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Blueberry Quinoa Crumble

I Quit Sugar - Cold nights ahead? Warm up with 5 comforting crumble recipes
Photo by: Cooking Quinoa
  • 6-8 servings
  • Prep - 15 mins
    Cooking - 20 mins
  • Total - 35 mins
I Quit Sugar - Cold nights ahead? Warm up with 5 comforting crumble recipes
Photo by: Cooking Quinoa

This blueberry quinoa crumble is full of healthy protein and antioxidants.  

Servings: 6-8
Preparation: 15 mins
Cooking: 20 mins

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Ingredients

  • 1 cup nuts and seeds (pecans, almonds, pepitas, sunflower kerels, sesame seeds - any combination will work).
  • 1 cup cooked Quinoa.
  • 1/4 cup shredded coconut.
  • pinch salt.
  • 1/3 cup rice malt syrup.
  • 3 tablespoons butter or coconut oil, melted.
  • 1/2 teaspoon vanilla powder, optional.
  • 3 cups fresh or frozen blueberries.
  • yoghurt (preferably full fat, Greek style, or coconut yoghurt) to serve.

Directions

1. Preheat the oven to 180°C / 350ºF . Using a food processer, roughly chop the nuts and seeds (they should be a little chunky). Add the quinoa, coconut, vanilla and salt and pulse a few times to combine.

2. Combine the syrup and butter in a large bowl, then add the quinoa mixture and stir. Arrange the berries in a baking dish, sprinkle with vanilla powder and scatter the quinoa mixture over.

3.Bake for 20 minutes until golden. Serve warm with yoghurt.


Note

If you're not sure how to cook Quinoa, click here for instructions.

We recommend Pureharvest rice malt syrup.

We advise eating sweet foods like this one as occasional treats only. 

This blueberry quinoa crumble is full of healthy protein and antioxidants.

Ingredients

  • 1 cup nuts and seeds (pecans, almonds, pepitas, sunflower kerels, sesame seeds - any combination will work).
  • 1 cup cooked Quinoa.
  • 1/4 cup shredded coconut.
  • pinch salt.
  • 1/3 cup rice malt syrup.
  • 3 tablespoons butter or coconut oil, melted.
  • 1/2 teaspoon vanilla powder, optional.
  • 3 cups fresh or frozen blueberries.
  • yoghurt (preferably full fat, Greek style, or coconut yoghurt) to serve.

Directions

1. Preheat the oven to 180°C / 350ºF . Using a food processer, roughly chop the nuts and seeds (they should be a little chunky). Add the quinoa, coconut, vanilla and salt and pulse a few times to combine.

2. Combine the syrup and butter in a large bowl, then add the quinoa mixture and stir. Arrange the berries in a baking dish, sprinkle with vanilla powder and scatter the quinoa mixture over.

3.Bake for 20 minutes until golden. Serve warm with yoghurt.

Note

If you're not sure how to cook Quinoa, click here for instructions.

We recommend Pureharvest rice malt syrup.

We advise eating sweet foods like this one as occasional treats only.