Almond, peach and quinoa crumble

By • March 13, 2011 0 Comments

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Author Notes: A gluten-free fruit crumble. The quinoa flakes have an oat-like crunch, clinging to the maple syrup and crumbly almond flour. A warming bowl to match a cold evening.

Serve with vanilla ice cream, or natural yoghurt with a swirl of maple syrup.
KateAlice.

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Serves 4

  • 2 yellow peaches
  • 1 cup almond flour
  • 1/2 cup quinoa flakes
  • 4 tablespoons maple syrup
  • 4 tablespoons grapeseed oil
  1. Preheat oven to 190°C/375°F and lightly brush with oil either 4 individual ramekins/cups or one medium-sized oven dish
  2. Wash and cut the peaches into half-inch pieces. Place them into your ramekins or oven dish. Drizzle two tablespoons of maple syrup over the peaches and stir with a knife or spoon
  3. In a medium bowl, use a whisk or fork to combine the almond meal and quinoa flakes
  4. Add the grapeseed oil and maple syrup to the bowl. Use a knife to stir the ingredients in a circular motion until the mixture is crumbly. Pour the mixture over the peaches
  5. Place in the oven and bake for around 30-40 minutes (depending on the size of your oven dishes) until the top has browned and the fruit is bubbling nicely

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