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
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