Ingredients
Scale
- 3 large peaches
- 2 cups strawberries (or one carton)
- 2 Tablespoons almond meal
- 1 Tablespoon maple syrup
- 1 Tablespoon orange juice
- 1 cup quinoa, cooked
- 1/2 cup gluten free/vegan granola OR Rolled Oats
- one can coconut cream (Trader Joe’s Brand), chilled for 2 hours
Instructions
- First, preheat oven to 350F. Then, grease a medium size cast iron pan (or normal medium size frying pan with NO rubber) with coconut oil. Set aside.
- Next, dice peaches and strawberries into one inch cubes. Place in a medium size bowl. Add almond meal, maple syrup, and orange juice, and mix.
- Transfer into cast iron pan.
- Bake at 350 for 15 minutes.
- While the fruit is baking, mix together about 1 cup of cooked quinoa and 1/2 cup of your favorite granola. Spread evenly over fruit.
- Place back in oven for 15 more minutes or until the fruit begins to bubble.
- While the crumble cools off a bit. Pour chilled coconut cream in a large bowl. Mix with a hand mixer for 30 seconds to 1 minute or until fluffy. Feel free to add a tablespoon of sweetener or a few drops of liquid stevia if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 329
- Sugar: 22g
- Fat: 7g
- Carbohydrates: 68g
- Protein: 10g