Blueberry Quinoa Crumble
Toasting quinoa flour does away with its strong smell and brings out a rich nutty flavor. To toast, place the flour on a rimmed baking sheet lined with parchment paper. Spread into a layer no more than ¼ inch. Bake at 220 degrees for 90 minutes. Remove from oven and allow to cool before storing in the refrigerator or freezer. Toasting is optional and for flavor only.
Servings 6
Calories 219kcal
Ingredients
- 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
- 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 oven to 350 degrees.
- In a large bowl toss blueberries and quinoa flour. Place in a baking dish and dot 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 topping over fruit and bake for 15 to 20 minutes. Serve with coconut vanilla ice cream if desired.
Nutrition
Calories: 219kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Sodium: 58mg | Potassium: 123mg | Fiber: 3g | Sugar: 13g | Vitamin A: 55IU | Vitamin C: 9.6mg | Calcium: 12mg | Iron: 0.8mg