It’s that season, and what a great way to celebrate!
We threw together this super easy vegan treat in minutes, and gobbled it right up. I’m sure this would work with any berries or fruit. I love to use mesquite in the topping, because it hides the flavor of quinoa and gives a nice flavor. If you can’t find any, use any other kind of GF flour and just add in some vanilla extract or extra cinnamon to balance the flavors a little better
6 large peaches, nectarines, plums, etc
2 Tablespoons arrowroot starch
3 Tablespoons agave nectar (to taste)
1/2 teaspoon cinnamon or cardamom
1/2 cup quinoa flakes (or GF oats)
2 Tablespoons mesquite
2 Tablespoons agave nectar
1/4 cup chopped walnuts
2 Tablespoons oil
Grease an 8X8 pyrex pan or line with parchment or aluminum foil.
Cut peaches into slices and toss with arrowroot, agave and spices.
Mix together crumble topping and scatter chunks evenly on top. Bake at 350 for 25-30 minutes or until the peaches are softened and the edges of the crumble are browning.
Thanks for posting. I hope you will join me this week for Crock Pot Wednesday. Mister Linky will be up and ready for you on Tuesday. Thanks again
Pingback: Menu Plan Monday Aug 24th « Gluten Free Goodness
Pingback: Menu plan Monday–Veggie meals! « Gluten Free Goodness
Pingback: Menu Plan Monday, Nov 23rd–Thanksgiving! « Gluten Free Goodness
I love trying to sneak quinoa in whenever I can! Thank you so much for sharing this recipe; I can’t wait to try it on my kids.