Blueberry Peach Quinoa Crumble
 
 
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Ingredients
  • 6 medium sized peaches chopped fine (about 4 cups)
  • 2 cups Blueberries (frozen wild Maine blueberries are a good choice)
  • 1 cup orange juice
  • 1 teaspoon cinnamon
  • TOPPING
  • 1 cup almond meal
  • ½ cup rolled quinoa flakes (Ancient Harvest is a good brand choice, available in organic sections of most supermarkets)
  • 1 cup pecans, chopped
  • ½ cup sunflower seeds
  • SPICES (ground): 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ½ teaspoon sea salt
  • ½ cup maple syrup
  • ¼ cup virgin, unrefined coconut oil
  • ¼ cup shredded coconut
Instructions
  1. Preheat the oven to 350oF
  2. Mix the chopped peaches, blueberries, orange juice and cinnamon and spread mixture in a 10 cup casserole dish.
  3. Combine the dry ingredients in a large stainless steel or glass bowl.
  4. Add the maple syrup and coconut oil, stir well to combine.
  5. Using a large spoon or spatula, spread evenly over fruit mixture.
  6. Bake for approx. 1 hour. You know when it is ready when the topping begins to lightly brown and the mixture turns bubbly.
  7. Top with shredded coconut as garnish.
Notes
Adapted from and Inspired by: “Meals that Heal Inflammation” by Julie Daniluk, RHN
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/blueberry-peach-quinoa-crumble/