Quinoa is one of those foods that's been around the wellness block for a very, very long time. Health-minded eaters love it because it's a complete protein (with eight grams per one-cup serving), high in fiber, and gluten-free. Its mild, slightly nutty taste also makes it super versatile. Quinoa works wonders in salads, stir-fries, and even desserts.
Yep, you read that correctly: quinoa is great for adding texture and nutrient density to sweet, after-dinner treats. Need proof? In the latest episode of Alt-Baking Bootcamp, health coach, Living Lovely ($9) author, and recipe creator Haile Thomas shows how to make a vegan, gluten-free blueberry and peach quinoa crumble.
- Haile Thomas, certified holistic health coach
The quinoa isn't the only nutrient-rich ingredient in this dessert recipe. You'll also get blueberries and diced peaches in every bite, both of which are full of brain- and heart-healthy antioxidants, which work to fight free radicals and inflammation in the body. "Other stone fruit would work really well in this recipe, like apricots," Thomas says in the video. She seasons the fruit with warming, anti-inflammatory spices including ginger, cinnamon, and cardamom. This combination gives the crumble rich fall flavor and balances out the tartness in the fruit.
Thomas says she loves incorporating quinoa into the crumble because it adds a nice crunch. You don't even need to cook it; it's incorporated right into the crumble along with almond flour, hemp hearts, sliced almonds, and a few other key ingredients. While the quinoa itself is high in protein, the hemp hearts, almond flour, and sliced almonds up it even more.
The fruit blend and the crumble are combined in a baking pan, with the crumble on top, and popped in the oven for about 45 minutes. Then, the golden, fruity dessert is ready to eat. "I really like the crunch of the quinoa and sliced almonds—it really surprises you," Thomas says, after taking a big bite.
Ready to give it a try? Watch the video to see how it's done and get the recipe below.
Spiced blueberry and peach quinoa crumble recipe
For the fruit filling:
1/2 cup fresh blueberries
2 medium/large peaches, chopped
1/4 cup coconut sugar
3 Tbsp almond flour
1 tsp ground cinnamon
1/2 to 1 tsp freshly-grated ginger
1/4 tsp ground cardamom
1/2 Tbsp cornstarch
For the crumble:
1/2 cup coconut sugar
1/2 cup almond flour
1/2 cup uncooked quinoa, rinsed
1/2 cup chopped almonds
3 Tbsp hemp hearts
1/4 tsp ground nutmeg
1/2 cup solid coconut oil
1. Preheat the oven to 375°F. Lightly oil a shallow 3-quart baking dish.
2. Make the fruit filling: In a medium bowl, combine the fruit, coconut sugar, almond flour, cinnamon, fresh ginger, cardamom, and cornstarch and mix well. Spoon the filling into the prepared baking dish and set aside.
3. Make the crumble: In another medium bowl, combine the coconut sugar, almond flour, quinoa, slivered almonds, hemp hearts, and nutmeg. Add the coconut oil and use your hands to work it in until you have a crumbly mixture.
4. Evenly top the fruit filling with the crumble. Bake for 45 to 55 minutes, until the top is golden brown with bubbling fruit peeking through. Allow to cool for a few minutes before serving.
Get more healthy dessert recipes in Well+Good's Cook With Us Facebook group.
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