ½
teaspoons
vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, toss the blueberries with the quinoa flour and place in a baking dish.
- Dot the blueberry mixture with butter.
- In a food processor, combine quinoa flakes, cooked quinoa, pecans, salt, coconut palm sugar, evaporated cane juice sugar, melted coconut oil, and vanilla extract. Process until well combined.
- Sprinkle the topping over the fruit and bake for 15 to 20 minutes.
- Serve with coconut vanilla ice cream if desired.
Nutrition Facts (estimated)
Servings
6
Calories
219
Total fat
13g
Total carbohydrates
24g
Total protein
2g
Sodium
58mg
Cholesterol
0mg
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