Breakfast is our first meal of the day, which is why it is important to give our body healthy nutrients. This easy to make delicious breakfast crisp has apples, rhubarb and cinnamon infused together with a nice crisp topping made with quinoa, millet and nuts. It can be made in advance and can be eaten warm or cold with a scoop of coconut vanilla yogurt or just as is. It is dairy free, gluten free, low fat and vegetarian making it a favourite in most diets.
Serves 4 family style
4 organic apples, peel, core and slice I used granny smith apples
1 cup rhubarb, trimmed, halved lengthwise, sliced
1 tsp. organic GF cinnamon
1 tbsp. pure maple syrup
½ cup quinoa flakes
1/3 cup GF millet flour
½ cup coconut sugar
¼ cup coconut oil or organic butter
1 cup chopped pecans or walnuts
Preheat oven to 375 F and place rack in the middle of the oven
Combine apples, rhubarb, cinnamon and maple syrup, then add evenly into an 8 x 8 inch baking dish
In another bowl combine balance of ingredients and with a wooden spoon or your hands mix until you create a crumbly mix.
Sprinkle crumble mix over the fruit and bake at 375 F for 25 minutes, if you like your fruit to be soft add another 10 minutes. Keep an eye on the topping not to let it get too dark.
Slightly cool and serve with a scoop of coconut vanilla yogurt or just as is.