Quinoa flakes are a perfect stand-in for oats when making crisps. The creamy yogourt topping is a nutritional upgrade from most store-bought ice creams. Grab your bowl and spoon quick, as this dessert won’t last long.
1 1/4 cups (310 mL) quinoa flakes
1/2 cup (125 mL) finely chopped hazelnuts
1/3 cup (80 mL) palm sugar or other natural sugar
1/3 cup (80 mL) + 2 Tbsp (30 mL) quinoa flour or other flour of choice
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) cardamom
5 Tbsp (75 mL) melted coconut oil
3 Bartlett pears, cored and sliced thinly
1/3 cup (80 mL) pure maple syrup
1/2 cup (125 mL) dried currants
Juice from 1/2 lemon
1 Tbsp (15 mL) finely minced fresh ginger
1 cup (250 mL) plain 2% Greek yogourt
2 tsp (10 mL) vanilla extract
Preheat oven to 350 F (180 C). Combine quinoa flakes, hazelnuts, sugar, 1/3 cup (80 mL) flour, cinnamon, and cardamom in large bowl. Drizzle with oil and stir until mixture is moist. Add more oil if necessary. In separate bowl, combine pear slices, maple syrup, currants, lemon juice, ginger, and remaining flour; mix well.
Transfer fruit mixture to lightly greased cake pan or 9 in (23 cm) cast iron skillet and spread out evenly. Spread quinoa topping over fruit mixture. Bake for 50 minutes, or until topping is golden. Let cool for 10 minutes before serving.
In small bowl, stir together yogourt and vanilla extract. Serve crisp topped with vanilla yogourt.
Each serving contains: 332 calories; 7 g protein; 14 g total fat (8 g sat. fat, 0 g trans fat); 48 g total carbohydrates (30 g sugars, 5 g fibre); 25 mg sodium
source: "Crazy about Quinoa", alive #363, January 2013
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.