Gluten Free Quinoa Rhubarb Apple Crisp

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Average Rating: 5 | Rated By: 1 users

This easy to make delicious breakfast crisp is made with apples, rhubarb, and cinnamon. The crispy topping is made with quinoa, millet, and nuts. Served warm or cold with a scoop of coconut vanilla yogurt or just as is

 

Ingredients

  • 4 organic apples, peel, core and slice (I used granny smith apples)
  • 1 cup rhubarb, trimmed, halved lengthwise, thinly sliced
  • 1 tsp. 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
  • 1 cup chopped pecans or walnuts
  • Instructions

  • Preheat oven to 375 F and place rack in the middle of the oven
  • Mix apples, rhubarb, and cinnamon with maple syrup. Transfer into an 8 x 8-inch baking dish
  • In a separate bowl combine balance of ingredients and using a wooden spoon or your hands mix until you create a crumbly mix
  • Sprinkle crumble mix over the fruit and bake 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


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