Strawberry, Rhubarb and Apple Quinoa Crumble
8 thin red rhubarb stalks, sliced
2c strawberries, halved
1 apple, diced
1tsp vanilla extract
juice of a lemon
2tbsp raw honey
1 c rolled quinoa flakes
1c rolled buckwheat flakes
6 tbsp coconut oil
15 fresh soft dates, stoned
sea salt to taste
Preheat the oven to 350°F. Grease a 9 inch baking dish with a bit of coconut oil.
Place all fruit in baking dish and toss with vanilla extract and honey. Prepare the crumble in a separate bowl by thoroughly mixing quinoa flakes, buckwheat flakes and salt. Chop the dates and add to the mixed flakes together with the coconut oil. Mix crumble by hand until large crumbs are formed. Distribute crumble topping evenly over the fruit. Bake in the oven for 30 minutes.
Place all fruit in baking dish and toss with vanilla extract and honey. Prepare the crumble in a separate bowl by thoroughly mixing quinoa flakes, buckwheat flakes and salt. Chop the dates and add to the mixed flakes together with the coconut oil. Mix crumble by hand until large crumbs are formed. Distribute crumble topping evenly over the fruit. Bake in the oven for 30 minutes.
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