Quinoa Oat Crumble Topping Recipes
FRUIT CRUMBLE WITH QUINOA-OAT TOPPING
Peaches or nectarines and blueberries make a beautiful color combination and a nice package of nutrients. The peaches contain vitamin C, vitamin A, vitamin K, beta-carotene and potassium, while the blueberries have anthocyanins, compounds that some scientists believe may have antioxidant and anti-inflammatory properties.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield Serves eight
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the peaches or nectarines, blueberries, honey or agave nectar, cinnamon, vanilla and almond extract. Cover and let sit for one to two hours, in or out of the refrigerator.
- Preheat the oven to 350 degrees. Butter a two-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the fruit mixture in an even layer. Bake 20 minutes or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
QUINOA-OAT CRUMBLE TOPPING
Lately I've been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners can't stomach. Crumbles are easy to throw together and are a perfect destination for seasonal fruit. In this recipe, I use flour made from quinoa - easy to do in a spice grinder - and gluten-free oats, which I ordered from Bob's Red Mill. Crumbles require little added sugar. So that I can make crumbles on a whim, I make the topping in advance and keep it in the freezer. Bake the crumble halfway through without the topping, then sprinkle it on and finish baking close to serving time. The topping never gets soggy waiting for the fruit underneath to cook. I like to stir leftovers into my yogurt for breakfast. This topping can be used to make any number of delicious, gluten-free crumbles.
Provided by Martha Rose Shulman
Categories easy, dessert
Time 30m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
- Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 11 grams, TransFat 0 grams
HEALTHY QUINOA APPLE CRISP
Apples + pears + cinnamon + maple syrup + oats + quinoa + ice cream? Talk about the best dessert/breakfast treat EVER.
Provided by Alyssa
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a pie pan and set it aside.
- Remove the cores from the apples and pears and thinly slice. Add into a large mixing bowl and sprinkle with coconut sugar and lemon. Toss to combine.
- In a separate mixing bowl, combine the oats, quinoa, coconut oil and syrup. Mix to combine. Add quinoa and mix again until mixture starts to hold together when you press it between two fingers. Sprinkle with cinnamon and mix until just combined.
- Transfer fruit to the prepared pie plate. Cover with topping and bake on the center rack for 35 - 45 minutes until the fruit is bubbling and the topping has browned. If the topping is browning too quickly, simply cover with tin foil until the filling is done.
- Serve immediately (or top with vanilla ice cream and maple syrup) and enjoy!
Nutrition Facts : Calories 339 kcal, Carbohydrate 62 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Sodium 27 mg, Fiber 6 g, Sugar 30 g, ServingSize 1 serving
QUINOA APPLE-PEAR CRUMBLE
Quinoa flour ups the good-for-you factor in the topping of this fall party-ready crumble. For extra punch, serve with cinnamon ice cream, or vanilla ice cream sprinkled with cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 14
Steps:
- Filling:Preheat oven to 375 degrees. Butter a 2-quart baking dish. Toss apples and pears in a large bowl with brown sugar, flour, lemon juice, and cinnamon until evenly coated.
- Topping:Mix oats, flours, sugar, salt, and nutmeg until combined. Work in butter with your fingertips until incorporated and mixture forms small clumps.
- Spread apple-pear mixture in prepared dish; sprinkle with topping. Bake until fruit is tender, filling is bubbling, and topping is golden brown, about 1 hour. Let cool slightly before serving; crumble is best enjoyed the day it's made.
OAT CRUMBLE TOPPING
A flour-free topping for crumbles
Provided by Gill2015
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix the oats and sugar together in a large bowl
- Melt the butter
- Add the melted butter to the oats and sugar (and cinnamon, if included) and combine thoroughly
- Spread the oat crumble topping evenly over the dish to be covered e.g. Precooked fruit
- Bake for 20 minutes at 190C / fan 170C / gas 5 until the crumble top is golden and the fruit is bubbling
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Servings 4Estimated Reading Time 3 minsCategory DessertTotal Time 20 mins
- Rinse and hull the strawberries then place them into a saucepan with the rice malt syrup/honey, lemon juice, vanilla essence, flour and water. Transfer the saucepan to stove and cook the strawberry mixture over a medium heat until the strawberries have broken down and the mixture is thick, stirring occasionally. This will take about 10 minutes.
- When the berry filling is nearly ready, melt the butter/coconut oil in the microwave. Heat a frying pan over medium heat and stir in the melted butter/coconut oil, oats/quinoa flakes, almond meal, rice malt syrup/honey, cinnamon. Cook the topping for a few minutes until browned and crumbly. Remove from heat.
- Divide the berry topping between 4 bowls and sprinkle the crumble mixture on top. Serve with a dollop of cream or ice cream.
PEACH QUINOA CRUMBLE HEALTHY DESSERT RECIPE • EAT WITH TOM
From eatwithtom.com
4/5 (1)Total Time 1 hrCategory Dessert
- To begin you'll need a large pot to boil water, and a large bowl full of ice and water. The first step is to blanch the peaches to remove the skin more easily. Bring water to a boil, and score each peach with an 'X' on the bottom. Put in as many peaches as will fit in your pot, and boil for around 3 minutes till the skin starts to peel back on its own.
- Remove from the boiling water and immediately put them into the ice bath to shock the peaches and stop the cooking process. Repeat with all the fruit.
- Once the peaches are cool to the touch you can remove the skin by peeling gently with either your fingers or the aid of a paring knife.
- Cut peaches in slices and reserve in a bowl while you prepare the crumble topping. They will begin to release a good amount of juice that can be strained off and saved for your morning smoothie,( or Bellini!)
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- Preheat oven to 350°F. In a large bowl, toss together plums, 1 tbsp sugar, cornstarch, and ginger. Spoon mixture into an 11 x 7–inch baking dish coated with nonstick spray. Bake for 20 minutes.
- Meanwhile, in a medium bowl, stir together oats, flour, cinnamon, salt, and remaining ¼ cup sugar. Heat a small skillet over medium-high heat. Add quinoa to skillet; cook, shaking pan frequently, until lightly browned and toasty-fragrant, about 2 minutes. Add quinoa to oat mixture. Drizzle with butter and stir well to moisten.
- Remove baking dish from oven. Increase oven temperature to 375°F. Sprinkle oat mixture over plum mixture. Bake until filling is bubbly and topping is browned, 25 minutes.
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Total Time 1 hr 40 mins
- Preheat the oven to 350°. Grease a 2-quart baking dish with butter. In a large bowl, whisk the oats, quinoa flour, brown sugar, lemon zest, and salt until combined. Add the melted butter, and stir until moist clumps form.
- In another large bowl, toss the strawberries, raspberries, and blackberries with the cane sugar, cornstarch, lemon juice, vanilla, and salt.
- Scrape the berry mixture and any juices into the prepared baking dish, and crumble the topping evenly over the fruit. Bake on a rimmed baking sheet until bubbling around the edges and top is golden, about 1 hour. Let cool at least 20 minutes before serving.
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- Remove the pits from each fruit and slice them into wedges. Add all the fruit to a large bowl and mix in remaining ingredients. Transfer fruit to the prepared dish.
- In a separate mixing bowl, add quinoa flakes and oats. Stir together, then add remaining ingredients. Mix with your hands until everything is combined and the mixture starts to come together in clumps.
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