Ingredients:
2 cups strawberries, hulled and halved (or quartered for large berries)
1 cup rhubarb, trimmed, halved lengthwise, sliced into pieces
1 tablespoon raw agave
1/2 cup quinoa cereal flakes
1/2 cup gluten-free millet flour (or sorghum flour)
1/2 cup chopped pecans
1 tablespoon molasses
1/3 cup raw agave
1/2 teaspoon cinnamon 1/4 teaspoon sea salt
1/4 cup coconut oil
Instructions:
Preheat the oven to 350ºF. Grease a 9x9-inch baking dish with a little olive oil
Combine the strawberries and rhubarb in a bowl and drizzle with raw agave. Toss to coat. Dump them into the greased baking dish and distribute the fruit evenly.
In a separate bowl, combine the quinoa cereal flakes, millet flour, chopped pecans, molasses, raw agave, cinnamon, and sea salt. Add the coconut oil; using your hands, rub the oil and dry mixture together to create a sandy, crumbly texture.
Sprinkle the crumble topping over the fruit.
Bake in the center of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. Bake for 25 minutes unless you prefer your fruit traditionally soft, bake it for 35 minutes. Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven. A scoop of coconut milk vanilla ice cream is entirely optional.
Cook time: 25 min
Yield: Serves 4
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