Not only do I spend a lot of money buying the freshest organic produce, but I also have a really hard time even thinking about restriction of any type.
The minute you tell me I can’t have something I’m going to be thinking about it non-stop.
I crave margaritas when I am pregnant even though I can’t even remember the last time I had one. (Maybe sometimes in 2003?) And don’t even get me started on how difficult I was to live with back in my low-carb diet days.
The exception to this unrestricted indulgence is dessert.
For some reason this is one area where I have a really easy time saying no. I’ve never had a problem taking the boys out for ice cream and sipping on a water while they indulged.
It’s not that I use restraint, because I have none. It’s just that desserts really don’t tempt me that often.
There are two times in my life that this doesn’t hold true though.
The first is any time around the holidays. There is just something about Christmas tuned on the radio and all the excitement of the holidays that makes a rich dessert more appealing. The second is when I am pregnant.
With both of my sons I was way too pregnant during the holidays to even think about baking. (Alex was born a week before Christmas and Christian was a February baby.)
Given that I’m only 21 weeks along, this year I’ll be making up for lost time.
Fruit desserts are among my favorite and part of this is how easy they are to put together. This Apple Pear Quinoa Crumble is easy enough to make with the kids and also happens to be super-tasty!
Use your favorite baking apples (I used Granny Smith but next time I’m using Honey Crisp – I am seriously obsessed with Honey Crisp apples this year) and feel free to add in a little more apple juice if you want a juicier dessert.
And go ahead and top it with your favorite ice cream. The calories don’t count this time of year.
- ½ cup toasted quinoa flour
- ½ cup cooked quinoa
- ¼ cup chopped walnuts OR sliced almonds
- ¼ cup coconut palm sugar OR brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons Earth Balance OR butter, softened
- 3 medium apples, peeled and chopped
- 3 medium pears, peeled and chopped
- 2 tablespoons coconut palm sugar
- 1 tablespoon toasted quinoa flour
- 2 tablespoons lemon juice
- ¼ cup apple cider or apple juice
- Preheat oven to 400 degrees. Grease 8 six to eight ounce ramekins.
- In a small bowl combine quinoa flour, quinoa, almonds, brown sugar and cinnamon. Using a pastry cutter or the back of a fork mix until coarse crumbs are formed.
- In a large bowl combine pears, apples and toss with sugar and flour. Add lemon juice and apple juice an stir until well combined. Place apple mixture in ramekins and top with streusel. Bake for 40 minutes.
Servings 8, Calories 216, Fat 6.7g, Carbohydrates 29g, Protein 2.7g, Cholesterol 11mg, Sodium 41mg, Fiber 5.3g, Sugars 22.8g
Toasting quinoa flour is optional and simply mellows the flavor. To toast, line a baking sheet with parchment paper and spread the flour to no more than 1/2 inch. Toast for 2 1/2 hours. Allow to cool and store in an airtight container in the refrigerator.
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