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.
Ingredients
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2
yellow peaches
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1 cup
almond flour
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1/2 cup
quinoa flakes
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4 tablespoons
maple syrup
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4 tablespoons
grapeseed oil
Directions
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Preheat oven to 190°C/375°F and lightly brush with oil either 4 individual ramekins/cups or one medium-sized oven dish
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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
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In a medium bowl, use a whisk or fork to combine the almond meal and quinoa flakes
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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
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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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