Given the choice between something salty and crunchy or something sweet and decadent, I’d choose salty every time.
I realize this makes me kinda unusual for a woman, but since you guys already know about my salad-for-breakfast thing and are still reading, I’m guessing you are all ok with my weirdness. (Everyone needs that one crazy friend that makes you feel normal, right?)
I actually like to bake but most of the time this baking is geared towards treats for Alex and Christian.
Every now and then though, I get the urge to make something sweet that I will enjoy too, like today’s Blueberry Quinoa Crumble.
It’s such a simple recipe that can easily be adapted to suit your tastes. It would be lovely with peaches or blackberries in place of the blueberries. If you really want to get wild, you could even do a combination of fruit. I served it with coconut milk ice cream on top and can’t tell you how much we enjoyed the flavor combination of the blueberries and the hint of coconut in the ice cream. My boys (who aren’t wild about blueberries) asked me to make another batch of the crumbly topping just for their ice cream. Hmmm….they may be on to something there.
What about you? Do you prefer salt or sweet? Do you like fruit desserts or something a bit richer?
Recipe inspired by Vegan Table.
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 1/4 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.
- 4 cups fresh or frozen blueberries, 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
- 1/8 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
- 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.
Calories 258, Fat 15.9g, Carbohydrates 29g, Protein 2.6g, Sodium 78mg, Fiber 3.7g, Sugars 17.6g