Oh. Yeah. I’m quinoa obsessed. For now. So are many of you, it would seem, because EVERYWHERE I go people tell me they discovered the stuff on my blog and …blah, blah, blah.
So, here we go again. I came across this recipe for quinoa crumble on the New York Times website. Fills the gap in my baking repertoire.
It can be made into a berry-rose crumble. Or a plum and fig crumble. Or the one below.
* The crumble part – you can store it in the fridge for months.
* Or you can sprinkle it over porridge.
* And just a reminder: always rinse the grain SUPER well before cooking.
Quinoa-Oat Crumble Topping
This topping can be used to make any number of delicious, gluten-free crumbles.
1 1/4 cups gluten-free rolled oats
1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)
1/3 cup unrefined turbinado sugar
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoon salt (to taste)
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.