Superfood Dessert Crisp
This delectable gluten free dessert is a great way to use leftover quinoa. Full of protein and fiber, it will satisfy your sweet tooth without feeling guilty.
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 8
Ingredients:
- 1 cup Simply Nature Organic White Quinoa, rinsed
- 4 pints blueberries
- 5 granny smith apples, diced
- 1 lemon, zested
- 1 tablespoon minced fresh ginger
- 1 tablespoon Baker’s Corner Corn Starch*
- 1 tablespoon Stonemill Pure Vanilla
- ¼ cup Simply Nature Organic Light Agave Nectar, divided
- ¾ cup Southern Grove Sliced Almonds
- 1 tablespoon Simply Nature Creamy Almond Butter
- 2 teaspoons Stonemill Pumpkin Pie Spice*
- 2 tablespoons Simply Nature Organic Coconut Oil, melted
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- Cook quinoa according to package instructions. Remove from heat, let cool.
- Preheat oven to 375°.
- In a medium bowl, combine blueberries, apples, lemon zest, ginger, corn starch, vanilla and 2 tablespoons agave nectar. Mix thoroughly. Spread mixture into a 13x9-inch baking dish.
- In a medium bowl, combine cooled quinoa, remaining 2 tablespoons agave nectar, sliced almonds, almond butter, pumpkin pie spice and coconut oil. Mix thoroughly. Spread quinoa mixture evenly over fruit, bake 35-40 minutes or until top is golden brown.
TIP: For a healthier version of “a la mode,” top warm crisp with a scoop of vanilla Greek yogurt.
Recipe Courtesy of ALDI Test Kitchen